Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut chicken adobo. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 only one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Coconut chicken adobo is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this 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 it.
The ingredients needed to make Coconut chicken adobo:
- Take 8 bone-in, skin-on chicken thighs
- Take 3/4 cup rice vinegar
- Get 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Get 8 cloves garlic, peeled and crushed
- Take 1 tbsp whole black peppercorns
- Make ready 4 bay leaves
- Take 1-14 oz can coconut milk
The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Adobo is perhaps the most well-known Filipino dish out there. It's even considered by many as the national dish of the Philippines. As a Filipino, I love seeing the many variations of adobo from around the world, but one of my top favorites is Filipino Chicken Adobo with Coconut Milk.
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.
My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. A classic Filipino recipe that's both easy and delicious. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy dinner, any night of the week. How to Make Filipino Chicken Adobo.
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