Chicken Adobo sa Gata
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Any dish combined with coconut makes a sumptuously creamy twist to your meal. Give your classic adobo a mouthwatering twist by trying this two thumbs-upper Chicken Adobo sa Gata.
- 500 gms Magnolia Chicken Adobo Cut
- 3 tbsp Magnolia Nutri-Oil
- 1 tbsp garlic, minced
- 1 pc onion, chopped
- 1/2 cup Purefoods Supremo Vinegar
- 2 tsp salt
- 1 tsp whole peppercorns
- 1 cup coconut cream (gata - unang piga)
- 1 pc finger pepper
Heat oil in the pan. Sauté minced onion and garlic.
Add chicken adobo cuts and cook until slightly brown. 3. While cooking, add vinegar, salt, and whole black peppercorns. Cook over moderate heat until liquid is reduced to half of its original amount. REMINDER: Do not stir until mixture boils.
Add coconut cream and finger pepper. Let it simmer for 10 minutes over low heat to allow the sauce to slightly thicken.
Adjust seasoning if necessary.
- Serving good for four persons.
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