How To make Chicken Adobo In Coconut Milk
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
How To make Chicken Adobo In Coconut Milk's Videos
Super Tasty ADOBONG MANOK sa GATA | Quick & Easy Chicken Adobo in Coconut Milk
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INGREDIENTS:
1 kilo Chicken, cut into serving size
8 cloves Garlic, chopped
1 medium Onion, chopped
1/2 cup Soy Sauce
1/2 tbsp Peppercorn
2 pieces dried Bay Leaves
1/4 cup Vinegar
1/2 litre Coconut Milk (first extract)
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HOW TO COOK CHICKEN ADOBO WITH COCONUT MILK
#yummy #chickenadobo #pinoyrecipe
HOW TO COOK CHICKEN ADOBO WITH COCONUT MILK
INGREDIENTS:
CHICKEN
WATER
GARLIC
ONION
GINGER luyang dilaw
SALT
PEPPER
FISH SAUCE
SOY SAUCE
VINEGAR
COCONUT MILK
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Chicken Adobo sa Gata | Mapaparami ang kain mo dine
#chickenadobo #yummy #yummyfood
Chicken adobo sa gata of chicken adobo with coconut milk is a Filipino chicken dish, where chicken pieces floating in a creamy savoury sauce made with coconut milk, onion, garlic, soy sauce, vinegar, brown sugar, peppercorns, bay leaves, chicken cubes and red chilies. Today, I'm sharing you my version of Chicken Adobo with Coconut milk.
Written recipe at
Ingredients:
1 kilo chicken (cut into serving pieces)
1 ⅓ cup of coconut milk
Onion (chopped)
Garlic (minced)
½ cup of soy sauce
½ cup of vinegar
1 tablespoon brown sugar
Whole peppercorns
Dried bay leaves
Chicken cubes (optional)
Red chilies
Directions:
Prepare the chicken and cut them into serving portions. Heat a pan (no oil) and then sear the chicken for a few minutes until browned. Flip to sear the other side. Transfer them to a strainer or paper towel to drain excess oil. Set aside.
Using the same pan with the chicken oil, add the garlic, onions and then saute until brown and aromatic. Add the seared chicken back to the pan and then saute them altogether.
Add the soy sauce, brown sugar, dried bay leaves and whole peppercorns. Stir them a bit.
Add the vinegar. Do not stir. Wait for the raw taste of the vinegar to evaporate and before stirring. Cover the pan and let it boil for 10 to 15 minutes.
After 10 minutes, separate the chicken and the sauce.
In another pan, slightly fry the chicken. Once done, add the adobo sauce again.
Pour the coconut milk and stir until well combined. Add a cube of chicken cubes (optional). Cover the pan and let it simmer for 3 minutes. Then, add the chilies. Stir a bit.
Transfer the chicken adobo sa gata to a serving plate. Enjoy this with some newly steamed rice. Yum!
Chicken Adobo in Coconut Milk recipe
Chicken Adobo in Coconut Milk recipe
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.
How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking
Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared her 10 essential Filipino recipes with us. Coconut Milk Chicken Adobo is her take on the classic dish. In this recipe, coconut is present in three forms: milk, oil and vinegar. It brings silkiness and a hint of elegance. Her sunglasses don't hurt either. Get the recipe:
Angela Dimayuga’s 10 Essential Filipino Recipes:
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How to Make Filipino Coconut Milk Chicken Adobo
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