Chicken Adobo In Coconut Milk Recipe

Name: Chicken Adobo In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound free-range chicken cut in 8 portions; 2 inches lemongrass stalks of, trimmed, pounded and tied a neat bundle; 1 piece ginger peeled and julienned; 1 red onion medium, chopped; 2 garlic cloves minced; 3 kalamansi or kaffir lime leaves; 1/4 white vinegar; salt; freshly ground black pepper; 900 milliliters coconut milk thick; 2 chillies lady finger; 1 pound green papaya peeled, seeded, properly cleaned and sliced to bite-sized pieces, proper cleaning of unrip

Servings: persons

1 pound free-range chicken cut in 8 portions
2 inches lemongrass stalks of, trimmed, pounded and tied a neat bundle
1 piece ginger peeled and julienned
1 red onion medium, chopped
2 garlic cloves minced
3 kalamansi or kaffir lime leaves
1/4 white vinegar
salt
freshly ground black pepper
900 milliliters coconut milk thick
2 chillies lady finger
1 pound green papaya peeled, seeded, properly cleaned and sliced to bite-sized pieces, proper cleaning of unrip

1
In a large pot, saute ginger, garlic and lemongrass in oil for about 5 minutes.
2
Add the chicken pieces, season with salt, vinegar, kalamansi or kaffir lime leaves and a generous pinch of freshly cracked black pepper. Cover and cook for 15 minutes or until all the liquid has evaporated and the chicken pieces are browned.
3
Add 600 ml of coconut milk. Stir constantly to avoid curdling. Cover and cook in low heat for 30 to 40 minutes. Check occasionally to make sure there is enough liquid to soften the chicken. Let half of the liquid evaporate then add the green papaya and lady finger chillies.
4
When the papaya is half-cooked, add the remaining 300 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20 minutes or until half of the liquid has evaporated and the chicken pieces are falling off the bones.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound free-range chicken cut in 8 portions, 2 inches lemongrass stalks of, trimmed, pounded and tied a neat bundle, 1 piece ginger peeled and julienned, 1 red onion medium, chopped, and more.

Yes, Chicken Adobo In Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Adobo In Coconut Milk

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