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Chicken adobo with milk, green chili and roasted garlic



| On 17, May 2012

I have posted an adobo recipe here where there is coconut milk and served spicy and I called it Spicy Ginataang Adobo. Now, I have also created another twist with my adobo, instead of coconut milk, I used ordinary evaporated milk, added some spicy kicks and lots of roasted garlic.

This dish combines, creamy flavor from the milk, spicy and a little bitter yet aromatic flavor from the roasted garlic.

Here are the ingredients:

  • 1 kilo chicken – chopped
  • 1 piece green chili or siling haba
  • 7 cloves garlic – finely minced
  • 1 medium onion – chopped
  • 5 spoon vinegar
  • 5 spoon soy sauce
  • 1 1/2 cup water
  • 1 spoon sugar
  • 1 teaspoon cooking oil
  • Powdered pepper

Procedure:

  1. 1. To remove lots of oil from the chicken, boil the chicken with the 1/2 cup water until it releases oil. Wait for the water to evaporate. Remove the chicken from the pan and set aside then throw the oil.
  2. 2. Roast the garlic in 1 teaspoon oil. The secret to equally roasted garlic is putting the pan over a very low fire and continuously stirring the garlic. Set aside the garlic.
  3. 3. Put the vinegar, soy sauce, water, milk, sugar, pepper and onion in a pan and boil for 1 minute.
  4. 4. Add the chicken and boil for 10 more minutes.
  5. 5. Add the green chili and let it simmer.
  6. 5. Top the roasted garlic and serve.

Me, I prefer a little dry adobo, so, I just wait until some of the water evaporates (step 4).

 

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

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