I have been fascinated with Chicken Adobo for a LONG time. A few years ago I asked a family friend of mine, Malou Perez-Nievera (Hi Malou Aunty!) how to make this dish. She featured a special adobo recipe just for me on her blog (http://www.skiptomalou.net/2011/09/wrapped.html). How cool is that! I have been following her food adventures for many years and more recently I stumbled upon her Yellow Adobo recipe (https://www.youtube.com/watch?v=McQZ8CxIA6E). It had never occurred to me that adobo could come in many colors. Also this recipe uses coconut milk and turmeric, ingredients that are near and dear to my Indian heart. Therefore I had to try it! My only modification to this dish was to add some zucchini and squash to try to make it a more complete accompaniment with rice or rice alternatives. After cooking this dish I realized that my coconut milk was not as creamy as Malou aunty’s. So I cheated a little by adding some heavy whipping cream to brighten up the dish and make truly yellow adobo. Please give her recipe a shot! It is absolutely delicious.
Ingredients
- 1/4 cup Canola Oil
- 2.5 lbs Chicken
- 3/4 cup Vinegar
- 1/2 cup Soy Sauce
- 2 cups Coconut Milk ( I use a 14 oz can of coconut milk )
- 1 tsp Turmeric
- 4 cloves Garlic, minced
- 3 Bay Leaves, crushed
- 1 Zucchini, 1" pieces
- 1 Squash, 1" pieces
- Splash of Heavy Whipping Cream (optional)
- Cilantro for garnish
- Salt and Pepper
Instructions
- Heat oil on medium heat
- Sear chicken on one side for about 5 mins until brown.
- I recommend using a non-stick pot for searing.
- If all chicken cannot fit in the pot for searing, sear chicken in batches.
- Flip to the other side and sear and brown
- When both side are seared remove chicken from pan and set aside
- Lower heat and add half of the minced garlic, saute
- When garlic is golden brown add vinegar and soy sauce and the rest of the minced garlic
- Tear bay leaves and add to pan
- Add 1/2 tsp salt and 1/2 tsp pepper, mix well
- Add chicken back to the pan and bring sauce back to a low boil
- Put the lid on and simmer for 45 mins, while turning the chicken over every 15 mins. If the sauce looks like it is diminishing towards the end of the cooking time add a little bit of water to replace liquids.
- Add zucchini, squash, coconut milk, and turmeric to the pot, mix well and simmer for another 15 mins till sauce thickens and vegetables are cooked
- Turn off heat and serve with white rice, quinoa, or cauliflower rice.
Tip: If your Adobo does not look bright yellow like Malou’s yellow Adobo I recommend adding a splash of heavy whipping cream. This will make your Adobo like the ray of sunlight that Malou and I are trying to achieve. This is an optional step.
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