Step-by-Step Guide to Prepare Any-night-of-the-week Coconut chicken adobo

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Ultimate Coconut chicken adobo. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Coconut chicken adobo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut chicken adobo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut chicken adobo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut chicken adobo estimated approx 1 hour 45 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you can achieve that.

Adding coconut milk to a basic chicken adobo elevates the dish to another level of deliciousness.

Ingredients and spices that need to be Take to make Coconut chicken adobo:

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

Steps to make 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.

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