Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, coconut chicken adobo. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was Hey, this is a winner!

Coconut chicken adobo is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Coconut chicken adobo is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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:

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

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 marked the culmination of my January chicken quest, and now I am sharing the The creaminess of the coconut rice paired with the brininess of the Chicken Adobo calls for some. Chicken is cooked adobo-style in this classic Filipino dish that balances tang with rich coconut cream and two This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with. Chicken Adobo & Coconut Ginger Rice.

Steps to make Coconut chicken adobo:

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.

This Adobo recipe is a non-traditional Adobo variation. Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides. This is another version of the Philippine chicken Adobo: Marinate the cut chicken meat in a mixture of coco vinegar.

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