Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)
Try this Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 3 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 cup coconut cream
- 1 tsp coarsely ground black pepper
- 1/2 cup datu puti vinegar
- 1 cup datu puti soy sauce
- 1 kg chicken legs (i used thigh parts)
- 1 pc red bell pepper cut into strips
- 2-3 finger chillies
- Carbohydrate 20.0737925263306 g
- Cholesterol 0 mg
- Fat 113.998343142704 g
- Fiber 6.01135925064081 g
- Protein 9.47152340796923 g
- Saturated Fat 76.0930235105295 g
- Serving Size 1 1 recipe (1281g)
- Sodium 11.9395264049492 mg
- Sugar 14.0624332756898 g
- Trans Fat 5.3637997677863 g
- Calories 1081 calories
Combine Datu Puti Vinegar, Datu Puti Soy Sauce and ground pepper. Pour over chicken, mixing well to let the flavor seep in.Heat oil in a large saucepan and saute garlic until light golden. Remove garlic. Drain chicken and set aside marinade. Quick-fry chicken pieces until skin is golden. Add reserved marinade and garlic. Let simmer over low heat until tender.Add coconut cream, bell pepper, and finger chillies. Cook until sauce thickens and oil starts to separate. Serve hot with rice.
