Chicken Adobo With Coconut Milk Recipes

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COCONUT MILK CHICKEN ADOBO

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Categories     dinner, easy, grains and rice, one pot, poultry, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10



Coconut Milk Chicken Adobo image

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.

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)

In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

Provided by Yana Gilbuena

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h40m

Yield 8

Number Of Ingredients 17



Chicken Adobo with Coconut Milk (Adobo sa Gata) image

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.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g

1 ½ cups spiced cane vinegar
1 ½ cups soy sauce
¾ cup brewed coffee
½ cup packed dark brown sugar
2 tablespoons coconut oil
8 chicken leg quarters
1 tablespoon coarsely chopped garlic
⅓ cup minced shallots
¼ cup minced garlic
3 tablespoons whole black peppercorns
6 bay leaves
cheesecloth and kitchen string
½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
½ pound oyster mushrooms, sliced
1 ½ cups coconut cream
2 tablespoons ground turmeric
2 green onions, chopped

CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA)

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).

Provided by Pinaygourmet 345142

Categories     Whole Chicken

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 11



Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata) image

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.

Nutrition Facts : Calories 447.2, Fat 38, SaturatedFat 23.4, Cholesterol 63.8, Sodium 78.6, Carbohydrate 11, Fiber 1.2, Sugar 5.1, Protein 18.4

1 1/2 lbs free-range chicken, cut in 8 portions
2 stalks lemongrass, pounded
2 tablespoons oil
2 tablespoons julienned gingerroot
1 medium red onion, chopped
3 garlic cloves, minced
1/4 cup white vinegar
salt & freshly ground black pepper
800 ml of thick coconut milk (unfortunately light coconut milk doesn't work well with this recipe. You can add more coconut milk i)
1 chili (your choice)
1 lb papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

CHICKEN ADOBO IN COCONUT MILK

This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time.

Provided by Engrossed

Categories     Stew

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 10



Chicken Adobo in Coconut Milk image

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.

Nutrition Facts : Calories 852.2, Fat 49.4, SaturatedFat 23.7, Cholesterol 160.4, Sodium 2199.1, Carbohydrate 54.6, Fiber 0.9, Sugar 46.8, Protein 43.3

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

ONE-PAN CHICKEN ADOBO RECIPE BY TASTY

Here's what you need: chicken, dried bay leaves, soy sauce, vinegar, garlics, water, cooking oil, white sugar, salt, whole peppercorn

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10



One-Pan Chicken Adobo Recipe by Tasty image

Steps:

  • In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
  • Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
  • Pour in the remaining marinade and add water, then bring to a boil.
  • Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
  • Add the vinegar, stir and simmer for 10 more minutes.
  • Add the sugar, salt, and stir. Then remove from heat.
  • Enjoy!

Nutrition Facts : Calories 516 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 71 grams, Sugar 2 grams

2 lb chicken
3 dried bay leaves
5 tablespoons soy sauce
2 tablespoons vinegar
3 garlics, crushed
1 cup water
¼ cup cooking oil
1 tablespoon white sugar
salt, to taste
whole peppercorn

GUINATAAN CHICKEN ADOBO

Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h5m

Yield 6

Number Of Ingredients 11



Guinataan Chicken Adobo image

Steps:

  • Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
  • Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

Nutrition Facts : Calories 656.7 calories, Carbohydrate 7.4 g, Cholesterol 191.5 mg, Fat 43.5 g, Fiber 1.6 g, Protein 57.6 g, SaturatedFat 20.5 g, Sodium 804.8 mg, Sugar 2.5 g

4 ½ pounds chicken leg quarters
¾ cup white vinegar
¾ cup water
1 teaspoon white sugar
¼ cup soy sauce
2 bay leaves
1 teaspoon whole black peppercorns, crushed
1 onion, chopped
2 cloves garlic, crushed
salt to taste
1 (14 ounce) can coconut milk

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