Coconut Chicken Adobo

by Jake Albar
Chicken | March 14, 2019

Make Adobo with a twist today! Coconut milk when used, provides a creamy texture for any dish. A fusion of gata (coconut milk) will give your classic adobo a creamier and milkier upgrade.

Ingredients :

5 servings
2 clove Garlic, crushed
0.25 tbsp Ground white pepper
.5 cup Vinegar
1 pc Bay leaf
350 g Chicken, adobo cut
1 can Jolly Coconut Cream
1 tbsp Jolly Heart Mate Canola Oil
1 pc Finger chili (siling pansigang)
Salt and/or fish sauce (patis), to taste
Chopped spring onions, for garnish

Procedures :

for Marinade

  • 1
    Combine the garlic, white pepper, vinegar, and bay lea in a mixing bowl. Marinate the chicken parts for at least 30 minutes.

for Coconut Chicken Adobo

  • 1
    In a big pan, fry the chicken in Jolly Heart Mate Canola Oil until slightly brown. Reserve the marinade.
  • 2
    Pour the Jolly Coconut Cream and marinade in the pan. Simmer for about 20 minutes, until sauce becomes thick. Remove the excess oil.
  • 3
    Add the chili and simmer for another ten minutes. Season with salt and/or fish sauce. Garnish adobo with chopped onions before removing from the heat.
  • 4
    Transfer to a serving bowl and serve with freshly-cooked rice and patis.