Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut chicken adobo. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Wine-friendly Coconut Chicken Adobo inspired by Master Sommelier June Rodil stays tender and juicy while braising in coconut milk and soy sauce. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and Fans of the tropical flavors of coconut milk will definitely enjoy this adobo with warm white rice. Classic Filipino chicken adobo dish in rich coconut cream.

Coconut chicken adobo is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Coconut chicken adobo is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have coconut chicken adobo using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Coconut chicken adobo:

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

Reduce sauce to half over medium heat. I love the way the coconut milk cuts some of the typical adobo acidity without. Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy.

Instructions to make Coconut chicken adobo:

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.
6. Ready to serve and ENJOY!

Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. 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. This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to balance the..

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