Hi there, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut chicken adobo. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really tasty.
Coconut chicken adobo is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Coconut chicken adobo is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have coconut chicken adobo using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Coconut chicken adobo:
- Prepare bone-in, skin-on chicken thighs
- Prepare rice vinegar
- Make ready soy sauce
- Take Maggi
- Make ready garlic, peeled and crushed
- Prepare whole black peppercorns
- Get bay leaves
- Prepare can coconut milk
Remove the chicken from the skillet and place on a clean plate. Wipe off any remaining fat in the skillet, then transfer the chicken back to the skillet (skin-side down again). Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce.
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.
Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce. This is best served over steamed rice with fresh avocado and a side of beans. In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat. Heat oil in a skillet over medium heat.
So that’s going to wrap it up with this exceptional food coconut chicken adobo recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
