Adobo inspiriertes Hühnerfleisch mit Kokosnuss Milch

Pane-bistecca

I love the taste of Adobo, slightly sour, with a very special taste. I asked myself, how would it taste with the addition of coconut milk… and so this recipe was created.

The whole house smelled wonderful and as my hubby came home, he said, it smells like in the Philippines, that’s how it should smell! Yes, and it tasted exactly how it smelled!

I have served it with rice noodles, not with rice and they were perfect! And my dear daughter, it is gluten-free! (I know you will love it!)

Prep time

10 min

Rest time

overnight

Cooking time

1 h 25 min

Portions

Total time

1 h 35 min

Ingredients

1 whole Chicken, cut into pieces (or deboned pieces of Chicken, but not chicken breast)
2 Carrots, diced
1 Onion, chopped
2 Potatoes, diced
100 ml Rice Wine Vinegar (or Sugar Cane Vinegar if possible)
50 ml Gluten-free Soy Sauce
120 ml Kokosnuss Milch
1 tsp black Pepper
10 whole Garlic cloves, crushed
2 red Chilis, chopped
2 Bay Leaves
some more Coconut Milk
Sunflower Oil

Instructions

Step 1

Mix the vinegar with the coconut milk and soy sauce, add the crushed garlic cloves, chopped chili, pepper, and bay leaves. Mix well and marinate the chicken pieces in it overnight.

Step 2

The next day, heat some oil in a wok and fry the chicken pieces skin-side down with the onions. Then turn the meat pieces over and pour in the rest of the marinade.

Step 3

Add the chopped carrots and potatoes and top up with coconut milk if necessary so that the meat pieces are covered with liquid. Cover and simmer for 40-60 minutes, depending on the size of the meat pieces and whether there are any bones. Season to taste if necessary. At the end, I reduced the sauce for 10 minutes without the lid.

Step 4

Meanwhile, soak the rice noodles in boiling water for 3-5 minutes and drain. Serve the meat with the rice noodles!

Notes

Adobo Recipes

Adobo inspiriertes Hühnerfleisch mit Kokosnuss Milch