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.
|2 clove||Garlic, crushed|
|0.25 tbsp||Ground white pepper|
|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|
1Combine 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
1In a big pan, fry the chicken in Jolly Heart Mate Canola Oil until slightly brown. Reserve the marinade.
2Pour the Jolly Coconut Cream and marinade in the pan. Simmer for about 20 minutes, until sauce becomes thick. Remove the excess oil.
3Add 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.
4Transfer to a serving bowl and serve with freshly-cooked rice and patis.