Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut chicken adobo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Coconut chicken adobo is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Coconut chicken adobo is something that I have loved my entire life.
Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. Adobo is my go to dish whenever I am pressed for time. It is such an easy dish to make and The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo.
To begin with this recipe, we must prepare a few ingredients. 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:
- Make ready 8 bone-in, skin-on chicken thighs
- Get 3/4 cup rice vinegar
- Prepare 1/3 cup soy sauce
- Take 1 tbsp Maggi
- Get 8 cloves garlic, peeled and crushed
- Prepare 1 tbsp whole black peppercorns
- Get 4 bay leaves
- Get 1-14 oz can coconut milk
Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. The classic Filipino dish that turns a handful of ingredients into a bright and tangy whole. Filipino Chicken Adobo with Coconut Broth.
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.
How to Make Chicken Adobo with Coconut Milk. Remove chicken from soy sauce, allowing excess to drip back into bowl. Coconut Chicken Adobo..as I've mentioned in my previous posts, there are MANY versions of this popular Filipino dish, Adobo! Whether it's made with chicken, pork, beef, or seafood. Chicken adobo (Yasmin Newman)Source: Yasmin Newman.
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