Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut chicken adobo. One of my favorites. For mine, I’m gonna make it a bit unique. 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. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced.
Coconut chicken adobo is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Coconut chicken adobo is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready 8 bone-in, skin-on chicken thighs
- Make ready 3/4 cup rice vinegar
- Make ready 1/3 cup soy sauce
- Get 1 tbsp Maggi
- Get 8 cloves garlic, peeled and crushed
- Take 1 tbsp whole black peppercorns
- Take 4 bay leaves
- Prepare 1-14 oz can coconut milk
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. Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic. My Filipino family's chicken adobo recipe is very similar.
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.
To cook chicken and pork adobo in coconut milk; Cut pork and chicken into small serving pieces. Put in pan and add all ingredients except coconut milk. 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. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. How to Make Chicken Adobo with Coconut Milk.
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