Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filipino chicken adobo simmered in coconut milk. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Filipino Chicken Adobo Simmered in Coconut Milk is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Filipino Chicken Adobo Simmered in Coconut Milk is something that I have loved my whole life. They’re fine and they look wonderful.

Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. I love the way the coconut milk cuts some of the typical adobo acidity without removing it completely - just a tasty, tasty dish. I used four boneless, skinless chicken breasts, and The chicken did turn out great, and I love the coconut milk sauce.

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

The ingredients needed to make Filipino Chicken Adobo Simmered in Coconut Milk:

1. Make ready 500 grams Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
2. Prepare 1/4 of a small onion Onion
3. Make ready 2 clove Garlic
4. Get 2 tbsp ＊ Soy sauce
5. Prepare 1/2 tbsp ＊ Vinegar
6. Prepare 1/2 tbsp ＊ Sugar
7. Take 1 dash ＊ Black pepper
8. Prepare 1 Bay leaf (key ingredient)
9. Prepare 100 ml Coconut milk
10. Get 1 Vegetable oil

Pour coconut milk and add the chili pepper. Cook for another few more minutes to thicken the sauce. Adobo is a famous Filipino cuisine that uses vinegar and soy sauce in cooking. Most of us Filipinos or Pinoys, love tangy and garlicky flavors.

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.

The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Scrape browned bits at the bottom of skillet and simmer uncovered until liquid has thickened and reduce in half. When chicken is almost done, add the papaya, vinegar, salt. Stir the coconut milk thoroughly before measuring it. Next, simmer in coconut milk to cook the chicken through.

So that is going to wrap it up for this exceptional food filipino chicken adobo simmered in coconut milk recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!