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How To Cook Coconut chicken adobo Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. 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 is a type of Filipino chicken stew.

I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. You can cook Coconut chicken adobo by using 8 ingredients and 5 steps. Here is how you cook Coconut chicken adobo.

Ingredients of Coconut chicken adobo

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

I also used white vinegar as I don't care for apple cider vinegar. 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. Adobo is my go to dish whenever I am pressed for time.

Coconut chicken adobo step by step

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..

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. 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. Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. 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.

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