How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking
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Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared her 10 essential …
Just saw Chef Dimayuga at the Tamron show today and I like this chicken coconut adobo recipe. Definitely I'm gonna try this.
I'm watching the Tamron Hall show she she's on with this recipe. I've made adobo chicken several times but never with coconut milk definitely going to try this. I'm not Filipino but had an ex that is I love the food and learned to cook some dishes myself. Adobo chicken is one of my favorites.
Not Tita Baby's recipe!
Relatable tho ๐คฃ
https://youtu.be/N9j36QhKTFQ
Rice blend and 15 clove of garlic. I just learn something new! Must try!
"Most Filipino dishes are meant to be eaten with rice."
Dude…. I eat spaghetti with rice. ALL FILIPINO DISHES NEED RICE. TONS OF RICE.
made this last night and was blown away, so good! i was looking for something new to use my coconut milk in and this absolutely hit the spot. will be cooking again
No one really says this but I'm so glad the click like if you agree people are gone now…
Click here if you agree
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This video is unbearable. The woman couldn't care less about teaching how to make adobo, but does seem rather obsessed with coming off as cool & hip. What a waste of time.
Made this on the weekend and it's amazing! Didn't have coconut vinegar so used apple cider vinegar instead, still worked out perfectly.
Wait…did she try the broth while the chicken was still super raw?
cooking in a white shirt? 10 stars!
I was expecting a Filipino fresh off the boat to teach me. Lol come hawaii you'll get the real authentic experience thick accent and all
that hair on the arm pit though
Wow, how shallow can you be to be cooking and showing of your damn diamonds. Nobody cooks at home doing that. It's so Filipino to be nouvo riche. Please girl get off your high horse. Less is more. You disgust me.
I love her
Use pork ribs… thank me later….
Wow, my culture being represented in a yttt mainstream publication (???!!) love to see it
GARLIC IS VERS.
Wow never had adobo with coconut milk before. So is this ginataang adobo haha
I like this chef. I like the dish and her sense of style. Stunning.
I like this chef. I like the dish and her sense of style. Stunning.
NOPE…๐
Can you give the whole recipe list at once and then explain? I love chicken adobo but i need the ingredients so i can buy them.
This is your own version.There are different versions of Filipino adobo.
"Taste like my childhood." ~ Ok…making this tonight to remind my wife of her childhood, too. ๐
Wow, this lady talks too much.
Super Sarap! ๐
You put a spoon that was touching raw chicken in your mouth. The chicken wasnโt marinated at all. Oh my
praise the Lord Jesus Christ
Very interesting recipe. While I get frustrated by a recipe not giving full ingredient details in a video (ostensibly to sell NYT cooking subscription), this recipe was simple enough to soldier on after eye balling measurements. I have to say I was surprised by how good the results were. They were not perfect. I made the mistake of salting my chicken before browning as one would in a western recipe, not thinking how much salty soy sauce shall be added later. After the long braise the sauce reduced and became a little salty. I had to balance it by adding some brown sugar. Despite that mistake the recipe turned out very well. This is an example of โgeniusโ recipe that has so few ingredients and yet yields fantastic results. Highly recommended!
Does anyone know if the bay leaves have to be fresh?
ginataang adobo ๐