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Add a photoThis version of the all time Filipino favorite dish 'adobo' has a twist by adding coconut milk. It still has the delectable taste of adobo with the tangy coco milk thickness. My kid love this too.
Ingredientes
- 2kg chicken legs
- 180ml distilled cider vinegar
- 175ml water
- 1 teaspoon caster sugar
- 4 tablespoons soy sauce
- 2 bay leaves
- 1 teaspoon whole black peppercorns, crushed
- 1 onion, chopped
- 2 cloves garlic, crushed
- salt to taste
- 1 (400g) tin coconut milk
Direcciones
- Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion and garlic in a large pot;
- Mix well and bring the mixture to the boil for 2 minutes.
- Add half of the coconut milk into the simmering dish -do not stir, let it boil.
- Once it boils, stir a bit to let the meat and coco milk mix together. Reduce heat to medium-low and cook at a simmer for 20 minutes.
- Remove the chicken to a large serving platter and set aside. Increase the heat to medium and cook until the liquid reduces by about one-quarter, almost about 10 minutes.
- Season with salt and pepper;
- Pour in the remaining coconut milk into the mixture. Cover and cook until the coconut milk appears oily, for another 10 minutes.
- Turn off the heat once it becomes thicker and oily.
- Pour the mixture over the chicken.
- Top with chili garnish (optional) and serve.
