Coconut chicken adobo. Whisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive Dutch oven. Stir in bay leaves, chiles, garlic, and black pepper. Nestle chicken leg quarters in mixture.
Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the. Boil mixture on stovetop until chicken is tender. Remove chicken from sauce and broil until browned. You can make Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you make it.
Ingredients of Coconut chicken adobo
- It’s 8 of bone-in, skin-on chicken thighs.
- It’s 3/4 cup of rice vinegar.
- You need 1/3 cup of soy sauce.
- You need 1 tbsp of Maggi.
- Prepare 8 cloves of garlic, peeled and crushed.
- Prepare 1 tbsp of whole black peppercorns.
- You need 4 of bay leaves.
- Prepare 1-14 oz of can coconut milk.
Reduce sauce to half over medium heat. Season the chicken all over with black pepper. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed.
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..
Our classic Filipino chicken adobo is a simple stew. I marinated it first, then simmered it low and slow in coconut milk, vinegar, soy sauce, garlic, bay leaf, black pepper. The chicken cooked till it was tender, tasted tangy, salty and garlicky. Our senses soared with the vinegary aroma all over the house. I scooped a thick thigh while its dark creamy broth descended on the mound of fragrant.