Adobo, the considered national dish of the Philippines, is simply irresistible. The dish was invented to prolong the shelf life of the meat but later on, our tastebuds can’t help but crave that explosive but unexplainable flavor.
Coconut milk, on the other hand, is one ingredient that is readily available in the Philippines. Just go to your nearest market and you won’t fail to get the freshest and freshly-squeezed coconut milk.
Combining adobo and coconut milk is satisfyingly innovative. So, here I am — showing how to make this. Here is the ginataang chicken adobo recipe:
- 1 kilo chicken – cleaned and chopped
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup water
- 1 cup coconut milk
- 2 tablespoons brown sugar
- 1 laurel leaf
- 1 medium red onion – chopped
- 4 cloves garlic – finely minced
- About a thumb of ginger – crushed
- 1 medium siling panigang
- Salt and pepper to taste
- Season the chicken with salt and pepper. Let it rest for a few minutes.
- Put the chicken, vinegar, soy sauce, and water in a pan. Then, bring to a boil.
- Add the ginger, garlic, onion, laurel leaf, and sugar. Put the lid and bring it to a boil until the sauce thickens.
- Add coconut milk. Bring to a boil until the sauce thickens. Don’t mix.
- Turn the stove to super low and then add the siling panigang. Bring the lid back and let it simmer for a few minutes.
- Remove from the fire and let it rest.
- Serve and enjoy.
- Cleaning the chicken properly is essential is paramount to a good dish. You can do this by removing the colorless slime in between the skin and flesh. You should do this one by one under a running faucet.
- Don’t mix after adding the coconut milk. Otherwise, the chicken might disintegrate. Just let coconut milk sip through the meat.
- This ginataang chicken adobo is best served and eaten immediately and with steaming hot rice.