Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut chicken adobo. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut chicken adobo is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Coconut chicken adobo is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. I used four boneless, skinless chicken breasts, and marinated all day while we.
To begin with this particular recipe, we have to first prepare a few components. You can have coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut chicken adobo:
- Prepare 8 bone-in, skin-on chicken thighs
- Prepare 3/4 cup rice vinegar
- Get 1/3 cup soy sauce
- Take 1 tbsp Maggi
- Prepare 8 cloves garlic, peeled and crushed
- Get 1 tbsp whole black peppercorns
- Get 4 bay leaves
- Get 1-14 oz 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. Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients.
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.
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. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Chicken adobo (Yasmin Newman)Source: Yasmin Newman.
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