Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a instant dish, coconut chicken adobo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Coconut chicken adobo is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Coconut chicken adobo is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Coconut chicken adobo:

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

Stir in the coconut milk, paprika, cayenne, and pepper. Heat a wok or large skillet over high heat. Add the oil and swirl to coat the base. Place chicken, skin side down in a non-stick pan or seasoned cast iron pan.

Steps 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.

Heat the coconut oil over medium heat in a big pot. While the chicken is browning, whisk coconut milk, vinegar, dark soy sauce, garlic, bay leaves, and black pepper into the leftover soy sauce marinade. Remove the chicken from the skillet and place on a clean plate. Wipe off any remaining fat in the skillet, then transfer the chicken back to the skillet (skin-side down again). In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat.

So that is going to wrap it up for this simple food coconut chicken adobo recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!