Chicken Adobo With Coconut Milk Food

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

ADOBONG MANOK SA GATA (COCONUT MILK CHICKEN ADOBO)



Adobong Manok sa Gata (Coconut Milk Chicken Adobo) image

This recipe has been posted here for play in CQ3 - Philippines Found at website: http://www.filipinorecipesite.com/filipino-adobo-recipe/adobong-manok-sa-gata-coconut-milk-chicken-adobo.html Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful, helps to thicken the sauce and gives it a rich...

Provided by Baby Kato

Categories     Chicken

Time 1h5m

Number Of Ingredients 10

1 lb. chicken, cut into serving pieces
1/3 cup white vinegar
2 to 3 tbsp. soy sauce
2 tbsp. crushed garlic
salt to taste
1/4 tsp. pepper (or 1 tsp. peppercorn)
water
3/4 cup coconut milk
chili pepper
1 tbsp. oil

Steps:

  • 1. In a deep skillet, brown chicken in oil.
  • 2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken.
  • 3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
  • 4. Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper.
  • 5. Cook for another few more minutes to thicken the sauce.
  • 6. Remove from heat. Transfer into a serving dish.
  • 7. Serve hot.

CHICKEN ADOBO WITH COCONUT MILK



Chicken Adobo with Coconut Milk image

Adobo is one of the favorite methods of cooking food in the Philippines. It is made by cooking meat with soy sauce and vinegar. In this recipe I have added coconut milk to the sauce. It helps to thicken the sauce and gives it a rich velvety texture. When you cook adobo your kitchen is filled with a mouth watering aroma.

Provided by J. White Harris

Categories     Chicken

Time 1h45m

Number Of Ingredients 10

8 chicken thighs, trimmed
1/2 c soy sauce
5 Tbsp olive oil
1 can(s) (13-1/ 2 oz) coconut milk
1 c vinegar
8 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
4 bay leaves
1 tsp whole peppercorns
1 green onion, thinly sliced

Steps:

  • 1. Put chicken in a large bowl. Add soy sauce and coat chicken well. Refrigerate for 30 minutes to 1 hour.
  • 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Put chicken, skin side down, in a 12-inch nonstick skillet with the olive oil. Cook over medium-high heat until chicken is browned, 7 to 10 minutes.
  • 3. While chicken is browning, whisk coconut milk, vinegar, garlic, ginger, bay leaves, and pepper corns into the soy sauce. Add mixture to skillet, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Turn chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes.
  • 4. Transfer chicken to a serving dish. 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 scallions. Serve with rice.

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 food"

COCONUT CHICKEN ADOBO RECIPE - MARY-FRANCES HECK | …
coconut-chicken-adobo-recipe-mary-frances-heck image
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 black …
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 IN COCONUT MILK ( ADOBONG MANOK SA GATA)
Chicken Food Base Coconut Featured Cuisine Filipino Food Photo. Chicken Adobo in Coconut Milk ( Adobong Manok sa Gata) By Olive. May 5, 2010. 0. 2081. ReddIt. Twitter. Pinterest. Jump to Recipe . Another delicious way to cook adobo: with coconut milk and some chillies! Chicken cooks faster than pork so this is perfect when you’re craving for adobo …
From latestrecipes.net


CHICKEN ADOBO IN COCONUT MILK - ALL INFORMATION ABOUT ...
Chicken Adobo with Coconut Milk (Adobo sa Gata) | Allrecipes top www.allrecipes.com. 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. Step 3 Drain all but 2 tablespoons drippings from Dutch ...
From therecipes.info


COCONUT MILK ADOBO CHICKEN RECIPES - TUTDEMY.COM
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from …
From tutdemy.com


CHICKEN ADOBO WITH COCONUT MILK RECIPES
Coconut Milk Chicken Adobo Recipe - NYT Cooking great cooking.nytimes.com. 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 …
From tfrecipes.com


BEST FILIPINO CHICKEN ADOBO WITH COCONUT BROTH RECIPE ...
The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small chili will do. Stir the coconut milk thoroughly before measuring it. Look for chicken thighs that are uniform in size; if some are smaller than others, begin to check them early and remove them as they come up to …
From 177milkstreet.com


CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA ...
In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.
From foodnewsnews.com


CHICKEN ADOBO - GLUTEN FREE RECIPES
Chicken Adobo is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 882 calories, 57g of protein, and 69g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut vinegar, garnish, chicken thighs, and a few other things to make it today. To use up the coconut milk you …
From fooddiez.com


COCONUT CHICKEN ADOBO (ADOBO SA GATA) - FMITK: FROM MY ...
The coconut milk adds a richness to the gravy that makes it super delicious over rice, and is traditional with Luzon-style adobo. I love chunks of ginger in everything so… there’s that. And if you couldn’t tell by the number of recipes I have so far that contain with the word “spicy” (18/53 right now), I like things spicy, so I use half regular coconut vinegar and half …
From fmitk.com


COCONUT MILK CHICKEN ADOBO - COMMUNITY KITCHEN ATL
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. Prepare the rice, according to ...
From communitykitchenatl.com


CHICKEN ADOBO IN COCONUT MILK - FACEBOOK.COM
Ang napakasarap na Chicken Adobo with Coconut Milk. Easy to make and mapapa-unli rice ka for sure. LIKE and SHARE this video po. Thank you :) #adobo...
From facebook.com


ASTRAY RECIPES: CHICKEN ADOBO IN COCONUT MILK
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. Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
From astray.com


HOW TO PREPARE JAMIE OLIVER FILIPINO CHICKEN ADOBO ...
Get 100 ml Coconut milk. Make ready 1 Vegetable oil. Steps to make Filipino Chicken Adobo Simmered in Coconut Milk: Roughly mince the garlic, and thinly slice the onion. Heat the oil, garlic, and onion in a pot or frying pan, and sauté until tender, then add the chicken and continue to sauté. Once the chicken cooks through about half way, add ...
From usfoodrecipes.netlify.app


HOW TO MAKE CHICKEN ADOBO WITH COCONUT MILK, A PHILIPPINE ...
This version of chicken adobo uses coconut milk, which slightly reduces the acidity. Chicken adobo is a classic Filipino dish, made with garlic, vinegar and black peppercorns. Photo: Jonathan Wong
From scmp.com


FILIPINO-STYLE CHICKEN ADOBO - ONCE UPON A CHEF
Tender chicken simmered in a tangy sauce made from soy sauce, rice vinegar and coconut milk, chicken adobo is the hallmark dish of the Philippines. When thinking of adobo, one generally thinks of spicy peppers in adobo sauce but in the Philippines, the term refers to the process of simmering meat in a tangy vinegar- and soy-based sauce flavored with garlic, bay …
From onceuponachef.com


CHICKEN ADOBO WITH COCONUT MILK - GLOBALMINISTRIES.ORG
Chicken Adobo with Coconut Milk (Adobong Manok sa Gata) Twice-cooked Adobo by Melva Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy-vinegar broth, which is then reduced to a glaze and served with rice. Many Filipino recipes call for sugar in the stewing broth, but we’ve omitted it to avoid added sugar and because the recipe is still …
From globalministries.org


CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATâ) | KITCHN
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 pepper. Bring to a gentle boil. Reduce the heat to a simmer, partially cover the pot and gently simmer for 35 minutes.
From thekitchn.com


CHICKEN ADOBO WITH COCONUT MILK - SALU SALO RECIPES
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


COCONUT CHICKEN ADOBO — CINNAMON SOCIETY
Stir in the coconut milk, paprika, cayenne, and pepper. Heat a wok or large skillet over high heat. Add the oil and swirl to coat the base. Add the chicken pieces and sear until golden brown and crispy, about 2 minutes on each side (carefully, if there is excess moisture from the chicken that may make the oil spit.)
From cinnamonsociety.com


FILIPINO CHICKEN ADOBO WITH COCONUT BROTH | MILK STREET ...
8 bone-in, skin-on chicken thighs (3 to 3 1/2 pounds) 1 cup unsweetened coconut milk. 1/3 cup chopped fresh cilantro. Steamed white rice, to serve. 1 1/2 cups unseasoned rice vinegar. 3/4 cup low-sodium soy sauce. 6 garlic cloves, smashed. 6 …
From mastercook.com


CHICKEN ADOBO WITH COCONUT MILK RECIPE | CDKITCHEN.COM
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 until chicken is tender, 30 to 45 minutes. Remove from heat, remove chicken from sauce, and let sauce stand a few minutes until fat rises to surface.
From cdkitchen.com


CHICKEN ADOBO IN COCONUT MILK RECIPE - RECIPEZAZZ.COM
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 fresh ground black pepper. 2 bay leaves. 1 tablespoon whole black peppercorn.
From recipezazz.com


CHICKEN ADOBO WITH COCONUT MILK | LOW SIMMER BLOG
While the chicken browns, take the remaining soy sauce and add the coconut milk, vinegar, black pepper, and crushed garlic. Mix well and pour over the browning chicken. Tuck the bay leaves into the pan. Take the whites of the green onion and roughly chop them and add them to the pot. Cook uncovered, still on medium heat, for 15 mins. Then turn the pieces …
From lowsimmer.com


CHICKEN ADOBO IN COCONUT MILK | FOOD, GLORIOUS FOOD!
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 b ...
From food.ideas2live4.com


CHICKEN AND PORK ADOBO WITH COCONUT MILK | PANLASANG PINOY ...
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, and garlic in cooking oil until a little brown, drain the oil and leave about 2 tablespoon of oil. Add broth again, cover and boil.
From panlasangpinoymeatrecipes.com


CHICKEN THIGH FILLET ADOBO WITH COCONUT MILK - LATEST RECIPES
Take chicken out of the pan and set aside. Add about a tablespoon of coconut oil ( or any cooking oil) in the pan, when oil is hot, add garlic and red chilies. Lower heat and add soy sauce, vinegar and a little water ( about 1/4 cup only). Bring to a boil then add coconut milk. Add laurel leaf, if using.
From latestrecipes.net


CHICKEN ADOBO - MARK BITTMAN
Remove the chicken pieces from the liquid and dry them gently with paper towels. Boil the sauce, along with the remaining coconut milk if you’re using it, over high heat until it is reduced to about 1 cup; discard the bay leaves and keep the sauce warm. Meanwhile, grill, broil, or roast the chicken until brown and crisp and hot, turning as necessary, 10 to 15 minutes …
From markbittman.com


ONE SKILLET FILIPINO COCONUT ADOBO CHICKEN. - HALF BAKED ...
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


CHICKEN ADOBO IN COCONUT CREAM » PINOY FOOD RECIPES
1. 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 for a few minutes. 3. When chicken is almost done, add the papaya, vinegar, salt and pepper. 4.
From pinoyfoodblog.com


CHICKEN ADOBO - THE WOKS OF LIFE
A Note On Coconut Milk. The Lucky Peach version of the recipe also includes coconut milk (you can find the original recipe republished on Goop.com). I’ve done some research, and while there are a lot of chicken adobo recipes out there that don’t include coconut milk at all, I think it really rounds out all the flavors––the saltiness of the soy sauce …
From thewoksoflife.com


CHICKEN ADOBO-INSPIRED RAMEN | FOOD & WINE
Simmer the stock, covered with the lid slightly ajar, until the stock is golden and aromatic, 2 to 4 more hours. Make the chicken adobo ramen: Step 1. Place the chicken legs on a …
From foodandwine.com


ANGELA DIMAYUGA’S COCONUT MILK CHICKEN ADOBO – TAMRON HALL ...
2. Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes. 3. 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 ...
From tamronhallshow.com


MAKE THIS WARMING BOWL OF CHICKEN ADOBO-INSPIRED RAMEN ...
For the chicken adobo portion of the recipe, Reisner begins by dry-brining the chicken legs in a mixture of kosher salt and granulated sugar. Many people don’t dry-brine the chicken first, he notes, but he chose to because he’s going to pre-sear the chicken. The brine will dry out the skin, and help it get browned and crispy when it’s in the pan.
From sg.style.yahoo.com


CHICKEN ADOBO - ONOLICIOUS HAWAIʻI
This chicken adobo is rich and fragrant with coconut milk and soy sauce. There’s a bright vinegar tang that makes you want more and more! Chicken Adobo in Hawaii. Chicken adobo is Filipino, but like all ethnic food in Hawaii, it gets mixed and jumbled (in a good and delicious way) and eventually becomes a form of local food. While Filipino restaurants like …
From onolicioushawaii.com


CHICKEN AND COCONUT MILK ADOBO (ADOBONG MANOK SA GATA) - FOOD
Marinating time 3 hours. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add …
From sbs.com.au


COCONUT CHICKEN ADOBO RECIPE - ALL INFORMATION ABOUT ...
Discover detailed information for Coconut Chicken Adobo Recipe available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Coconut Chicken Adobo Recipe .
From therecipes.info


FILIPINO CHICKEN ADOBO IN COCONUT MILK - ASIAN IN AMERICA
It was sheer comfort food, Filipino style. This chicken adobo recipe was adapted from “Memories of Philippine Kitchens” by Amy Besa & Romy Dorotan. This recipe serves 4. Course: Dinner, Lunch, Main Course. Cuisine: Asian, Filipino. Keyword: Chicken Adobo Coconut Milk. Servings: 4 people. Calories: 35 kcal. Ingredients. 1 1/2 cup rice vinegar; 1 cup …
From asianinamericamag.com


Related Search