Coconut chicken adobo
Coconut chicken adobo

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, coconut chicken adobo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coconut chicken adobo is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Coconut chicken adobo is something that I’ve loved my whole life. They’re fine and they look fantastic.

Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain a gentle simmer; cook.

To get started with this recipe, we must first prepare a few ingredients. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Coconut chicken adobo:
  1. Make ready 8 bone-in, skin-on chicken thighs
  2. Make ready 3/4 cup rice vinegar
  3. Prepare 1/3 cup soy sauce
  4. Make ready 1 tbsp Maggi
  5. Get 8 cloves garlic, peeled and crushed
  6. Take 1 tbsp whole black peppercorns
  7. Make ready 4 bay leaves
  8. Get 1-14 oz can coconut milk

Coconut chicken adobo Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, coconut chicken adobo. It is one of my favorites. For mine, I'm gonna make it a bit unique.

Steps to make Coconut chicken adobo:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

This is gonna smell and look delicious. Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. Chicken Adobo with Coconut Rice Chicken Adobo with Coconut Rice. Rating: Unrated Be the first to rate & review! Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic, ginger, and serrano pepper..

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