How to Cook Appetizing Filipino Chicken Adobo Simmered in Coconut Milk

Filipino Chicken Adobo Simmered in Coconut Milk. Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. I love the way the coconut milk cuts some of the typical adobo acidity without removing it completely - just a tasty, tasty dish. I used four boneless, skinless chicken breasts, and The chicken did turn out great, and I love the coconut milk sauce.

If you want to share your own recipes, feel free to send. Filipino Adobo Recipe. » Chicken Adobo in Coconut Milk. Any adobo recipes is my filipino food favorite like this adobong manok. You can cook Filipino Chicken Adobo Simmered in Coconut Milk using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Filipino Chicken Adobo Simmered in Coconut Milk

1. You need 500 grams of Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7.
2. You need 1/4 of of a small onion Onion.
3. It's 2 clove of Garlic.
4. You need 2 tbsp of ＊ Soy sauce.
5. You need 1/2 tbsp of ＊ Vinegar.
6. Prepare 1/2 tbsp of ＊ Sugar.
7. Prepare 1 dash of ＊ Black pepper.
8. You need 1 of Bay leaf (key ingredient).
9. You need 100 ml of Coconut milk.
10. Prepare 1 of Vegetable oil.

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. Next, simmer in coconut milk to cook the chicken through. Add the vegetables and a little chili and simmer again until the meat becomes tender and to reduce the Filipino Style Chicken Curry is cooked with coconut milk and this makes it creamier and more flavorful.

Filipino Chicken Adobo Simmered in Coconut Milk step by step

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..

Get the recipe and try it now! Stir the coconut milk thoroughly before measuring it. The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Scrape browned bits at the bottom of skillet and simmer uncovered until liquid has thickened and reduce in half. When chicken is almost done, add the papaya, vinegar, salt.

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