Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut chicken adobo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Coconut chicken adobo is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Coconut chicken adobo is something which I’ve loved my entire life. They’re fine and they look wonderful.
Whisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive Dutch oven. Stir in bay leaves, chiles, garlic, and black pepper. Nestle chicken leg quarters in mixture; add a.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Coconut chicken adobo:
- Get 8 bone-in, skin-on chicken thighs
- Prepare 3/4 cup rice vinegar
- Make ready 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Prepare 8 cloves garlic, peeled and crushed
- Take 1 tbsp whole black peppercorns
- Make ready 4 bay leaves
- Prepare 1-14 oz can coconut milk
Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. How to Make Chicken Adobo with Coconut Milk. Remove chicken from soy sauce, allowing excess to drip back into bowl. Melt coconut oil over medium heat in a large pan.
Instructions to make Coconut chicken adobo:
- Trim any excess fat and skin from the chicken thighs and put them in a large mixing bowl. Combine all the other ingredients except for the coconut milk and pour onto the chicken. Cover and let marinate in the fridge for at least 1 hour.
- Pour the chicken and marinade into a large pan on medium heat. Add a cup of water and bring to a simmer. Let cook for 30 minutes.
- Remove the chicken and pat the thighs dry. Strain the sauce through a sieve, saving the garlic. Skim as much oil as you can from the surface of the sauce.
- Put the sauce back in the pan and turn the heat up to high. Let simmer until only about a cup of sauce remains. Stir the coconut milk into the pan and turn the heat back down to medium. Let cook for 5 minutes, then turn the heat down to low to keep the sauce warm while you finish the chicken.
- Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the chicken and garlic and sear until crisped. Eat with freshly steamed rice, with a generous dressing of sauce.
Fry chicken lightly on both sides. Boil mixture on stovetop until chicken is tender. Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat. Chicken Adobo with Coconut Rice Be the first to rate & review!
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