WATCH: How to Make Adobo sa Gata

Give the classic adobo an indulgent twist!

 

Add coconut milk to make the classic Filipino adobo a rich and creamier dish. 

 

1 tablespoon cooking oil
5 garlic cloves, peeled and minced
1 bay leaf
1/4 teaspoon whole peppercorns
1/2 kilogram chicken leg quarters
1/8 cup soy sauce
1/4 cup white vinegar
1/2 cup water
1/2 cup coconut milk
1/2 cup water (as needed)
1-2 finger chilies (optional)
 
 
1 Heat the cooking oil over in a saucepan over medium heat. Sauté garlic, bay leaf, and whole peppercorns for 3-4 minutes.
 
2 Add chicken leg quiarters and cook until slightly brown, about 10 minutes.
 
3 Add soy sauce, white vinegar, and water; simmer for 15 minutes or until vinegar’s acidity is cooked off.
 
4 Add coconut milk. If needed, add more water. Cook until meat is tender.
 
5 Add finger chilis (siling pangsigang) if desired. Season to taste.
 
 
 
 
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