Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, filipino chicken adobo simmered in coconut milk. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Filipino Chicken Adobo Simmered in Coconut Milk is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Filipino Chicken Adobo Simmered in Coconut Milk is something that I’ve loved my whole life. They’re nice and they look wonderful.
Our classic Filipino chicken adobo is a simple stew. I marinated it first, then simmered it low and slow in coconut milk, vinegar, soy sauce, garlic, bay leaf, black pepper. The chicken cooked till it was tender, tasted tangy, salty and garlicky.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 500 grams Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
- Get 1/4 of a small onion Onion
- Take 2 clove Garlic
- Prepare 2 tbsp ＊ Soy sauce
- Take 1/2 tbsp ＊ Vinegar
- Take 1/2 tbsp ＊ Sugar
- Get 1 dash ＊ Black pepper
- Make ready 1 Bay leaf (key ingredient)
- Get 100 ml Coconut milk
- Take 1 Vegetable oil
The name for this Filipino dish is "Adobong Manok sa Gata." It goes great with rice. The coconut milk only needs to blend with the juice from the chicken, so add it at the end. Since the chicken is simmered in soy sauce, the color. This vegan adobo is a plant-based version of a classic Filipino dish.
Instructions to make Filipino Chicken Adobo Simmered in Coconut Milk:
- Roughly mince the garlic, and thinly slice the onion.
- Heat the oil, garlic, and onion in a pot or frying pan, and sauté until tender, then add the chicken and continue to sauté.
- 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.
- 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.
- Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
- Pour the sauce over the rice before serving.
- 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.
Chicken Adobo has grown to become one of our favorite go-to dishes, sparking offshoots like Pork Adobo (which is excellent on little mini sliders for a party, in case you ever wondered). Naturally, I came to wonder how I could veganize it! And this vegan adobo with seitan "chick'n" is pretty brilliant if I do say so. My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious.
So that’s going to wrap this up for this exceptional food filipino chicken adobo simmered in coconut milk recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
