Chicken Adobo in Coconut Milk

Adobo is just about the most famous of all Filipino dinners. Adobo can be a speaking spanish phrase this means veteran or perhaps marinated plate. There were numerous deviation with this plate since you can find Filipino dialects. Just how this kind of plate will be grilled, frequently, depends around the geographical place in which they will began. This kind of resembles the particular Korean kimchi which can be rep with the Korean delicacies nevertheless the preparing, components employed, and also way of preparing may differ coming from destination for a spot and also location to be able to location.

In the Visayan location (Negros Occidental state) with the Philippines in which I will be coming from, we all typically utilize plenty of soy gravy to produce hen or perhaps pig adobo. Besides hen and also pig, we all furthermore utilize fish for instance squid to generate this kind of plate. One more popular adobo deviation that individuals have got inside Negros Occidental will be apan-apan (inside the Ilonggo language)or adobong kangkong (inside Tagalog). Kangkong is recognized as swamp spinach inside language. Apan-apan even though will be theoretically not just a common adobo plate as it makes use of shrimp stick or perhaps bagoong as opposed to soy gravy.

The dish that I made today is not a typical Visayan recipe since we do not use a lot of coconut milk in our cooking except for the different rice cake dishes. This dish, chicken adobo sa gata, originated from the Quezon province which is located in the upper portion of the country, the Luzon region. This dish is quite easy to make and can either be made spicy or not depending on your preference. The version that I made is a non-spicy variation. To make the dish spicy, you can just add Thai chillies. This dish is delicious with steamed rice.

Ingredients:

2 lbs chicken ( I used a combination of wings and boneless, skinless breast)

1 can coconut milk

1/2 cup white vinegar (you can use less if you prefer it less tangy)

1 medium shallot, finely chopped

3 cloves garlic, finely chopped

1 thumb sized ginger, peeled and sliced thinly

oil for browning

1/4 tsp whole pepper corn

sea salt and freshly ground pepper to taste

3 pieces of bay leaves

1. Slice chicken into bite size pieces.

2. Season with salt and pepper according to taste. Set aside.

3. Heat sauce pan over medium heat and add oil.

4. When oil is hot, add ginger, shallot, and garlic and saute until fragrant and translucent. Add chicken pieces and brown all sides.

5. Let all of the natural juices to evaporate before adding vinegar.

6. Let vinegar boil first before stirring to mix.

7. Add coconut milk, bay leaves, and pepper corn.  Lower the heat to medium low and let it simmer until chicken is tender.  Don't forget to stir occasionally to prevent the bottom from burning.

8. Let the sauce reduce and thicken before removing from heat.

9. Transfer to a serving dish and serve with steamed rice.