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Thursday, April 21, 2016

Chicken adobo with coco cream

How to make Chicken adobo with coco cream Recipe - To add a deep-toasted coconut flavor to this dish, let the coconut cream simmer until it curdles. Some provinces enhance this dish by adding young alagaw leaves, young mango leaves, bamboo shoots or fresh turmeric. By Gene Gonzales

1 tbsp. garlic
2 tbsp. oil
700 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked pepper
1/4 cup patis
1 1/8 pack instant coconut cream dissolved
in 1 cup water
4 finger chilies
1/4 tsp. salt

1. Sauté garlic in oil until slighty brown. Add chicken while stir-frying.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add patis and continue simmering over low heat until chicken is tender. Add coconut cream and finger chilies. Simmer.
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