Filipino Chicken Adobo Simmered in Coconut Milk
Filipino Chicken Adobo Simmered in Coconut Milk

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, filipino chicken adobo simmered in coconut milk. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo Simmered in Coconut Milk is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Filipino Chicken Adobo Simmered in Coconut Milk is something that I have loved my entire life.

Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. A twist on the Philippines' most popular dish: Filipino Chicken Adobo with Coconut Milk. Chicken simmered slowly in a rich, bold and tangy sauce.

To get started with this recipe, we must prepare a few components. You can cook filipino chicken adobo simmered in coconut milk using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:
  1. Prepare 500 grams Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
  2. Take 1/4 of a small onion Onion
  3. Take 2 clove Garlic
  4. Take 2 tbsp ＊ Soy sauce
  5. Take 1/2 tbsp ＊ Vinegar
  6. Take 1/2 tbsp ＊ Sugar
  7. Prepare 1 dash ＊ Black pepper
  8. Prepare 1 Bay leaf (key ingredient)
  9. Get 100 ml Coconut milk
  10. Take 1 Vegetable oil

Filipino chicken adobo can be served with or without sauce. If you like it very tasty then continue to cook on an uncovered cooking pot until the liquid completely evaporates. Add shiitake and oyster mushrooms, coconut. Filipino Adobo Recipe. » Chicken Adobo in Coconut Milk.

Steps to make Filipino Chicken Adobo Simmered in Coconut Milk:
  1. Roughly mince the garlic, and thinly slice the onion.
  2. Heat the oil, garlic, and onion in a pot or frying pan, and sauté until tender, then add the chicken and continue to sauté.
  3. Once the chicken cooks through about half way, add the ＊ seasoning ingredients. Fold the bay leaf in half and add it to the pan. After adding the vinegar, don't touch the pan until it comes to a boil.
  4. Cover with a lid and simmer over low heat for 20 minutes to allow the meat to absorb the flavors. Although at first the amount of liquid may not appear to be enough, juice will be released from the chicken, so not to worry.
  5. Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
  6. Pour the sauce over the rice before serving.
  7. Use thick pieces of chicken, such as chicken thigh or drumsticks. Chicken wings or other cuts of chicken are not suitable, since they don't release a sufficient amount of juice.

Any adobo recipes is my filipino food favorite like this adobong manok. Adobo may be done with beef, chicken, pork or a combination. This Adobo recipe will cooked the meat twice by simmering then broiling with charcoal for added. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.

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