Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut chicken adobo. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Coconut chicken adobo is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Coconut chicken adobo is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you can achieve that.
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
- Make ready 1 tbsp Maggi
- Take 8 cloves garlic, peeled and crushed
- Get 1 tbsp whole black peppercorns
- Prepare 4 bay leaves
- Make ready 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.
Steps 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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