Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut chicken adobo. It is 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 favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Coconut chicken adobo is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut chicken adobo:
- Make ready 8 bone-in, skin-on chicken thighs
- Prepare 3/4 cup rice vinegar
- Prepare 1/3 cup soy sauce
- Make ready 1 tbsp Maggi
- Get 8 cloves garlic, peeled and crushed
- Make ready 1 tbsp whole black peppercorns
- Take 4 bay leaves
- Make ready 1-14 oz can coconut milk
Chicken adobo can even be made with skinless chicken breasts, though I would skip The coconut adobo sauce in this recipe comes together effortlessly. After removing the chicken from the cooking. But it wasn't until I went to Purple Yam, a Filipino restaurant in Brooklyn, a couple of months ago that I tried coconut chicken adobo. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar.
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.
Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. How to Make Chicken Adobo with Coconut Milk. Remove chicken from soy sauce, allowing excess to drip back into bowl. Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.
So that is going to wrap it 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. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
