Something New, Something Old

11 months ago

Give your classic adobo a creamier upgrade using coconut milk.


Makes 4-5 servings

2 cloves Garlic, crushed

¼ tsp Ground white pepper

½ cup Vinegar

1 Bay leaf

350 g Chicken, adobo cut

1 Tbsp Jolly Heart Mate Canola Oil

1 (400ml) can Jolly Coconut Cream

1 Finger chili (siling pansigang)

Salt and/or fish sauce (patis), to taste

Chopped spring onions, for garnish

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

In a big pan, fry the chicken in Jolly Heart Mate Canola Oil until slightly brown. Reserve the marinade.

Pour the Jolly Coconut Cream and marinade in the pan. Simmer for about 20 minutes, until sauce becomes thick. Remove the excess oil.

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.

Transfer to a serving bowl and serve with freshly-cooked rice and patis.  

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