Adobong Manok sa Gata, Chicken Adobo in Coconut Milk

Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk. For most Pinoy who have the basic experience in the kitchen would not need any recipe for cooking the adobo. Every individual have his or her own way of preparing the dish. Moreover, most of the time it also depends on what are the available ingredients in the kitchen at that moment.

Chicken Adobo in Coconut Milk

There are no exact measurements of ingredients as well. Quantities are most of the time adjusted as the dish is being cook along the way or perhaps if it was not done correctly the first time, it could be adjusted or rectified the next time. Adobo is so common is most Pinoy’s home that the dish has evolved to different versions and addition of other ingredients. These may be versions with lots of soy sauce or chunks of pineapple or perhaps cooked with lemongrass or for my recipe today adobo with coconut milk.

Its straightforward nothing special, it is your basic adobo with the addition on coconut milk and extra chilies. Here is how I cooked it.

Ingredients:
Adobong Manok sa Gata - Coconut Milk Powder

1 kilo chicken, cut into serving pieces, bones intact
1 1/2 cup coconut milk powder
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
2-3 pcs. chilli
3 bay leaf
salt

Cooking procedure:

Adobong Manok sa Gata - Cooking Procedure

Put chicken in a sauce pan, pour in 2-2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf, season with salt to taste bring to a boil and simmer at medium heat for 10-15 minutes add more water if required. Add in chilli and coconut milk powder diluted in 1 cup water, stirring occasionally, continue to simmer for 5-10 minutes or until the liquid has reduce to half and has thicken. Serve with a lot of rice.

One Pot Classic Chicken Adobo with Atsuete

Comments

  1. ChowhoundSeptember 14, 2009 at 1:33 AM

    This is what I call comfort food and it is an absolute favourite. My mom makes this for me when I come for a visit during school breaks and makes it as a parting dinner when it is time to go back to the school dorm. In Manila, I have never seen this in any other family tables other than my own. My family hails from both Quezon and Bicol and over there chilies and coconut milk rule. Here's our family recipe http://sourbittersaltysweet.blogspot.com/2008/11/adobong-manok-sa-gata.html.

    ReplyDelete
  2. ut-manSeptember 15, 2009 at 10:30 AM

    Hi Chowhound,
    Thanks for sharing your family recipe, This dish is one of my family's fave as well..

    ReplyDelete
  3. AnonymousJuly 16, 2011 at 10:46 PM

    it looks delicious,,but is it fine if i add potatoes?if it is, how many pieces?thank you for the recipe..

    ReplyDelete
  4. AnonymousNovember 19, 2012 at 2:51 PM

    The thick sauce looks delish!

    ReplyDelete

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