Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make 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 unique. This will be really delicious.
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..
Coconut chicken adobo is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Coconut chicken adobo is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must 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
- Take 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Make ready 8 cloves garlic, peeled and crushed
- Take 1 tbsp whole black peppercorns
- Get 4 bay leaves
- Take 1-14 oz can coconut milk
Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat. This chicken adobo with coconut milk dish is similar to my mom's white chicken adobo. However, it is different in the sense that coconut milk is added at the final stage of cooking.
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.
The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Filipino Chicken Adobo with Coconut Adobo Sauce is simmered in a flavorful bath of soy, cider vinegar, coconut milk, and seasoning then finished under the broiler while the liquid is reduced to a tantalizing sauce to serve over chicken and rice! Add the chicken and turn to coat. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. My Filipino family's chicken adobo recipe is very similar.
So that’s going to wrap it up for this exceptional food coconut chicken adobo recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
