Coconut chicken adobo. Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain a gentle simmer; cook.
My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken.
A classic Filipino recipe that's both easy and delicious.
This is best served over steamed rice with fresh avocado and a side of beans.
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Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain a gentle simmer; cook.
Alright, don't linger, let's course of action this coconut chicken adobo menu with 8 components which are undoubtedly easy to acquire, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients of Coconut chicken adobo:
- Prepare 8 for bone-in, skin-on chicken thighs.
- Provide 3/4 cup - rice vinegar.
- Prepare 1/3 cup soy sauce.
- Provide 1 tbsp Maggi.
- Require 8 cloves garlic, peeled and crushed.
- Require 1 tbsp - whole black peppercorns.
- Require 4 - bay leaves.
- Require 1-14 oz - can coconut milk.
The perfect healthy dinner, any night of the week. Chicken Adobo with Coconut Rice Chicken Adobo with Coconut Rice. Rating: Unrated Be the first to rate & review! Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic, ginger, and serrano pepper..
Coconut chicken adobo process:
- 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..
Boil mixture on stovetop until chicken is tender. Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat. Filipino Chicken Adobo with Coconut Adobo Sauce is simmered in a flavorful bath of soy, cider vinegar, coconut milk, and seasoning then finished under the broiler while the liquid is reduced to a tantalizing sauce to serve over chicken and rice! Our classic Filipino chicken adobo is a simple stew.
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