Chicken Adobo with Coconut Milk (Adobong Manok sa Gata)
This popular Filipino dish is an easy recipe that you can make any day of the week. Enjoy the rich taste of chicken braised in fragrant spices and creamy coconut milk.
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Servings: 4
Ingredients
Adobo with coconut milk
- 2.5 lbs chicken thigh or leg with skin
- ½ onion diced
- 5 cloves garlic sliced
- 1 cup soy sauce
- 1 cup white cane vinegar
- 1 cup coconut milk
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 cup mushrooms beach or shiitake
Toppings
- green onions
- parsley
- fried garlic
Instructions
- In a mixing bowl, combine onion, garlic, soy sauce, vinegar, coconut milk, peppercorns, and bay leaves. Stir well.
- Heat a pan to med-high. Prep the pan with cooking oil, then add the chicken (skin-side down) and cook 5 min or until the skin is golden brown. Don't worry about cooking the chicken completely.
- Transfer the chicken to a large pot or dutch oven. Add the sauce to the large pot. Bring to a boil then adjust the heat to boil at a low simmer.
- Cover the pot and let it simmer for at least 1 hour. Add mushrooms for the last 15 minutes.
- Top with green onions, parsley, and fried garlic. Serve fresh with rice. Pour some of the adobo sauce on top of the rice.
Notes
- Simmer on low for at least one hour. Although not required, the longer you simmer, the thicker and richer the sauce will be.
- To lower the fat content for a slightly healthier dish, remove half of the chicken skins before cooking.
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