Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut chicken adobo. One of my favorites. For mine, I am going to make it a 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 favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Coconut chicken adobo is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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:
- Make ready 8 bone-in, skin-on chicken thighs
- Get 3/4 cup rice vinegar
- Make ready 1/3 cup soy sauce
- Prepare 1 tbsp Maggi
- Take 8 cloves garlic, peeled and crushed
- Take 1 tbsp whole black peppercorns
- Take 4 bay leaves
- Get 1-14 oz can coconut milk
Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste. 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. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar.
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.
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. 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. 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.
So that’s going to wrap it up with this special food coconut chicken adobo recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
