Coconut chicken adobo Recipe. Chicken Adobo with Coconut Rice Chicken Adobo with Coconut Rice. Rating: Unrated Be the first to rate & review! Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic, ginger, and serrano pepper..
This is best served over steamed rice with fresh avocado and a side of beans.
The perfect healthy dinner, any night of the week.
This chicken adobo with coconut milk dish is similar to my mom's white chicken adobo.
You can cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you achieve that. The Best Coconut chicken adobo Recipe - Easiest Way to Cook Appetizing Coconut chicken adobo
Ingredients of Coconut chicken adobo Recipe
- Prepare of bone-in, skin-on chicken thighs.
- Prepare of rice vinegar.
- Prepare of soy sauce.
- It's of Maggi.
- Prepare of garlic, peeled and crushed.
- Prepare of whole black peppercorns.
- Prepare of bay leaves.
- It's of can coconut milk.
However, it is different in the sense that coconut milk is added at the final stage of cooking. The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Boil mixture on stovetop until chicken is tender.
Coconut chicken adobo step by step
- 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..
Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat. Adobo is perhaps the most well-known Filipino dish out there. It's even considered by many as the national dish of the Philippines. As a Filipino, I love seeing the many variations of adobo from around the world, but one of my top favorites is Filipino Chicken Adobo with Coconut Milk.