Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut chicken adobo. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut chicken adobo is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Coconut chicken adobo is something which I have loved my whole life. They are fine and they look wonderful.
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 begin with this particular recipe, we have to first prepare a few ingredients. 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
- Take 3/4 cup rice vinegar
- Take 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Take 8 cloves garlic, peeled and crushed
- Prepare 1 tbsp whole black peppercorns
- Prepare 4 bay leaves
- Get 1-14 oz can coconut milk
Reduce sauce to half over medium heat. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. 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.
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.
The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Our classic Filipino chicken adobo is a simple stew. I marinated it first, then simmered it low and slow in coconut milk, vinegar, soy sauce, garlic, bay leaf, black pepper. The chicken cooked till it was tender, tasted tangy, salty and garlicky. Our senses soared with the vinegary aroma all over the house.
So that’s going to wrap this up with this special food coconut chicken adobo recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
