Best Coconut Milk Chicken Adobo Recipes

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.

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.

ADOBONG MANOK SA GATA (COCONUT MILK CHICKEN ADOBO)

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 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.

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 AND COCONUT MILK ADOBO

Steps:

• 1. 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.
• 2. Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and chillies.
• 3. Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.

COCONUT MILK CHICKEN ADOBO

Steps:

• In a large dutch oven, heat the COCONUT OIL over medium-high heat 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. Let 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.
• (If using skinless chicken, add more coconut milk for body to the sauce)