Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut chicken adobo. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Coconut chicken adobo is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Coconut chicken adobo is something that I have loved my whole life. They’re fine and they look fantastic.
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of. Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef.
To get started 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
- Get 3/4 cup rice vinegar
- Prepare 1/3 cup soy sauce
- Get 1 tbsp Maggi
- Get 8 cloves garlic, peeled and crushed
- Make ready 1 tbsp whole black peppercorns
- Prepare 4 bay leaves
- Get 1-14 oz can coconut milk
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. Chicken Adobo is a Filipino dish that features chicken braised in a mixture of soy sauce, vinegar The Lucky Peach version of the recipe also includes coconut milk (you can find the original recipe. 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. Chicken Adobo & Coconut Ginger Rice. This Adobo recipe is a non-traditional Adobo variation. Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.
So that’s going to wrap it up with this exceptional food coconut chicken adobo recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
