Best Chicken Adobo In Coconut Milk Recipes

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 WITH COCONUT MILK

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.

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.

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 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.