Chicken Adobo with Coconut Milk (Adobo sa Gata)

Ingredients and Weight:

• 3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup soy sauce
• 1/2 cup white rice vinegar
• 1/4 cup coconut milk
• 1/4 cup brown sugar
• 6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the chicken, soy sauce, vinegar, coconut milk, brown sugar, garlic, bay leaves, peppercorns, turmeric, and cumin. Mix well to coat the chicken.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Remove the chicken from the refrigerator and bring to room temperature.
4. Heat a large skillet or Dutch oven over medium heat. Add the chicken and its marinade.
5. Simmer for 45-60 minutes, or until the chicken is cooked through and the sauce has thickened.

Nutritional Information:

• Calories: 350 per serving
• Protein: 25 grams per serving
• Carbohydrates: 20 grams per serving
• Fat: 15 grams per serving

Dish Characteristics:

• Savory, tangy, and slightly sweet
• Tender chicken in a rich and creamy coconut milk sauce
• Hints of turmeric and cumin add complexity
• Perfect for serving with rice or vegetables

User Comments:

• "This adobo sa gata is amazing! The coconut milk makes it so creamy and delicious."
• "I love the balance of flavors in this dish. It's not too salty, not too sweet."
• "The chicken is so tender and juicy. I highly recommend this recipe!"

Special Precautions and Tips:

• Use good quality coconut milk for the best flavor.
• Don't overcook the chicken, as it will become tough.
• If you don't have a Dutch oven, a large skillet will work fine.
• Serve with a side of rice or vegetables to soak up the delicious sauce.