Chicken Adobo with Coconut Sauce (Adobong Manok) Recipe

From Dorothy McNett's Recipe Book.

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Chicken Adobo with Coconut Sauce (Adobong Manok)

From Dorothy McNett's recipes at Cook up some great Jasmine rice to have for serving this fabulous chicken. Annatto seeds are popular in Filipino recipes for color, and if you do not have any you can use a pinch of paprika and a pinch of tumeric instead.

2 chicken thighs, bone in
2 chicken breasts
3 cloves garlic, chopped
1/2 cup white vinegar
1 cup water
1 bay leaf
1/4 teaspoon annatto seeds
1 teaspoon sea salt
1/2 teaspoon whole peppercorns
2 tablespoons soy sauce
oil for frying
1/2 cup thick coconut milk
cooked Jasmine rice for serving

Remove the skin from the chicken pieces, if desired. Cut the chicken breasts into smaller pieces, but keeping the bone intact. In saucepan or stock pot, place the chicken pieces, garlic, vinegar, water, bay leaf, annatto seeds, salt, pepper and soy sauce. Bring to boil, reduce heat and simmer gently about 20 - 30 minutes, loosely covered. The chicken will be tender but not falling off of the bones. Remove chicken pieces to a plate, and bring the liquid to a boil for a couple of minutes to reduce to about 1 cup or so. Remove the bay leaf. (or strain the mixture to remove the other solids if you desire). Set aside. Heat a skillet over high heat, adding just enough oil to cover the bottom of the pan. Add chicken pieces and brown gently on all sides, removing to a platter as they are browned. Add the coconut milk to the sauce and pour over the chicken. Serve with the cooked rice.

Recipe created 2013-05-12.

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