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We hope you got benefit from reading it, now let’s go back to filipino chicken adobo simmered in coconut milk recipe. You can cook filipino chicken adobo simmered in coconut milk using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:
- Take 500 grams Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
- Take 1/4 of a small onion Onion
- Take 2 clove Garlic
- Get 2 tbsp ＊ Soy sauce
- Use 1/2 tbsp ＊ Vinegar
- Get 1/2 tbsp ＊ Sugar
- You need 1 dash ＊ Black pepper
- You need 1 Bay leaf (key ingredient)
- Take 100 ml Coconut milk
- Take 1 Vegetable oil
Instructions 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 the ＊ seasoning ingredients. Fold the bay leaf in half and add it to the pan. After adding the vinegar, don't touch the pan until it comes to a boil.
- Cover with a lid and simmer over low heat for 20 minutes to allow the meat to absorb the flavors. Although at first the amount of liquid may not appear to be enough, juice will be released from the chicken, so not to worry.
- Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
- Pour the sauce over the rice before serving.
- Use thick pieces of chicken, such as chicken thigh or drumsticks. Chicken wings or other cuts of chicken are not suitable, since they don't release a sufficient amount of juice.
Scrape browned bits at the bottom of skillet and simmer uncovered until liquid has thickened and reduce in half. Filipino Chicken Adobo - the national dish of the Philipines! Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper.
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