Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, filipino chicken adobo simmered in coconut milk. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Filipino Chicken Adobo Simmered in Coconut Milk is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Filipino Chicken Adobo Simmered in Coconut Milk is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have filipino chicken adobo simmered in coconut milk using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:
- Make ready Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
- Get of a small onion Onion
- Take Garlic
- Make ready ＊ Soy sauce
- Make ready ＊ Vinegar
- Get ＊ Sugar
- Get ＊ Black pepper
- Get Bay leaf (key ingredient)
- Prepare Coconut milk
- Get 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 is going to wrap this up for this special food filipino chicken adobo simmered in coconut milk recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
