Remember when I mentioned in one of my earlier posts that I couldn’t wait to make my own Creamy Chicken Adobo? Well here it is! I finally decided to test my own cooking skills (I used to be a whole lot better at eating than cooking), and set out to prove that with the right ingredients, I can also do well in the kitchen *fingers crossed*
This is going to be some sort of experiment to me because I’m not used to having adobo with cream. Here’s to hoping that I’d at least get somewhere near the Creamy Chicken Adobo that was served in the Nestlé All Purpose Cream cooking demo I attended a few weeks ago.
I’ve already shared the recipe taught to us by Chef Rob Pengson in my earlier blog post, but allow me to share with you my own experience of making chicken adobo, made creamier with Nestlé All Purpose Cream:
· 1 whole chicken, cut into pieces, approximately 1 kg
· 1/3 cup vinegar
· ¼ cup MAGGI® Soy sauce
· ¼ cup water
· 1 sachet 8g MAGGI MAGIC SARAP®
· ¼ cup crushed garlic
· 2 bay leaves
· Black Pepper
· ½ cup oil
· 1 pack NESTLÉ® ALL PURPOSE CREAM 250mL
1. In a pot, boil chicken in vinegar, soy sauce, and water. Add MAGGI MAGIC SARAP, garlic, bay leaves, and peppercorns.
2. Cook uncovered until boiling. Lower the heat and simmer while covered until chicken is tender or simmer for 10 minutes. Strain the sauce and reserve it on the side. We’ll be using this later on.
3. In a separate pan, heat the oil and start frying the chicken until it gets golden brown (the chicken starts smelling reeaaally good at this point).
4. Remove the excess oil and start pouring the sauce we reserved earlier. Allow to simmer until most of the sauce evaporates.
5. When almost dry, start pouring in NESTLÉ All Purpose Cream and mix with the rest of the ingredients. Serve hot.
Believe it or not, my cooking actually tasted great! Just when you thought your adobo couldn’t get any better, here’s another way of leveling-up your dish, transforming it into a new language of love. Make this for your loved one and I’m sure they’d feel extra special knowing that this is not the usual adobo they know (extra points if you’re like me who doesn’t really cook that often!).
This recipe of course, is just a guide, and you can further customize your cooking preparation according to your preferred taste. In the version I made for example, I topped the finished product with roasted garlic, and added some chili flakes to make it a bit spicy. I shared it with my friends at work and they gobbled up the whole thing in no time!
I’d be sharing this recipe to my mom back in Bukidnon. If my version tasted great, I’m sure that hers would be a whole lot better!
For more creamy recipes, check out https://www.createwithcream.ph.