Coconut chicken adobo. 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. 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.
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 have Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Coconut chicken adobo
- Prepare 8 of bone-in, skin-on chicken thighs.
- You need 3/4 cup of rice vinegar.
- Prepare 1/3 cup of soy sauce.
- Prepare 1 tbsp of Maggi.
- Prepare 8 cloves of garlic, peeled and crushed.
- Prepare 1 tbsp of whole black peppercorns.
- Prepare 4 of bay leaves.
- It's 1-14 oz of can coconut milk.
I also used white vinegar as I don't care for apple cider vinegar. Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. Coconut Chicken Adobo: Classic Filipino recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. How to Make Chicken Adobo with Coconut Milk.
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 soy sauce, allowing excess to drip back into bowl. 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. The classic Filipino dish that turns a handful of ingredients into a bright and tangy whole. Filipino Chicken Adobo with Coconut Broth.
