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How To make Chicken Adobo In Coconut Milk

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2 tb Garlic, minced
1 Onion, chopped
2 tb Olive oil
1 Whole chicken, cut up
3 c Coconut milk, divided
1 ts Ground black pepper
1/4 ts Salt
1/4 ts Fresh ginger, grated
3 ts Vinegar
1 Small piece chili
In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender,about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
Serve over hot rice. Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered form, follow package instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific Crossings . Acacia Corporation, New York, 1994

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Adobong Manok sa Gata (Spicy Chicken Adobo with Coconut Milk)

Chicken Adobo with coconut milk is sure to be a family favorite It's hearty, tasty, and loaded with spicy and garlicky flavors that's perfect with steamed rice.

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How to Make Chicken Adobo with Coconut Milk

✅Ingredients

3 pounds bone-in chicken, cut into serving parts
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
1/2 teaspoon peppercorns
2 bay leaves
1 cup water
1/2 cup vinegar
1/4 cup soy sauce
1 tablespoon canola oil
1 cup coconut milk
2 Thai chili peppers, stemmed and chopped
salt to taste

✅Instructions

In a pot over medium heat, combine chicken, onions, garlic, peppercorns, bay leaves, water, vinegar, and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.

Lower heat, cover, and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and one cup of the liquid.

In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until lightly browned.

Add reserved liquid, coconut milk, and chili peppers. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.

Season with salt to taste. Serve hot.

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Chicken Adobo with Coconut Milk

Chicken Adobo with Coconut Milk

Ingredients
- 3 lbs chicken legs and thighs
- 4 tsp black peppercorns
- 2 tsp crushed red pepper(optional)
- 2 tbsp brown sugar
- 1/2 cup soy sauce
- 3/4 cup vinegar(use datu puti)
- 1 cup coconut cream
- 13 cloves garlic(smashed)
- 6 bay leaves
- 3 tbsp neutral oil

Instructions
1. Lightly crush black peppercorns using a mortar and pestle making sure to leave some of the peppercorns whole.
2. Combine soy sauce and vinegar in a bowl.
3. Brown chicken with oil on medium high heat and remove from pan.
4. Add black peppercorns, red pepper, and garlic and sauté until garlic is lightly browned.
5. Add back chicken along with bay leaves, the soy sauce vinegar mixture, coconut milk, and brown sugar.
6. Let simmer for 1 hour until sauce is thick and velvety.
7. Serve over a bed of rice and enjoy.

Chicken Adobo Recipe Filipino Style

Chicken Adobo is a Filipino Chicken stew you need to try. Adobo is probably the number one and most famous Filipino dish and a super delicious and savory mix between acid, sugar, salt, and fat.
✅ FULL RECIPE VIDEO:
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Chicken Adobo in Coconut Milk recipe

Chicken Adobo in Coconut Milk recipe

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