Philippine Chicken Adobo with Coconut Milk

Preparation and Ingredients

This dish, a variation of the classic Filipino adobo, features chicken braised in a savory sauce enriched with coconut milk. Key ingredients include chicken (typically bone-in pieces), soy sauce, vinegar, garlic, peppercorns, bay leaves, and coconut milk. Variations may include sugar, onions, and chilies for added flavor complexity. The choice of chicken parts influences cooking time; smaller pieces cook faster than larger ones.

Cooking Process

Initial Browning/Sautéing

The chicken pieces are typically browned in oil over medium heat before simmering. This step enhances the flavor and texture of the chicken.

Simmering in the Sauce

After browning, the chicken is simmered in a mixture of soy sauce, vinegar, garlic, peppercorns, and bay leaves. The addition of coconut milk near the end of the cooking process lends its characteristic richness and creaminess. The cooking liquid reduces, creating a thicker, more flavorful sauce that coats the chicken.

Simmer Time and Consistency

The simmering time varies depending on the chicken pieces and desired tenderness. Longer simmering times yield more tender chicken but also a more reduced sauce. The sauce's consistency can be adjusted by simmering longer or adding a small amount of water or coconut milk.

Serving and Variations

This dish is typically served hot with steamed rice. Variations exist, including the addition of potatoes or other vegetables. The level of spiciness can be adjusted through the addition of chilies or chili flakes. Some recipes include sugar to balance the acidity of the vinegar.

Nutritional Information

Nutritional content varies based on specific ingredients and portion size. However, this dish is generally a good source of protein (from chicken) and offers various vitamins and minerals found in the vegetables and coconut milk. The sodium content is notably high due to the soy sauce.