Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)
From Datu Puti Suka’t Toyo and as featured in Food Magazine. I just had to remove the red bell pepper and add bay leaf. Adobo is not adobo without bay leaf.
Ingredients
Scale
- 1/2 cup Datu Puti Vinegar
- 1 cup Datu Puti Soy Sauce
- 1 tsp coarsely ground black pepper
- 1 kg chicken legs (I used thigh parts)
- 3 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 cup coconut cream
- 1 pc red bell pepper, cut into strips
- 2–3 finger chillies
Instructions
- Combine Datu Puti Vinegar, Datu Puti Soy Sauce and ground pepper. Pour over chicken, mixing well to let the flavor seep in.
- Heat oil in a large saucepan and saute garlic until light golden. Remove garlic. Drain chicken and set aside marinade. Quick-fry chicken pieces until skin is golden. Add reserved marinade and garlic. Let simmer over low heat until tender.
- Add coconut cream, bell pepper, and finger chillies. Cook until sauce thickens and oil starts to separate. Serve hot with rice.