Filipino Cooking: Filipino recipes Adobong Manok Sa Gata Chicken Adobo In Coconut Cream

Filipino Cooking: Filipino recipes Adobong Manok Sa Gata Chicken Adobo In Coconut Cream

This is another Filipino Adobo Recipe: This is Chicken and coconut milk adobo (adobong manok sa gata) This recipe comes from the Bicol region of the islands and is also called “The Coconut Express.” This is a delicious and creamy adobo recipe that I am sure you will just LOVE! The recipe can be found below! Enjoy!

Chicken and coconut milk adobo (adobong manok sa gata)

Ingredients :
6 ounces of coconut vinegar
1 1/2 cans coconut milk/cream
2-3 Ounces of soy sauce
8 + cloves garlic, smashed
1 1/2 piece of peeled and sliced ginger.
1 inch peeled turmeric root or 1 Tsp. Turmeric powder.
3 bay leaves or 3-4 curry leaves.
1-2 Tbsp. fish sauce
1 medium red onion, chopped or slivered
3 red bird’s-eye chillies or nice pinch or crushed red chili flakes.
1 tsp brown sugar or 1-2 Tsp. molasses.
1-2 tsp freshly cracked black pepper
2 stalks lemongrass chopped finely as possible
1 whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve or use boiled potatoes if you want

Marinating time 3 to 24 hours

In a blender or food processor add 1/2 can coconut milk.
Add your ginger, turmeric, garlic, lemon grass, black pepper, red pepper flakes and blend all until smooth.

In a non reactive bowl add your fish sauce, soy sauce, and coconut vinegar and mix together well.

Now take the mixture from the blender/processor and add into the mixture in the non reactive bowl. Mix all ingredients together well.

Now add the rest of your coconut milk and your brown sugar/molasses and mix in well.

Now add your red onions/bay or curry leaves and mix all to coat all the ingredients.

Now nestle your chicken pieces into the mixture and toss to coat well. Minimum time to marinate is 4 hours but I marinate for 24 hours in the fridge covered with plate or plastic.

Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low–medium and cook for 30-60 minutes, or until the chicken is cooked through tender and almost falling off the bone. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium–high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced.
Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice or boiled or even roasted potatoes.