Filipino Chicken Adobo Simmered in Coconut Milk
Filipino Chicken Adobo Simmered in Coconut Milk

Hey everyone, Welcome to our recipe page. Today, we’re going to prepare a special dish, filipino chicken adobo simmered in coconut milk. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Filipino Chicken Adobo Simmered in Coconut Milk is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Filipino Chicken Adobo Simmered in Coconut Milk is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook filipino chicken adobo simmered in coconut milk using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:
  1. 500 grams Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
  2. 1/4 of a small onion Onion
  3. 2 clove Garlic
  4. 2 tbsp ＊ Soy sauce
  5. 1/2 tbsp ＊ Vinegar
  6. 1/2 tbsp ＊ Sugar
  7. 1 dash ＊ Black pepper
  8. 1 Bay leaf (key ingredient)
  9. 100 ml Coconut milk
  10. 1 Vegetable oil
Instructions to make Filipino Chicken Adobo Simmered in Coconut Milk:
  1. Roughly mince the garlic, and thinly slice the onion.
  2. Heat the oil, garlic, and onion in a pot or frying pan, and sauté until tender, then add the chicken and continue to sauté.
  3. 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.
  4. 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.
  5. Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
  6. Pour the sauce over the rice before serving.
  7. 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.

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