When I made this chicken adobo I wasn’t at all experimenting to come up with another way to present adobo. It was purely accidental how this pink adobo version happened.
While assembling the ingredients for the chicken adobo a couple of days ago I realized too late that I ran out of fresh ginger. I was just going to forget about it and continue on but then I remember the jar of pickled ginger sitting in the fridge.
I serve pickled ginger on the side with sushi. Sometimes I’ll chop some up for a stir-fry. I added it in adobo and it gave the dish a pink color. I thought it was totally cool and bloggable so here it is.
The Accidental Pink Chicken Adobo
- 2-3 pcs leg quarters (cut up in halves)
- 6 cloves garlic smashed, peeled
- a bunch of picked ginger
- sprinkle of black pepper (or whole peppercorns)
- 3-4 pcs dried bay leaves
- 1 cup water
- 1/2 can coconut milk
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 3 med potatoes peeled, quartered
- a little bit of oil
- Heat up oil in a pot. Brown the chicken pieces for about 3-5 minutes. Add water, coconut milk, soy sauce, vinegar, garlic, pickled ginger, black pepper, and the bay leaves. Stir everything together. Cover and simmer in medium heat.
- Stir occasionally and check how tender the chicken pieces are. Once the sauce has reduced (there should be about less than a half left), add the potatoes. Stir and cover the pot again. Let the potatoes cook until fork-tender. Open it once to stir.
Some people like their adobo on the saucy side but I prefer mine thickened and reduced.
Serve with rice. Discard the bay leaves. The pickled ginger added a sweet flavor in the adobo which went deliciously with the saltiness of soy sauce and sourness of vinegar. Was it good? You betcha!