CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)
In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.
Provided by Yana Gilbuena
Categories World Cuisine Recipes Asian Filipino
Time 1h40m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
- Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
- Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
- Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
- Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA)
The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).
Provided by Pinaygourmet 345142
Categories Whole Chicken
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute ginger, garlic, and lemon grass in oil.
- Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
- Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
- Add the slices of green papaya and the chili.
- When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
- Serve with lots of steamed rice.
Nutrition Facts : Calories 447.2, Fat 38, SaturatedFat 23.4, Cholesterol 63.8, Sodium 78.6, Carbohydrate 11, Fiber 1.2, Sugar 5.1, Protein 18.4
CHICKEN ADOBO IN COCONUT MILK
This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time.
Provided by Engrossed
Categories Stew
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
- Boil mixture on stovetop until chicken is tender.
- Preheat Broiler.
- Remove chicken from sauce and broil until browned.
- Reduce sauce to half over medium heat.
- Pour over chicken.
- Serve hot with sticky rice.
Nutrition Facts : Calories 852.2, Fat 49.4, SaturatedFat 23.7, Cholesterol 160.4, Sodium 2199.1, Carbohydrate 54.6, Fiber 0.9, Sugar 46.8, Protein 43.3
CHICKEN ADOBO
This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
- Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
- Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.
More about "chicken adobo in coconut milk recipes"
COCONUT CHICKEN ADOBO RECIPE - MARY-FRANCES HECK
From foodandwine.com
5/5 (13)Category Chicken
- Whisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive Dutch oven. Stir in bay leaves, chiles, garlic, and black pepper. Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain a gentle simmer; cook until chicken is very tender, about 1 hour. Remove from heat; let stand 15 minutes.
- Remove chicken from Dutch oven; arrange chicken, skin side up, on a broiler-safe rimmed baking sheet lined with aluminum foil. Pour sauce through a fine wire-mesh strainer into a bowl. Reserve bay leaves and chiles; discard solids, and return sauce, bay leaves, and chiles to Dutch oven. Bring sauce to a simmer over medium-low. Simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 12 to 15 minutes. Season with salt to taste. Remove from heat.
- Preheat oven to broil with oven rack 6 inches from heat source. Pat chicken dry with paper towels; sprinkle all over with 1/2 teaspoon salt. Broil in preheated oven until chicken skin is sizzling and dark brown, 4 to 5 minutes. Serve with steamed rice, sliced scallions, and sauce.
CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATâ) | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
FILIPINO-STYLE CHICKEN ADOBO - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN ADOBO IN COCONUT CREAM » PINOY FOOD RECIPES
From pinoyfoodblog.com
CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CHICKEN ADOBO WITH COCONUT MILK RECIPE
From cdkitchen.com
ONE SKILLET FILIPINO COCONUT ADOBO CHICKEN. - HALF BAKED …
From halfbakedharvest.com
CHICKEN AND PORK ADOBO WITH COCONUT MILK | PANLASANG …
From panlasangpinoymeatrecipes.com
BEST FILIPINO CHICKEN ADOBO WITH COCONUT BROTH RECIPE …
From 177milkstreet.com
CHICKEN ADOBO WITH COCONUT RICE | BETTER HOMES
From bhg.com
FILIPINO CHICKEN ADOBO IN COCONUT MILK - ASIAN IN AMERICA
From asianinamericamag.com
Reviews 12Servings 4Cuisine Asian, FilipinoCategory Dinner, Lunch, Main Course
- In a large nonreactive bowl, combine the marinade ingredients : rice vinegar, coconut milk, soy sauce, garlic cloves, bay leaves, ground black pepper. Add the chicken and coat the pieces with the marinade. Refrigerate for 2 hours or overnight.
- In a large saucepan, over high heat place the chicken, the marinade and broth. Bring to a boil, then reduce the heat and simmer, stirring now and then, to make sure the chicken is covered in the liquid, until the chicken is cooked till tender. This will cook for 40 to 45 minutes, over a slow simmer.
- Then transfer the chicken pieces to a large bowl and set aside for a few minutes. Meanwhile, raise the heat to medium and continue cooking the sauce, until it is reduced to the consistency of heavy cream. This should take 5 minutes.
- Return the chicken pieces to the sauce and cook a few minutes more, about 8 to 10 minutes or till chicken is warmed through.
WHAT TO SERVE WITH CHICKEN ADOBO – 14 DELICIOUS SIDE DISHES
From pantryandlarder.com
EASY CHICKEN ADOBO IN COCONUT MILK RECIPE
From recipeland.com
CHICKEN ADOBO WITH COCONUT MILK FROM SEE YOU ON SUNDAY
From rezelkealoha.com
HOW TO MAKE CHICKEN ADOBO WITH COCONUT MILK, A FILIPINO FAVOURITE
From scmp.com
FILIPINO CHICKEN ADOBO WITH COCONUT ADOBO SAUCE - FOX VALLEY …
From foxvalleyfoodie.com
COCONUT CHICKEN ADOBO — CINNAMON SOCIETY
From cinnamonsociety.com
CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPEZAZZ.COM
From recipezazz.com
ADOBO CHICKEN WITH COCONUT MILK - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN ADOBO IN COCONUT MILK - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN ADOBO WITH COCONUT MILK - RECIPE | SCMP COOKING
From scmp.com
SKILLET CHICKEN ADOBO WITH COCONUT RICE. - HALF BAKED HARVEST
From halfbakedharvest.com
CHICKEN ADOBO WITH COCONUT MILK - BIGOVEN
From bigoven.com
CHICKEN ADOBO — MARK BITTMAN
From markbittman.com
INSTANT POT CHICKEN IN COCONUT MILK ADOBO (ADOBO SA GATA) – …
From genabell.com
CHICKEN ADOBO IN COCONUT MILK - RECIPE WILD
From recipewild.com
HOW TO MAKE FILIPINO COCONUT MILK CHICKEN ADOBO - YOUTUBE
From youtube.com
CREAMY COCONUT MILK CHICKEN ADOBO - DELICIOUS NOT GORGEOUS
From deliciousnotgorgeous.com
CHICKEN ADOBO WITH COCONUT MILK - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
ASTRAY RECIPES: CHICKEN ADOBO IN COCONUT MILK - EASY RECIPES
From recipegoulash.cc
RECIPE: POLLO DE COCO
From ksat.com
COCONUT MILK CHICKEN ADOBO - COMMUNITY KITCHEN
From communitykitchen.co
CHICKEN ADOBO WITH COCONUT MILK | LOW SIMMER BLOG
From lowsimmer.com
CHICKEN ADOBO - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN ADOBO - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
ANGELA DIMAYUGA’S COCONUT MILK CHICKEN ADOBO - TAMRON HALL
From tamronhallshow.com
HOW TO COOK CHICKEN AND PORK ADOBO 3 WAYS - THE FAT KID INSIDE
From thefatkidinside.com
CHICKEN ADOBO WITH COCONUT MILK - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN ADOBO IN COCONUT MILK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPELAND.COM
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #poultry #asian #dinner-party #holiday-event #nuts #stews #chicken #filipino #dietary #coconut #meat #4-hours-or-less
You'll also love