Ginataan Chicken Adobo Recipes
GUINATAAN CHICKEN ADOBO
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
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
GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)
This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.
Provided by daplo
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
- Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.
Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g
FILIPINO CHICKEN ADOBO
My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers-she says it's because of the vinegar. - Michael Moya, Taste of Home Senior Marketing Manager
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry., In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
Nutrition Facts : Calories 234 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1315mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
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15 BEST FILIPINO GINATAAN RECIPES - PANLASANG PINOY RECIPES
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- Ginataang Bilo-bilo. This gooey, milky, coconut-y dessert that’s usually served for miryendas by our lolas just screams Pinoy. Sticky glutinous rice balls, strips of jack fruits, and slices of bananas are all mixed in the syrupy condensed coconut milk.
- Ginataang Tulingan. Tulingang or the skipjack tuna is a delicious fish to cook in and of itself but becomes even more flavorful and delicious when paired with a coconut-based sauce.
- Ginataang Adobo. Also known as adobo sa gata, adobo is probably the most popular Filipino fish worldwide and is considered by many Filipinos as the country’s unofficial national dish.
- Ginataang Mais. Ginataang mais is a popular Filipino dish that can be served both hot or cold and can be eaten as a snack or as a dessert. It’s made from sweet kernel corn, jack fruit, malagkit or glutinous rice, and granulated sugar all mixed in creamy coconut milk.
- Ginataang Halo-halo. Ginataang halo-halo takes on a hot twist to the classic cold halo-halo that’s served with ice cream and a concoction of different ingredients.
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