"I love the taste of Adobo, slightly sour, with a very special taste. I asked myself, how would it taste with the addition of coconut milk… and so this recipe was created."
Adobo inspired Chicken in Coconut Milk
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- Recipe Card
Prep time 10mins
Cook time 1hr 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 Chicken cut into pieces
- 2 diced Carrots
- 1 chopped Onion
- 2 diced Potatoes
- 100 ml Cane Sugar Vinegar
- 50 ml Gluten-free Soy Sauce
- 120 ml Coconut Milk
- 1 tsp Black Pepper
- 10 crushed Garlic cloves
- 2 chopped Red Chili
- 2 Bay Leaves
- Sunflower Oil
Method
Step 1
Mix the vinegar, coconut milk and soy sauce together, add the crushed garlic, chopped chili, pepper and bay leaves. Mix well and add the chicken pieces. Let marinate over night in the fridge.
Step 2
The next day heat some oil in a wok and add the chicken pieces skin down with the onion and fry. Turn the chicken pieces over and add the rest of the marinade.
Step 3
Add the carrots and potatoes and you might need to add a bit more coconut milk to cover the meat pieces. Cover the pan and let simmer for (depending on the size of the meat pieces and if they have bones) 40-60 minutes. Taste and season.
Step 4
I have taken the lid off and let the sauce reduce for 10 minutes. Meanwhile soak the rice noodles in boiled water for 3-5 minutes, then drain. Serve them together!