Chicken Adobado or Adobadong Manok, traditionally known for its rich and robust flavor, takes on a new depth when combined with the creamy texture of coconut milk. Mel’s interpretation of Chicken Adobado showcases how versatile Filipino cuisine can be. While the typical Adobado is already a crowd-pleaser, the infusion of coconut milk brings an added layer of richness, transforming the dish into a more creamy and luscious delight. This Chicken in coconut milk and vinegar combination is a testament to the creative fusion of traditional and contemporary flavors in Filipino gastronomy.

The beauty of Chicken Adobado of Adobadong Manok lies in its ability to absorb and meld with diverse ingredients. When you introduce Chicken in coconut milk and vinegar into the mix, the result is an explosion of flavors that captivates the palate. The tanginess of the vinegar, paired with the creamy sweetness of coconut milk, creates a symphony of tastes that perfectly complement the tender chicken pieces. This pairing not only elevates the taste but also enhances the overall dining experience, offering a unique blend of the familiar with a touch of the exotic.

Mel’s rendition of Chicken Adobado, with its emphasis on Chicken in coconut milk and vinegar, is perfect for those looking for a refreshing twist on a classic dish. It’s ideal for family dinners, gatherings, or even just a simple weekday meal. The creamy consistency, combined with the deep, tangy flavor of vinegar, ensures that each bite is packed with a burst of flavors, making you yearn for the next. For anyone wanting to explore the depth and diversity of Filipino cuisine, Mel’s Chicken Adobado or Adobadong Manok version is a must-try, as it embodies the essence of tradition combined with innovation.

Ingredients: 4-6 servings

2 lbs. chicken cut in medium cubes
1 can(12 0z) coconut milk
3 cloves garlic, chopped
1 small union sliced in small pieces
2 thumb size crushed ginger
1/2 tbsp. salt
1/2 tbsp. ground pepper
5 tbsp. vinegar
2 tsp diluted cornstarch

Cooking Procedure:

  1. Clean chicken and cut them into medium sized cubes. Place chicken on a pot, then add garlic, ginger, onions and 5 tbsp. vinegar. Mix ingredients thoroughly.
  2. Gently sauté all ingredients, leave it to simmer for 10-15 minutes, then apply coconut milk to the mix. Drop the 2 pieces of chili peppers and let it simmer for another 15-25 minutes. Stir ingredients occasionally.
  3. When chicken is cooked and coconut milk is thickened, turn off heat, transfer Adobadong Manok on a serving bowl. Serve hot with steamed rice.

Tip: Recipe is exactly similar to Cocosmilk Tuna or Adobadong Turingan.