How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking

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 Filipino recipes with us. Coconut Milk Chicken Adobo is her take on the classic dish. In this recipe, coconut is present in three forms: milk, oil and vinegar. It brings silkiness and a hint of elegance. Her sunglasses don't hurt either. Get the recipe: https://nyti.ms/2M6uBeG Angela Dimayuga’s 10 Essential Filipino Recipes: https://nyti.ms/2OGqp7c ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production). How to Make Filipino Coconut Milk Chicken Adobo #filipino #pinoy