Often considered as the national dish of the Philippines, adobong manok has become staple in the homes of Filipinos. It’s a certified classic, with its timeless taste and proven method of cooking produces a savory meal. For this recipe, we’re adding coconut milk in the mix, giving this classic another version that you’ll still love.
Adobong Manok sa Gata
Makes 5-6 servings
1 kilo Chicken, cut into serving pieces
- Salt and pepper, to taste
- Cooking oil, as needed
3 cloves Garlic, minced
5 pcs Whole black peppercorns
½ cup Vinegar
3 Tbsps Soy sauce
½ can Coconut milk
3 pcs Pandan leaves
1 pc Green finger chili
- Spring onions as garnish
- Season chicken pieces with salt and pepper.
- In a saucepot, heat cooking oil and sauté garlic. Add chicken pieces and cook till slightly golden brown. Add whole black peppercorns.
- Pour in vinegar and let cook for a few minutes. Do not stir. Add soy sauce. Boil and simmer. Remove chicken pieces and set aside.
- Slowly add coconut milk to the simmering sauce and bring to a light boil. Add pandan leaves. Put the chicken back into the pot. Simmer and let all flavors combine.
- Add the green chili. Garnish with some spring onions. Serve hot.
Recipe by Chef Rosebud Benitez
These dishes will make your heart swell with Pinoy pride