Chicken Adobo in Coconut cream is my favorite adobo of all time. This is also called “Adobong manok sa gata” It’s actually a comfort food, a childhood memory. The dish origins come from the Visayas but I read some sources say it is from the Southern Tagalog.
Sadly, I don’t often cook this because two family members don’t really like dishes with coconut milk. This is actually simple to cook. If you don’t have time to prepare coconut milk, just use the ready to mix coconut milk powder at the grocery. Canned coconut cream is now sold at supermarkets .
A variation of this dish is to add mashed ginger. You can also add siling labuyo . These additional ingredients give a more flavorful sauce to it.
1/2 head garlic, minced
1 medium onion, sliced
1 1/2 kilos chicken cut into serving pieces
2 tablespoons cooking oil (I prefer Pure Olive Oil)
2 cups thin coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)
salt and pepper to taste
1 small green papaya (cubed)
1/3 cup vinegar
2 cups thick coconut cream (Check on how to prepare coconut cream or buy 2 packs coconut milk powder)
1. Prepare coconut cream or if you are busy, just buy 2 packs coconut milk powder and follow instructions.
2. In a saucepan, saute garlic, onion and chicken pieces in hot oil.
2. Pour thin coconut cream and simmer for a few minutes.
3. When chicken is almost done, add the papaya, vinegar, salt and pepper.
4. Bring to boil and add the thick cream.
5. Cook 5 more minutes until sauce thickens.