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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, filipino chicken adobo simmered in coconut milk. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Filipino Chicken Adobo Simmered in Coconut Milk is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Filipino Chicken Adobo Simmered in Coconut Milk is something that I’ve loved my entire life.

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.

To begin 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 can achieve that.

The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:
  1. Get 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. Prepare 2 tbsp ＊ Soy sauce
  5. Make ready 1/2 tbsp ＊ Vinegar
  6. Prepare 1/2 tbsp ＊ Sugar
  7. Take 1 dash ＊ Black pepper
  8. Make ready 1 Bay leaf (key ingredient)
  9. Take 100 ml Coconut milk
  10. Get 1 Vegetable oil

Any adobo recipes is my filipino food favorite like this adobong manok. Adobo may be done with beef, chicken, pork or a combination. 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.

Instructions 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.

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. 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.

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