Coconut chicken adobo. 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 reduced.

Adobo doesn't just come in the chicken variety, either; beef, pork, and shrimp are other ways to One of my favorite ways to have adobo that I didn't grow up eating is adobo infused with coconut milk. 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 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. You can Have Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coconut chicken adobo

It's 8 of bone-in, skin-on chicken thighs.
What You needis 3/4 cup of rice vinegar.
Lets Go Prepare 1/3 cup of soy sauce.
Lets Go Prepare 1 tbsp of Maggi.
Lets Go Prepare 8 cloves of garlic, peeled and crushed.
Lets Go Prepare 1 tbsp of whole black peppercorns.
Lets Go Prepare 4 of bay leaves.
It's 1-14 oz of can coconut milk.

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar.

Coconut chicken adobo instructions

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..

But it wasn't until I went to Purple Yam, a Filipino restaurant in Brooklyn, a couple of months ago that I tried coconut chicken adobo. Adobo is perhaps the most well-known Filipino dish out there. I was introduced to the recipe for Filipino Chicken Adobo with Coconut Milk by America's Test Kitchen. 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.