Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut chicken adobo. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
When I left home, adobo was a dish I could cook off the top of my head. Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. I love the way the coconut milk cuts some of the typical adobo acidity without removing it completely - just a tasty, tasty dish.
Coconut chicken adobo is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Coconut chicken adobo is something that I’ve loved my entire life. They are fine and they look fantastic.
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 can achieve that.
The ingredients needed to make Coconut chicken adobo:
- Prepare 8 bone-in, skin-on chicken thighs
- Take 3/4 cup rice vinegar
- Take 1/3 cup soy sauce
- Get 1 tbsp Maggi
- Prepare 8 cloves garlic, peeled and crushed
- Prepare 1 tbsp whole black peppercorns
- Take 4 bay leaves
- Make ready 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 (Yasmin Newman)Source: Yasmin Newman. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper.
Instructions 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.
Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. Chicken Adobo & Coconut Ginger Rice. This Adobo recipe is a non-traditional Adobo variation. Chicken adobo is a classic Filipino dish with innumerable recipes, each one claiming to be the best or most authentic. Using coconut aminos (and a slow cooker) means this recipe isn't the most authentic.
So that’s going to wrap this up for this special food coconut chicken adobo recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
