Chicken Adobo sa Gata (Chicken Adobo in Coconut Milk)

I have talked about adobo here, here, here, and here. Having tagged this as the Philippine national dish (against Sinigang) in my head, it is only natural that I talk about this more 🙂 Besides, it is featured as the Philippine chicken in the Silver Spoon cookbook. 😛

It is Kuya Dino who had this regularly at their house. We just had the regular adobo instead. So we decided to try cooking this, just so you know, there is variety.

20140405_121512Basically, it is regular adobo. Once the adobo is cooked, you add in some coconut milk to make it creamier, and yummier, and that’s it. The only difference I made here now was using salt instead of soy sauce, like in the white adobo. I found this yummy, but a tad too creamy if you are used to the usual flavors. But not too creamy that it will turn off people, just mom 😛

The chicken is frozen straight from the freezer. So in the pot, I placed the chicken, some water, some vinegar, a handful of salt, whole black peppercorns, and garlic cloves and allowed this to boil and cook for about 45 minutes until tender. Then just put in the coconut milk. In the same way, you can do a double batch of adobo, serve one the usual way, reheat the other half after a week and top with coconut milk 🙂

Chicken Adobo in Coconut Milk Recipe

1 whole chicken, cut into serving pieces
1/2 cup vinegar
1 cup water
2 to 4 tablespoons of rock salt
3 to 5 pieces of bay leaves
a teaspoon of whole black peppercorns
4 garlic cloves, peeled and smashed
1 cup coconut milk

Put everything, excluding the coconut milk, in a pot and allow to boil, then turn down to a slow boil for the next 45 minutes. Once tender, taste, and adjust seasoning  if needed. Add coconut milk, and allow to simmer for a few more minutes. Serve with rice. 🙂


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