Chicken Adobo With Coconut Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)



Chicken Adobo with Coconut Milk (Adobo sa Gata) image

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

1 ½ cups spiced cane vinegar
1 ½ cups soy sauce
¾ cup brewed coffee
½ cup packed dark brown sugar
2 tablespoons coconut oil
8 chicken leg quarters
1 tablespoon coarsely chopped garlic
⅓ cup minced shallots
¼ cup minced garlic
3 tablespoons whole black peppercorns
6 bay leaves
cheesecloth and kitchen string
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
½ pound oyster mushrooms, sliced
1 ½ cups coconut cream
2 tablespoons ground turmeric
2 green onions, chopped

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



Coconut Milk Chicken Adobo image

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

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

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)



Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata) image

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

1 1/2 lbs free-range chicken, cut in 8 portions
2 stalks lemongrass, pounded
2 tablespoons oil
2 tablespoons julienned gingerroot
1 medium red onion, chopped
3 garlic cloves, minced
1/4 cup white vinegar
salt & freshly ground black pepper
800 ml of thick coconut milk (unfortunately light coconut milk doesn't work well with this recipe. You can add more coconut milk i)
1 chili (your choice)
1 lb papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

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



Chicken Adobo in Coconut Milk image

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

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

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

GUINATAAN CHICKEN ADOBO



Guinataan Chicken Adobo image

Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h5m

Yield 6

Number Of Ingredients 11

4 ½ pounds chicken leg quarters
¾ cup white vinegar
¾ cup water
1 teaspoon white sugar
¼ cup soy sauce
2 bay leaves
1 teaspoon whole black peppercorns, crushed
1 onion, chopped
2 cloves garlic, crushed
salt to taste
1 (14 ounce) can coconut milk

Steps:

  • Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
  • Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

Nutrition Facts : Calories 656.7 calories, Carbohydrate 7.4 g, Cholesterol 191.5 mg, Fat 43.5 g, Fiber 1.6 g, Protein 57.6 g, SaturatedFat 20.5 g, Sodium 804.8 mg, Sugar 2.5 g

More about "chicken adobo with coconut milk recipes"

COCONUT CHICKEN ADOBO RECIPE - MARY-FRANCES HECK
coconut-chicken-adobo-recipe-mary-frances-heck image
2020-09-17 Step 1. Whisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive Dutch oven. Stir in bay leaves, chiles, garlic, and …
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.


BEST FILIPINO CHICKEN ADOBO WITH COCONUT BROTH RECIPE …
best-filipino-chicken-adobo-with-coconut-broth image
Bring the mixture to a boil over medium-high. Reduce to medium-low and cook, turning the thighs occasionally, until the chicken registers 170ºF, 25 to 30 minutes, adjusting the heat as necessary to maintain a medium simmer.
From 177milkstreet.com


CHICKEN ADOBO WITH COCONUT MILK RECIPE
chicken-adobo-with-coconut-milk image
Disjoint chicken and place in a non aluminum saucepan. Add water, vinegar, coconut milk, garlic, salt, peppercorns, annatto (if used) and bay leaves. Marinate 30 minutes to 1 hour, then bring to a boil. Reduce heat and simmer …
From cdkitchen.com


CHICKEN AND PORK ADOBO WITH COCONUT MILK | PANLASANG …
chicken-and-pork-adobo-with-coconut-milk-panlasang image
2020-01-17 To cook chicken and pork adobo in coconut milk; Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. Boil for 5 minutes. Drain. Set aside broth. Fry pork, chicken, …
From panlasangpinoymeatrecipes.com


FILIPINO-STYLE CHICKEN ADOBO - ONCE UPON A CHEF
filipino-style-chicken-adobo-once-upon-a-chef image
Whisk the coconut milk, vinegar, sugar and pepper into the soy sauce. Discard the fat and wipe the pan clean. Then add the sauce to the pan. Place the chicken in the sauce, skin side up, and bring to a boil. Reduce the heat and simmer, …
From onceuponachef.com


CHICKEN AND COCONUT MILK ADOBO - GOOD CHEF BAD CHEF
chicken-and-coconut-milk-adobo-good-chef-bad-chef image
Method. In a large bowl, combine coconut milk, soy sauce, garlic, ginger, turmeric, chilli, cayenne, vinegar, bay leaf, coriander roots and stems and mix well. Add the chicken, coating well and cover to marinate for 4 hours or …
From goodchefbadchef.com.au


CHICKEN ADOBO IN COCONUT CREAM » PINOY FOOD RECIPES
chicken-adobo-in-coconut-cream-pinoy-food image
2018-01-18 Prepare coconut cream or if you are busy, just buy 2 packs coconut milk powder and follow instructions. 2. In a saucepan, saute garlic, onion and chicken pieces in hot oil. 2. Pour thin coconut cream and simmer …
From pinoyfoodblog.com


CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATâ) | KITCHN
chicken-adobo-with-coconut-milk-adobo-sa-gat-kitchn image
2021-06-28 Add the garlic, chopped chile or 1/2 teaspoon red pepper flakes, 1/2 cup cane vinegar, 1/2 cup coconut milk, 1/2 cup water, 2 tablespoons raw sugar, 4 bay leaves, remaining 1/2 cup soy sauce, and remaining 2 teaspoons black …
From thekitchn.com


CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPEZAZZ.COM
chicken-adobo-in-coconut-milk-recipe-recipezazzcom image
2011-11-12 3 pounds whole chicken (roasting chicken,cut into serving pieces or 3 pounds boneless chicken, cubed) 1 1/2 cups apple cider vinegar (or white vinegar) 6 tablespoons garlic, finely minced. 1/2 cup soy sauce. 1 teaspoon …
From recipezazz.com


CHICKEN ADOBO WITH COCONUT RICE | BETTER HOMES
chicken-adobo-with-coconut-rice-better-homes image
Broil chicken, 5 inches from heat 4 to 5 minutes or until skin is browned and crisp. Step 4. For coconut rice: Place rice in a fine-mesh sieve. Rinse with cold water. Place in a 2-quart saucepan. Stir in coconut milk, 1/2 cup water, and …
From bhg.com


CHICKEN ADOBO — MARK BITTMAN
2018-12-21 1. Combine the soy sauce, vinegar, garlic, bay leaves, pepper, 1 cup water, and half the coconut milk, if you’re using it, in a covered skillet or saucepan large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken; reduce the heat to medium-low and cook, covered, turning once or twice, until the chicken is ...
From markbittman.com


ADOBO CHICKEN WITH COCONUT MILK - THESUPERHEALTHYFOOD
2022-06-12 The Adobo Chicken With Coconut Milk recipe combines two classic dishes – adobo and pinakbet – and produces an exquisite meal, much like how you would cook them in your own kitchen. <> I strongly encourage you to try these recipes out – they are incredibly delicious and great on saving calories (your mouth will thank me). <> Coconut Milk Chicken …
From thesuperhealthyfood.com


WHAT TO SERVE WITH CHICKEN ADOBO – 14 DELICIOUS SIDE DISHES
2022-07-21 Side dishes include: sinangag (garlic fried rice), Thai mango salad, chop suey, smashed cucumber salad, lumpia shanghai, Filipino pancit, instant pot mashed potatoes, simple tossed green salad, mango avocado salsa, Thai coconut rice, sauteed spinach, simple potato salad, sesame ginger green bean salad, or pickled onions.
From pantryandlarder.com


CHICKEN ADOBO WITH COCONUT MILK FROM SEE YOU ON SUNDAY
2020-02-17 1 1/2 Pounds Bone-in, Skin-on Chicken Thighs. I actually cooked the adobo right away without marinating it and it still turned out bomb. Combine the coconut milk, coconut aminos, vinegar, garlic, bay leaves and pepper in a large lidded pot. Add in the chicken and simmer on medium to low heat for 30 minutes. I checked on it half way and turned ...
From rezelkealoha.com


COCONUT MILK CHICKEN ADOBO - COMMUNITY KITCHEN
Add the chicken, skin-side down, and cook, undisturbed, for 5 minutes. Add the coconut milk, coconut vinegar, soy sauce, bay leaves and 1/2 C water. Stir to combine. Bring to a boil. Reduce heat to low and simmer until the chicken is just cooked through, about 45 minutes to 1 hour. Cover and remove from heat.
From communitykitchen.co


CHICKEN ADOBO WITH COCONUT MILK - SEASONS AND SUPPERS
2022-03-15 First Steps: Brown the chicken in a bit of oil until golden, then remove to a plate. Briefly heat the garlic, red pepper flakes and pepper in the skillet, then add the coconut milk, soy sauce, vinegar and water mixture to the pan. Stir until …
From seasonsandsuppers.ca


CHICKEN ADOBO WITH COCONUT MILK - RECIPE | SCMP COOKING
Set aside the wing tips, neck, carcass and head (if there is one). If using chicken legs, separate them into drumsticks and thighs. 1/13. Pour the coconut …
From scmp.com


CREAMY COCONUT MILK CHICKEN ADOBO - DELICIOUS NOT GORGEOUS
2016-03-31 this recipe for coconut milk chicken adobo hails from rick, my mom’s co-worker. it’s been adapted a little (mostly by my mom, a little by me). for starters, i don’t like using whole peppercorns; i always end up biting into one, and find that ground pepper is a much safer bet. after making this a lot, my mom settled on the ratio of 3 T datiputi to 2 T soy (i like using low …
From deliciousnotgorgeous.com


CHICKEN ADOBO RECIPE | COOKING LIGHT
Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight. Step 2. Remove chicken from bag. Strain marinade over a bowl; discard solids. Step 3. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side.
From cookinglight.com


FILIPINO CHICKEN ADOBO IN COCONUT MILK - ASIAN IN AMERICA
2012-09-02 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.
From asianinamericamag.com


CHICKEN ADOBO WITH COCONUT MILK - PINOYCOOKINGRECIPES
2022-02-03 Cook for a few seconds. Return the browned chicken into the pot. Stir and cook over medium heat for another 3 minutes. Add the bay leaves and soy sauce-vinegar mixture. Do not stir. Cover and simmer over medium heat for 5 minutes. Turn the chicken and continue cooking for another 5 minutes. Add the coconut milk and brown sugar.
From pinoycookingrecipes.com


CHICKEN ADOBO FILIPINO BEST RECIPES
2022-07-07 Steps: Combine the chicken with the other ingredients. Marinate for 2-10 hours. Fry all sides of the chicken drumsticks in a frying pan over a …
From findrecipes.info


CHICKEN ADOBO WITH COCONUT MILK - SALU SALO RECIPES
2016-09-28 Instructions. In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat. Reduce heat to medium, cover and simmer for 30 minutes or until chicken pieces are tender. Drain and set sauce aside. Heat oil in a skillet over medium heat.
From salu-salo.com


CHICKEN ADOBO - THE WOKS OF LIFE
2019-06-10 Instructions. Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp. Add in the coconut milk, soy sauce, vinegar, sugar, pepper/peppercorns, bay leaves, garlic, and chili.
From thewoksoflife.com


FILIPINO CHICKEN ADOBO WITH COCONUT ADOBO SAUCE - FOX VALLEY …
2017-04-27 Add soy, vinegar, coconut milk, brown sugar, bay leaves, garlic, and fresh ground pepper to a Dutch oven and whisk to combine. Add chicken pieces to Dutch oven and bring to a simmer on the stove top. Cover and simmer 45 minutes. Remove chicken from pot and place on baking sheet. Set the broiler on high and broil on the second highest oven rack ...
From foxvalleyfoodie.com


ONE SKILLET FILIPINO COCONUT ADOBO CHICKEN. - HALF BAKED HARVEST
2019-03-06 1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/4 cup of water. 2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
From halfbakedharvest.com


FILIPINO COCONUT MILK ADOBO - SWEET SIMPLE VEGAN
2022-07-18 Add in the minced garlic and onion and cook for about 2 minutes or until fragrant. Add in the hydrated soy curls, broth, ½ cup soy sauce, vinegar, So Delicious coconut milk, ginger, and 4 tablespoons of brown sugar. Bring the mixture to boil over medium heat, then cover the pot and reduce the heat to a simmer.
From sweetsimplevegan.com


HOW TO MAKE FILIPINO COCONUT MILK CHICKEN ADOBO - YOUTUBE
Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared her 10 essential Fili...
From youtube.com


CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPELAND.COM
Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.
From recipeland.com


CHICKEN ADOBO IN COCONUT MILK - RECIPE WILD
Directions : In a deep skillet, brown chicken in oil. Add salt, soysauce, peppercorn, garlic and vinegar. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until chicken becomes tender. Pour coconut milk and chilli pepper. Cook for a few more minutes to ...
From recipewild.com


RECIPE: POLLO DE COCO
2022-07-19 Directions. Prepare the chicken. Pat chicken dry with paper towels and season with adobo. Heat 1 tablespoon of oil in a large, deep skillet over medium-high heat. Add chicken to pan skin-side down ...
From ksat.com


SKILLET CHICKEN ADOBO WITH COCONUT RICE. - HALF BAKED HARVEST
2022-01-19 1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup of water. 2. Heat the olive oil in a large skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side. 3.
From halfbakedharvest.com


CHICKEN ADOBO RECIPE - YUMMLY RECIPES
2022-04-24 Set the soy sauce aside. Place the skillet over medium-high heat and cook until the skin is crisp and dark golden, 8-10 minutes. While the chicken is browning, whisk the coconut milk, vinegar, sugar, and pepper into the soy sauce. Transfer the chicken to a plate and discard the fat in the skillet. Wipe the pan clean with a paper towel.
From ymmlyrecipes.com


ANGELA DIMAYUGA’S COCONUT MILK CHICKEN ADOBO - TAMRON HALL
2021-09-17 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. 2. Add the chicken, skin-side down, and cook ...
From tamronhallshow.com


HOW TO COOK CHICKEN AND PORK ADOBO 3 WAYS - THE FAT KID INSIDE
2020-11-03 peanut oil to cook. Bring pan up to heat with peanut oil. Add pork cubes and sear both sides, about 3-5 minutes. Add crushed garlic and cook until aromatic. Add soy sauce, vinegar, water, pepper corns, and bay leaves. Bring to a simmer and cover for 30 minutes. Once the sauce has reduced, remove contents and set aside.
From thefatkidinside.com


EASY CHICKEN ADOBO IN COCONUT MILK RECIPE
Directions. In a soup pot, sauté garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy.
From recipeland.com


HOW TO MAKE CHICKEN ADOBO WITH COCONUT MILK, A PHILIPPINE …
2021-06-18 This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add …
From scmp.com


CHICKEN ADOBO - ONOLICIOUS HAWAIʻI
2020-04-23 Heat the coconut oil over medium heat in a big pot. Add garlic, whole peppercorns, red pepper flakes, and saute for 5 minutes (until the garlic is golden and everything smells really good). Add the chicken (skin-side down) and cook for another 5 …
From onolicioushawaii.com


INSTANT POT CHICKEN IN COCONUT MILK ADOBO (ADOBO SA GATA) – …
2020-09-15 I just love the use of coconut milk in adobo, now I’m truly a fan, and I will be making this recipe over and over again. I might even try it on boneless pork ribs, or seafood, it’s that good. Ingredients. 1 tablespoon oil. 6 bone-in skin-on chicken thighs. 5 cloves garlic, peeled and crushed. 1 red onion, diced. 1 cup coconut milk. 1/4 cup ...
From genabell.com


CHICKEN ADOBO WITH COCONUT MILK - BIGOVEN
About 5 minutes. Return chick to the pot. Add the vinegar mixture and the pepper/bay leaf packet to the pot. Bring to a boil and let boil for 1 - 2 minutes. Reduce heat, cover and simmer for 30 minutes. Add mushrooms, coconut milk and turmeric. Cover and simmer for 15 - 20 minutes more - until chicken is tender.
From bigoven.com


Related Search