Perfect Filipino Chicken Adobo Simmered in Coconut Milk Recipes

Filipino Chicken Adobo Simmered in Coconut Milk. A twist on the Philippines' most popular dish: Filipino Chicken Adobo with Coconut Milk. Chicken simmered slowly in a rich, bold and tangy sauce. Adobo is perhaps the most well-known Filipino dish out there.

Adobong Manok Sa Gata or Chicken Adobo With Coconut Milk is another variant or way of cooking the famous Filipino food; chicken adobo. Simmer until a saucy and consistency is achieved. Filipino, Grains And Rice, One Pot, Poultry, Soups And Stews, Chicken Drumstick, Coconut Milk, Coconut Vinegar In a large pot, heat the coconut oil over medium-high until shimmering. You can have 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. Prepare 2 clove of Garlic.
4. It's 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. It's 1 of Bay leaf (key ingredient).
9. Prepare 100 ml of Coconut milk.
10. Prepare 1 of Vegetable oil.

Simmer until the coconut milk is half absorbed. Here's my collection of local and foreign recipes that have been modified to suit Filipino taste. 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.

Filipino Chicken Adobo Simmered in Coconut Milk instructions

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..

Bring mixture to a boil then simmer about an hour or until the meat is tender. Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper.