Adobo is a term to define food items in the Philippines where meat or vegetables are stewed in a mixture of vinegar, soy sauce, spices and lots of garlic. Several dishes are cooked in this manner like the Pork Adobo, Chicken Adobo, Adobong Sitaw and Adobong Kangkong to name some. Most of the ingredients and techniques are the same across all of the different adobo variants except for this dish where coconut milk or milk is introduced.
This type adobo is the Bicolano version of the most popular Philippine dish where meats are cooked the adobo way but finished with coconut milk and chillies which is a Bicolano dish staple. When I first heard of this dish I was sceptical as it is hard to imagine mixing the salty and sour flavours with the creamy coconut milk but to my surprise it just works, the flavour combination blends really well and the coconut milk mellows down the saltiness and acidity of this already wonderful dish.
- 1 kg chicken legs and/or thighs
- 1 whole garlic, minced
- 1 cup water
- ¾ cup coconut vinegar or cane vinegar
- ¾ cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
- 1½ cup coconut milk
- 4 pcs bay leaves
- 1 tsp brown sugar
- 2 tbsp whole peppercorns
- birds eye chillies
- In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add chicken and fry until browning occurs.
- Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.
- Drain and reserve the liquid, in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Mix coconut milk and the drained liquid together then pour the mixture in the pan.
- Add chillies (depends on the hotness you want) then simmer for additional 5 minutes. Serve topped with fried garlic you separated on step 1.