Tender chicken slow-cooked in creamy coconut milk 🥥🍗 This Filipino-style Chicken Adobo is rich, tangy, and deeply satisfying — one bite and you’re hooked! #happycookingtoyou #foodfusion #araywahh #everydaymeals #Chicken
Serves: 5-6
Recipe in English
Ingredients:
-Cooking oil 3-4 tbs
-Chicken with skin 750g
-Kali mirch (Black peppercorns) 5-6
-Tez patta (Bay leaves) 2-3
-Pyaz (Onion) sliced 1 medium
-Lehsan (Garlic) finely chopped 1 tbs
-Soy sauce ¼ Cup
-Water 3-4 tbs
-Brown sugar powder 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Water 1 Cup
-Coconut Milk 1 Cup
-Thai red chilli (Diagonal cut) 2
-Hara dhania (Fresh coriander) chopped as required
Direction:
-In a flat-bottomed wok, add cooking oil and heat it.
-Add chicken pieces with skin, sear on high flame from both sides. (2-3 minutes each side).
-Takeout seared chicken on a plate & set aside.
-In the same oil, add black peppercorns, bay leaves, onion, mix well & sauté on medium flame until translucent.
-Add garlic, sauté on medium flame for 30 seconds.
-Add soy sauce, brown sugar powder, black pepper crushed, pink salt, cook on high flame for 1-2 minutes. (Do not mix or stir)
-Add chicken (skin side on upper side), add water, cover & cook on low flame for 12-15 minutes.
-Remove the cover, mix well, turn off the flame, add coconut milk, mix well.
-Turn on the flame, add thai red chilli, fresh coriander, cover & simmer on low flame for 6-7minutes.
-In a serving dish, add boiled rice, garnish with fresh coriander & serve!
