Adobo is a popular Filipino dish and the process involves cooking the meat in soy sauce, vinegar, garlic, and black peppercorns. But it has many variations and this recipe is just one of them. This is adobo with a twist as we incorporated coconut cream which makes it creamier and richer in taste.
The original adobo version already tastes delicious, but this creamy version is just as good! Perfect to eat during lunch or dinner, but actually any time of the day is good because you will surely be hooked on the taste of this dish!
Adobo may have different interpretations, but I bet all of them are heavenly!
Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 1
Ingredients:Â
150 grams of Chicken Legs or Thighs
2 cloves Garlic, crushed
1 tsp Black Peppercorns
1 piece Dried Bay Leaf
1 tbsp Coconut Vinegar
2 tsp Low-Sodium Soy Sauce
1.5 cups Chicken Stock
1.5 tbsp Coconut Cream
1 tsp Olive Oil
Procedure:
- Heat olive oil in a braising pan.
2. Add chicken and sear until brown on both sides.
3. Add stock, vinegar, soy sauce, bay leaf, garlic, and black peppercorns. Simmer for 20-25 minutes.
4. Reduce pan juices and stir in coconut cream.
5. Season as needed with salt. Serve when cooked.
Nutritional Information:
Energy – 463 kcal
Protein – 27g (24%)
Fat – 37g (72%)
Carbohydrates – 4.5g (4%)
Fiber – 1g
Watch the video on how to prepare creamy chicken adobo:
