How to Make Appetizing Coconut chicken adobo

Coconut chicken adobo. In a large pot, heat the coconut oil over medium-high until shimmering. The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by Master Sommelier June Rodil, who adds just enough to make the dish super. Adobo doesn't just come in the chicken variety, either; beef, pork, and shrimp are other ways to enjoy it.

My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. A classic Filipino recipe that's both easy and delicious. This is best served over steamed rice with fresh avocado and a side of beans. You can cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coconut chicken adobo

1. It’s 8 of bone-in, skin-on chicken thighs.
2. It’s 3/4 cup of rice vinegar.
3. You need 1/3 cup of soy sauce.
4. You need 1 tbsp of Maggi.
5. You need 8 cloves of garlic, peeled and crushed.
6. You need 1 tbsp of whole black peppercorns.
7. Prepare 4 of bay leaves.
8. It’s 1-14 oz of can coconut milk.

The perfect healthy dinner, any night of the week. This chicken adobo is rich and fragrant with coconut milk and soy sauce. There's a bright vinegar tang that makes you want more and more! Chicken adobo is Filipino, but like all ethnic food in Hawaii, it gets mixed and jumbled (in a good and delicious way) and eventually becomes a form of. coconut milk (Cooking Measurements ) Cooking Procedures : Cook the chicken together with the rest of the ingredients except the soy sauce and the coconut milk.

Coconut chicken adobo step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

When the chicken is almost done, add soy sauce. Add coconut milk and continue cooking until just before the oil is extracted. This chicken adobo brings the flavors of the Philippines to your kitchen. I've tried many versions over the years but my favorite by far is a regional variation made with coconut milk inspired by Filipino Chef Rory Dorotan from Purple Yam in New York City. In a large skillet, heat oil over medium-high heat; brown chicken.

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