Another delicious way to cook adobo: with coconut milk and some chillies! Chicken cooks faster than pork so this is perfect when you’re craving for adobo but wants to put food at the dinner table fast. Adobo seeasoning is soy sauce, vinegar, garlic (lots of it), peppercorns and bay leaf. You can “adobo” anything really not just pork and chicken.
The best vinegar to use for making adobo is the “sukang puti” (vinegar made from coconut water) and that’s what I’ve been using but if it’s not available where you live, you can try other vinegars. I’ve used balsamic vinegar ( the inexpensive one, used for salad dressing, not the true and traditional balsamic vinegar) in making adobo several times including this one and my adobo tastes the same (seasoned cooks can probably tell the difference but I think they’ll agree that it’s just as delicious!).
sear chicken pieces
add seasonings and garlic cloves
add coconut milk and chillies..simmer and serve!
CHICKEN ADOBO in COCONUT MILK (Adobong Manok sa Gata)
good for 4 persons
1/2 Kilo/ 1 lb chicken pieces ( I used legs because it’s my favortite part)
garlic cloves, as much as you like (I used 30+ cloves/ 3 heads of garlic)
1/2 cup vinegar
1/4 cup soy sauce
2 bay leaves
2-3 green chillies
1/2 cup coconut milk
Heat about a teaspoon of oil in a non-stick pan/pot. When oil is hot, sear chicken pieces, season with salt and pepper and cook until nicely browned; flip to cook the other side. Add the soy sauce, vinegar, peppercorns and garlic cloves to the pan, don’t disturb for a full minute to prevent vinegar-y taste. Simmer until chicken is tender; add the green chillies and coconut milk. Cook for about 5 minutes or until the sauce thickens. Taste and adjust seasoning. Serve with steamed rice.
♥ Thanks for reading….have a nice day!! ♥
Chicken Adobo in Coconut Milk ( Adobong Manok sa Gata)
- HEAT ABOUT A TEASPOON OF OIL IN A NON-STICK PAN/POT. WHEN OIL IS HOT, SEAR CHICKEN PIECES, SEASON WITH SALT AND PEPPER AND COOK UNTIL NICELY BROWNED; FLIP TO COOK THE OTHER SIDE. ADD THE SOY SAUCE, VINEGAR, PEPPERCORNS AND GARLIC CLOVES TO THE PAN, DON’T DISTURB FOR A FULL MINUTE TO PREVENT VINEGAR-Y TASTE. SIMMER UNTIL CHICKEN IS TENDER; ADD THE GREEN CHILLIES AND COCONUT MILK. COOK FOR ABOUT 5 MINUTES OR UNTIL THE SAUCE THICKENS. TASTE AND ADJUST SEASONING. SERVE WITH STEAMED RICE.