Chicken Adobo In Coconut Milk Food

COCONUT MILK CHICKEN ADOBO

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.

INSTANT POT CHICKEN ADOBO

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

CHICKEN ADOBO IN COCONUT MILK

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.

CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA)

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.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

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.

CHICKEN ADOBO (COOK'S ILLUSTRATED)

Steps:

• Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
• Remove chicken from the soy sauce allowing excess to drip back into the bowl. Transfer the chicken, skin-side down, to a 12 inch non-stick skillet; set aside the soy sauce.
• Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
• While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic).
• Transfer the chicken to a plate and discard the fat in the skillet. Return the chicken to the skillet skin-side down, add the coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken is done, about 15 minutes (175 deg F internal temp).
• Transfer chicken to platter and tent loosely with aluminum foil.
• Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes.
• Pour sauce over chicken, sprinkle with scallion and serve.
• Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

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.

FILIPINO BEEF ADOBO WITH COCONUT MILK

Steps:

• In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
• Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
• Bring mixture to a boil then simmer about an hour or until the meat is tender.
• Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
• Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
• Good served with rice.

CHICKEN ADOBO

Steps:

• In a large mixing bowl combine thawed chicken, water and salt.
• Allow chicken to soak several minutes while preparing the other ingredients.
• Just before adding to frying pan, drain on paper towels.
• In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
• Heat on medium low setting, covered, about 15 minutes.
• In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
• Cook for 5 minutes, stirring occasionally.
• Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
• Cook 5 minutes per side.
• Reduce heat to simmer and pour vinegar-soy mixture over chicken.
• If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
• Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
• Pour vinegar-soy mixture over top, and cook 2 hours, covered.
• Remove cover, increase setting to high and finish cooking an additional 1 hour.
• Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
• Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
• Stew meat works well here.
• May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
• May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
• Proceed as above.
• *Discard bay leaves before serving.