Adobo is my go to dish whenever I am pressed for time. It is such an easy dish to make and requires few ingredients. I only need meat or vegetables and the rest are ingredients I normally have in my pantry. I have tried different variations of adobo. Growing up, my dad, because of his Chinese heritage, often cooked pork adobo with tofu and oyster sauce while my mom would cooked the traditional pork adobo and white chicken adobo. When I got married, I was able to learn how to make tau yew bah from my mother-in-law. This chicken adobo with coconut milk dish is similar to my mom’s white chicken adobo. However, it is different in the sense that coconut milk is added at the final stage of cooking. The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Enjoy!
- 3 lbs chicken pieces
- ½ cup vinegar
- ½ cup water
- 1 bay leaf
- 3 cloves garlic chopped
- 1 tsp grated ginger
- 2 tsp salt
- ¼ tsp freshly ground black pepper
- 3 tbsp vegetable oil
- ¾ cup coconut milk
In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat.
Reduce heat to medium, cover and simmer for 30 minutes or until chicken pieces are tender. Drain and set sauce aside.
Heat oil in a skillet over medium heat. Add chicken and sauté until brown. Transfer browned chicken to a plate.
Pour off all fat from skillet. Return skillet to the heat, add browned chicken and reserved sauce. Scrape browned bits at the bottom of skillet and simmer uncovered until liquid has thickened and reduce in half.
Add coconut milk and cook stirring for 2 more minutes.
Serve with steamed rice.