Adobong manok sa gata at bawang
Chicken Adobo in Gata and Bawang is a Filipino dish that combines the classic flavors of adobo with the creamy richness of coconut milk and the aromatic goodness of garlic. Adobo is a popular Filipino cooking method that involves marinating meat in a mixture of vinegar, soy sauce, garlic, and spices before stewing it until tender.
In this variation, chicken is first marinated in a mixture of vinegar, soy sauce, garlic, and seasonings. Then, it is cooked with coconut milk (gata) and additional garlic (bawang), giving it a unique and flavorful twist. The coconut milk adds a creamy and slightly sweet taste to the dish, complementing the savory flavors of the adobo.
Cooking Chicken Adobo in Gata and Bawang is relatively simple. After marinating the chicken, it is simmered with the marinade, coconut milk, and garlic until the chicken becomes tender and infused with the flavors of the sauce. The result is a deliciously rich and comforting dish with a perfect balance of tanginess from the vinegar, saltiness from the soy sauce, creaminess from the coconut milk, and a hint of garlic in every bite.
This dish is often served with steamed rice, allowing you to savor the flavorful sauce as it combines with the rice. The combination of tender chicken, creamy coconut milk, and aromatic garlic makes Chicken Adobo in Gata and Bawang a delightful and satisfying meal that is enjoyed by many Filipinos and food enthusiasts worldwide.
Feel free to experiment with the recipe by adding your favorite vegetables, such as green beans or bell peppers, to enhance the dish's colors and textures.
Enjoy the harmony of flavors that this unique twist on a classic Filipino dish has to offer!
Ingredients:
- 1 kg chicken, cut into serving pieces
- 1 cup coconut milk (gata)
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 6 cloves garlic, minced (bawang)
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 1 tablespoon cooking oil
- Salt, to taste
- Steamed rice, for serving
Instructions:
1. In a large bowl or ziplock bag, combine the chicken, vinegar, soy sauce, minced garlic, peppercorns, and bay leaves. Mix well, ensuring that the chicken is thoroughly coated. Marinate for at least 30 minutes, but it's even better if you can marinate it overnight in the refrigerator.
2. Heat the cooking oil in a large pan or pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later. Fry the chicken pieces until they are browned on all sides. This step helps add depth of flavor to the dish.
3. Once the chicken is browned, pour in the reserved marinade. Bring it to a boil, then reduce the heat to low. Cover the pan or pot and let it simmer gently for about 30 minutes, or until the chicken is cooked through and tender.
4. Pour in the coconut milk (gata) and continue simmering for another 10 minutes. Stir occasionally to ensure that the coconut milk is well incorporated into the sauce.
5. Taste the sauce and season with salt, as needed. Adjust the seasoning according to your preference.
6. Remove from heat and transfer the Chicken Adobo in Gata and Bawang to a serving dish.
7. Serve hot with steamed rice and enjoy!
Remember, cooking times may vary, so make sure to adjust accordingly and check that the chicken is cooked through before serving.
Feel free to garnish with chopped spring onions or sliced chili peppers for an added kick.
Enjoy your delicious Chicken Adobo in Gata and Bawang!
#PinoyAdobo,
#FilipinoAdobo,
#ChickenAdobo,
#AdobongManok,
#ChickenAdoboInGataAndBawang,
#AdobongManokSaGataAtBawang,
#istariray23menu,
#istariray23Recipe,
#istariray23foodphotography
