Coconut chicken adobo
Coconut chicken adobo

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, coconut chicken adobo. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut chicken adobo is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Coconut chicken adobo is something that I’ve loved my whole life.

I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler.

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

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

After removing the chicken from the cooking. Chicken adobo (Yasmin Newman)Source: Yasmin Newman. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. The classic Filipino dish that turns a handful of ingredients into a bright and tangy whole.

Instructions 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.

Filipino Chicken Adobo with Coconut Broth. Chicken adobo is a classic Filipino dish with innumerable recipes, each one claiming to be the best or most authentic. Using coconut aminos (and a slow cooker) means this recipe isn't the most authentic. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. Chicken Adobo is a Filipino dish that features chicken braised in a mixture of soy sauce, vinegar The Lucky Peach version of the recipe also includes coconut milk (you can find the original recipe.

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