Have you ever tasted cuisines that are mixed with coconut milk?

Filipino Adobo the all time favorite dish of the Filipino’s is now great with coconut milk. I have tasted and loved it since I’m a fan of eating foods with coconut milk. Locals here call it as Adobong Manok sa Gata. It gives you a creamy sauce mixed with the spices and herbs of an Adobo.

I remembered before me and my mom’s friends went to the beach and they brought a lot of food to accommodate us all. There was this one food that really interested me and it was Chicken Adobo in coconut milk.

If you take look at it, you get to see that this main course is ordinary but it’s really an enticing meal. It was my first taste, I was so overwhelmed of how balanced the Adobo marinate and the flavor of the coconut milk remained.

Since that day I found out the Filipino Adobo is really flexible and it can be mixed to whatever ingredient you want to add it to. If you love to cook cuisines and have the heart try this out it’s really simply mix it with coconut milk.

Chicken Adobo in Coconut Milk Ingredients:

  • 1 kilo chicken meat, cut into pieces
  • 1 head garlic, minced
  • 1/2 white onion, diced
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 1 cup coconut milk
  • 2 cups of water
  • 1 teaspoon paprika
  • 5 laurel leaves (bay leaves)
  • 4 tablespoons of cooking oil or olive oil
  • 2 tablespoons cornstarch
  • Salt and pepper to taste

Adobo in Coconut Milk Cooking Instructions:

  • Mix all of the marinade ingredients together.
  • Add the pork meat and turn in the marinade to coat.
  • In a wide heavy pot, bring the marinade and chicken to a boil over high heat, arranging the chicken in a single layer if possible for all to be cooked equally.
  • Lower the heat to maintain a gentle simmer.
  • Cover the pot with a tight lid for 25 to 30 minutes, until cooked tender.
  • Prepare preheat a broiler.
  • Transfer the chicken to a large plate add the bay leaves in the pot.
  • Pour the coconut milk over it and add a pinch of salt.
  • Stir constantly and bring to a boil until the coconut milk is thick and creamy.
  • While the sauce is reducing, grill or broil the chicken until heated through a pan.
  • Strain the sauce to remove the whole peppercorns and bay leaves.
  • Pour the sauce over the broiled chicken and serve with rice.

Note: You can always use different meat ingredients for Adobo in Coconut Milk. It’s best with any fish meat, pork
meat or squid.


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