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. 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. 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 cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Coconut chicken adobo

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

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. Chicken Adobo is a Filipino dish that features chicken braised in a mixture of soy sauce, vinegar The Lucky Peach version of the recipe also includes coconut milk (you can find the original recipe. 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.

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..

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. Bay leaves, chicken, cococut cream, coconut cream, coconut milk, fish sauce, garlic, green chili pepper, green chillies, ground white pepper, salt, vegetable oil, vinegar. Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.