Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut chicken adobo. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut chicken adobo is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Coconut chicken adobo is something which I have loved my entire life.
In a large pot, heat the coconut oil over medium-high until shimmering. Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut chicken adobo:
- Prepare 8 bone-in, skin-on chicken thighs
- Get 3/4 cup rice vinegar
- Prepare 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Prepare 8 cloves garlic, peeled and crushed
- Get 1 tbsp whole black peppercorns
- Take 4 bay leaves
- Get 1-14 oz can coconut milk
Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat. 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.
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.
The chicken cooked till it was tender, tasted tangy, salty and garlicky. Our senses soared with the vinegary aroma all over the house. I scooped a thick thigh while its dark creamy broth descended on the mound of fragrant. My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. A classic Filipino recipe that's both easy and delicious.
So that’s going to wrap this up with this exceptional food coconut chicken adobo recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
