Adobo Manok sa Gata
Chicken Adobo with Coconut Sauce
Adobo, meats cooked in a vinegary sauce, is one of the national dishes in The Philippines, and different regions have their own variants. This version comes from the Quezon province, in the northern part of the main island. It's easy to make and quite comforting.
Chicken adobos are usually made with bone-in chicken pieces, but I had boneless chicken so I looked for a recipe that called for that. You can easily adapt this to bone-in chicken by doubling the sauce and increasing the cooking time to about 45 minutes. I followed the recipe pretty closely, but I used only 1/3 cup of vinegar rather than 1/2 because my oldest daughter is not too fond of sour flavors. 1/3 cup was enough to give it a tang without offending her, but use the full 1/2 cup to get the full effect.
Chicken Adobo with Coconut Sauce
Ingredients
- 2 lbs boneless, skinless chicken, cubed
- salt and pepper to taste
- 2 Tbsp. oil
- 1 shallot, finely chopped
- 3 cloves of garlic, finely chopped
- 1 1/2" fresh ginger, peeled and thinly sliced
- 1/2 cup distilled vinegar
- 1 can coconut milk
- 3 bay leaves
- 6 black peppercorns
Instructions
Season chicken pieces with salt and pepper, set aside.
Heat oil over medium-high heat in a wok or frying pan. Add the shallots, garlic and ginger. Cook until the shallots are transparent, about 1 minute. Add the chicken and brown on all sides. Cook until all the juices evaporate and then add the vinegar. Allow to boil, then stir and add the coconut milk, bay leaves and peppercorns. Lower the heat to medium low and simmer, uncovered, until the chicken is cooked through and the sauce has thickened - about half an hour.
|
Adapted from Jinkzz' recipe at Jinkzz's Kitchen
Filipino Recipes | Margarita's International Recipes | Marga's Food Blog | E-mail
|