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…

This Coconut Milk Chicken Adobo is creamy, tangy, and bursting with flavours! Perfect for any occasion, serve this dish with rice and vegetables to create the perfect family meal. And also if you like it spicy you can add chili flakes or jalapeños for some extra kick.

This adaptation of chicken adobo is my favorite way to cook this iconic dish. Adodo sa Gata, or Chicken Adobo with Coconut milk, is a dish worth making. It is creamy, delicious and super easy to make. Just add coconut milk when during cooking.

Adobo is probably the quintessential Filipino dish. This dish, which is a stew of a protein in vinegar, garlic, black pepper, and soy sauce, can be found in practically every Filipino household. There are endless variations...more soy sauce, no soy sauce, dry, saucy, twice fried, chicken, pork, chicken and pork, etc., etc. I posted a favorite recipe a few weeks back, but today I decided to try something new. Adobo sa gata is a dish popular in Marinduque, an island province in the…

Wine-friendly Coconut Chicken Adobo inspired by sommelier June Rodil stays tender and juicy while braising in coconut milk and soy sauce.

This family favorite chicken adobo recipe is to die for! No marinating required, this tender chicken is tangy, savory, and sweet and has just the perfect balance of flavors. There is a reason why this dish is arguably the most popular Filipino dish out there. Some might even say it is the national dish of the Philippines.

Coconut chicken adobo is the most beloved Filipino dish where chicken is slowly simmered in a rich mixture of soy sauce, coconut milk, vinegar, and other aromatics. Traditionally eaten with a bed of rice, this is both a delicious and easy weeknight meal.

New York Times Chicken Adobo with Coconut Milk #chickenadobo #adobo #chickenadobowithcoconutmilk #filipinorecipes #filipinofood #healthyfilipino

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…

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles…