Adobong Manok sa Gata
Classic Filipino chicken adobo stewed in coconut milk. This rich and creamy adobo version is perfect to have with warm rice.
Servings: 4 people
- 1 ½ lbs chicken cut into serving pieces
- 2 cups coconut milk
- 1 piece Knorr Chicken Cube
- ½ cup white vinegar
- ¼ cup soy sauce
- 6 cloves garlic
- 5 pieces bay leaves dried
- 2 teaspoons whole peppercorn
- 3 tablespoons cooking oil
Heat oil in a pan.
Crush the garlic, and then saute until it starts to brown.
Fry the chicken for 1 to 1 ½ minutes per side.
Pour soy sauce and vinegar. Cover the pan. Let boil. Flip the chicken pieces afterwards. Continue cooking for 5 minutes.
Add whole peppercorn and bay leaves. Pour coconut milk. Stir and then let the mixture boil.
Add Knorr Chicken Cube. Stir and cover the pan. Adjust heat to low. Cook for 20 minutes.
Remove the cover and continue to cook until sauce reduces to desired amount.
Serve with warm rice. Share and enjoy!
Calories: 714kcal | Carbohydrates: 8g | Protein: 36g | Fat: 61g | Saturated Fat: 30g | Cholesterol: 128mg | Sodium: 1185mg | Potassium: 648mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 6mg