Adobo is the quintessential dish of the Philippines. Unofficially hailed as the nation’s national food, this recipe continues to win the hearts, not just of the Filipinos but foreigners as well. Despite the simple components of this dish, the flavors’ complexity tickles the palates and curiosity of anyone who takes a bite of this dish.
And because of its fame, more than a few Adobo variants are found anywhere in the country. One of which is the recipe that we will be sharing with you in this article. An adobo that will trigger your palate’s curiosity because of how impressive the added ingredient is.
So let’s not prolong this chit-chat, and let’s dive straight ahead and share with you the things you need to know in cooking the Best Adobong Manok sa Buko, which is sure to be a hit for your family.
What is Best Adobong Manok sa Buko
Everybody knows what Adobo is. This unofficial national dish of the Philippines is a simple stew made from any kind of meat you can think of. The sauce is made from a mixture of vinegar, soy sauce, bay leaves, pepper, and garlic, which also serves as a marinade. Each region in the country has their variant of adobo: some prefers to dry out the sauce (adobong tuyo), while others prefer to include the marinade while simmering to use it as the sauce (adobong may sabaw).
And Adobong Manok sa Buko is a creative take on the classic Filipino favorite. Coconut trees naturally dot the Philippines’ landscape, and this tree, dubbed as the tree of life, is beneficial from roots to fruits. Many dishes and delicacies that Filipino cuisine offers include a coconut product, most commonly coconut milk. However, we’ll use coconut meat to add a hint of sweetness and texture to the dish for this adobo variant.
Coconut meat, especially the meat gathered from a young coconut, is naturally sweet and tender to the bite. Often people use the meat as a filling for Buko Pie (coconut custard pie), which is a reasonably popular treat, especially in the provinces. Those are why buko or coconut meat is added to Adobo, for that hint of sweetness, which will highlight the dish’s savory taste.
Historically speaking, Adobo came from the Spanish term, Adobar, which means to marinate. Our ancestors marinade their meat using the vinegar made from coconut sap or palm to prolong their foods’ shelf life in the olden days. This is the method that the Spaniards chanced upon, and hence the term adobo was born. The soy sauce was added to the dish, which gives the dish its signature caramel color.
Ways to Cook Adobong Manok with Coconut Milk
Adobong Manok sa Buko can be cooked in many ways, making it a very versatile dish. And suppose you happen to have the convenience of owning a few modern kitchen cookware. In that case, you’re in luck because we have a list of other cooking methods for this unique adobo variant using the modern cooking appliances that you may have.
The pressure cooker is the cook’s friend who does not have the luxury of time waiting for food to tenderize slowly. This piece of cooking equipment allows to quickly tenderize tough cuts of meat for almost half the time when using regular cooking pots.
This happens because the pressure cooker’s pressure build-up forces the water to go beyond its typical boiling point: this creates an environment inside the pot hot enough to tenderize meats faster. And it also locks in the flavor inside the ingredients since there’s no way for them to escape.
Follow the recipe as you would typically cook Adobo. You can also use the pressure cooker to saute the ingredients: proceed with the steps as the recipe instructs. Once the ingredients are adequately cooked, and the flavors come together beautifully, that’s the time to put on the pressure cooker’s lid and cook the Adobo for about 30 minutes.
Make sure that you’re able to cover the lid securely to avoid any untoward incidents.
The stovetop is the preferred cooking method for most home cooks as they are readily available and more affordable than most modern cooking types of equipment. And most Filipino kitchens rely on using this cooker because of how economical it is.
The regular or typical pans can be used for cooking using the stovetop. There’s no need for fancy cookware, just the regular ones that you may have at home. You can use either the gas-powered stovetop cooker or the electric-type one. Both use the same principle of direct heat coming from the conducting metals or the burner, placed on top of the stovetop.
Proceed with sauteing the ingredients together using a heavy-bottomed pan; this way, the pan can distribute the heat evenly across the surface. This ensures that all the ingredients are cooked adequately. Another option is to use a non-stick pan to prevent the components from sticking to the bottom.
The instant pot is very versatile cookware: this piece of kitchen equipment can do the functions of multiple cookwares by merely toggling the buttons dedicated for specific cooking needs. You can use this cookware for steaming foods, fried dishes, simmering, and its essential function of pressure cooking foods.
The instant pot is the upgraded version of the regular pressure cooker: both utilize the pressure build-up to cook and tenderize foods much quicker. Without prejudice to the other available cooking appliances you might have at home, the instant pot is an all-in-one cooker.
Saute the needed ingredients using the instant pot: make sure to change the cooker’s saute settings. After sauteing everything, that’s the time to switch the instant pot setting to pressure cook for about thirty minutes. The cooker’s timing mechanism will automatically stop the cooking process once it reaches the specified period.
The slow cooker, or most commonly referred to as the crockpot in most parts of the world, uses a controlled, low-temperature setting to simmer food. This allows for the ingredients’ flavors and juices to naturally come out and blend to form a flavorful sauce.
The low heat also prevents the components from burning, thus preserving the natural tastes of the ingredients.
The slow cooker uses conduction of heat from the plates placed at the bottom of the cooker. This transfers the heat evenly across the cooker’s surface: this ensures that each piece of ingredients is cooked adequately.
Simply saute the ingredients first to draw out their flavors and mix-in into the sauce. Once you’re sure that they are cooked, that’s the time to change the slow cooker’s settings to your preferred time setting. The low setting will cook the food for about four to six hours, while it will take around two hours on high.
This will give you more time to do other things while waiting for the Adobong Manok sa buko to cook thoroughly. The slow cooker will automatically stop cooking once the desired time is reached and switch to keeping the food warm.
Other Delicious Variants
This adobo variation is so unique and flavorful; that there are also variations done to it.
This is proof that Adobo, whatever variant it might be, is truly a versatile dish. We also made a list of a few other variants of this lovely and savory dish to give you some idea.
Spicy Adobong Manok in Buko
Spicy foods always excite the palates. The heat and the kick it gives makes you want to eat more of it, especially when partnered with a plate of warm rice. This is the combo that Filipinos crave each time.
And Adobong Manok sa Buko can be made even better by adding some kick to it. The contrast of sweet, salty, and spice is sure to make you ask for seconds. You can use whatever kind of chili that you love: you can use the red chilies for a more intense kick of green chilies for a milder heat. The heat level is always up to your liking.
For this variant, just follow the instructions as the recipe states. If you want to extract all the spice from the chilies, finely chop them and include them while sauteing the aromatics. This will allow the capsaicin from the chilies to blend in with the rest of the ingredients.
If you’re not that fond of really spicy food, you can opt-in for chili powder if you’re just after the hint of heat. Or paprika for a milder intensity.
White Adobong Manok in Buko
Adobo dishes are known for their signature caramel brown color, which makes them delicious. It also gives the dish its distinct savory saltiness because of the soy sauce. But there’s another variant of Adobo, which closely resembles the traditional way of cooking it.
This version is called the White Adobong Manok sa Buko ( or more commonly referred to as the Adobong Puti or White Adobo). For this variant, the soy sauce is omitted from the list of ingredients. Instead of soy sauce, rock salt is used as a substitute to provide the needed saltiness.
The process for cooking this Adobong Manok sa Buko variant is pretty simple, and you only need to omit the soy sauce from the standard components. For fuller flavor, we recommend that you lightly fry the chicken first to draw out its flavors. Then proceed with your usual way of cooking Adobo.
White Adobong Manok in Buko with Coconut Milk
Coconut milk is a staple addition to Southeast Asian cuisine. It gives the dishes a distinct richness and makes the sauce even richer by providing some sweetness hints. It also helps thicken the sauce, making any dishes even more delightful.
There are a few options that you can choose from for coconut milk. There’s always the freshly grated and pressed coconut milk straight from the market. Or you can use the powdered form if you’re in a hurry: and there’s also the canned coconut milk, which you can store pretty much longer than the other two options.
Cook the Adobo the typical way, by sauteing the aromatics first. Once they give off that aromatic smell, that’s the time to mix in the chicken parts. Allow the chicken some time to draw out its natural oil: the chicken’s skin contains the most flavors’ concentration.
Once the flavors are well concentrated, put in the coconut milk and simmer the mixture for about 10 minutes or until the chicken parts are tender. Make sure to set the temperature to a medium setting to avoid overcooking the milk.
Our ancestors traditionally cooked Adobo in clay pots or palayok. And they are already cooking this recipe even before the Spaniards come to our shores. At the same time, buko or coconut is one of the most useful trees that grow in the country.
Every part of this tropical tree can be used for many purposes. The trunk can be used for building houses: other people use the leaves for making brooms and roofings. And the fruit is consumed for food.
And because of the status of Adobo, and Adobong Manok sa buko in particular, the accumulation of knowledge to cook this recipe better is immense. So allow us to give some of the time-tested kitchen tips in cooking this recipe.
- When using chicken for adobo, make sure to fry the chicken parts first to draw out its natural oils. This will also give the chicken a delicious charred look.
- Marinate the protein for about half a day to let the flavors seep into the meat’s fibers.
- Add a tablespoon of sugar to the sauce when you’re already simmering the Adobo. This will highlight the overall taste of the dish.
Kitchen mishaps are sometimes unavoidable, and because of that, we already made a list of troubleshooting steps that you can take if you ever encounter cooking Adobong Manok sa Puti.
- If the sauce is salty, adding sugar will neutralize that problem.
- Add cornstarch slurry if the sauce is too runny; this will help thicken the sauce.
- Simmer the mixture for five more minutes if the coconut meat is still a bit tough.
Best Serve With
Adobong Manok sa Puti will always be the right partner with rice. But there are also many flavorful dishes that you can pair with this savory recipe that will make your dining experience even better.
This flavorful Mexican inspired dish is a fitting partner for the equally tasty Adobo recipe. The sauce will complement the aromatic taste of the fried rice.
This dish is a fusion of two different recipes: puto or rice cake of the Philippines, and siopao or meat bun of the Chinese. This meaty and sweet snack is a reasonably popular street food among the working class. The saltiness of the adobo is an excellent contrast to the sweetness of the puto.
Bringhe is the Filipino take on Paella, a classic Spanish rice recipe. This tasty recipe is the best canvass for our savory chicken recipe. The complexity of flavors makes them the perfect combo.
Traditional dishes like adobo are sometimes overlooked because of how familiar we are with them. But for a great cook, every dish and recipe is of equal importance. And we believe you are that cook, so we also know that the information we have here will be beneficial for you, especially in cooking Adobong Manok sa Buko.
The journey of learning in cooking is endless, so every opportunity for improvement is a chance for you to become a better cook. So keep learning, exploring, and innovating! Until next time, happy cooking!
For more delicious recipe, visit Eat Like Pinoy!
- 2 lbs Chicken sliced into cubes
- 1 cup Chicken broth
- 1 pc Onion
- 8 cloves Garlic
- ¼ cup Green onion sliced into small pieces
- 1 teaspoon Whole peppercorn
- 2 pcs Bay leaf
- 3 tablespoon Soy sauce
- ¼ cup Vinegar
- ¼ cup Cooking oil
- 2 cups Coconut juice
- In a bowl, combine chicken, soy sauce and vinegar. Marinate for at least 30 minutes.
- Heat oil in a pan. Saute onion and garlic.
- Once onion softens, add marinated chicken. Saute until light brown.
- Pour remaining marinade, and then add whole peppercorn, dried bay leaves, and buko juice. Let boil.
- Adjust heat to between low to medium and continue to cook for 15 minutes.
- Add green onions. Cook for 5 minutes.
- Transfer to a serving plate. Share and enjoy!