Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a awesome dish, coconut chicken adobo. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Coconut chicken adobo is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Coconut chicken adobo is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first 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. Make ready bone-in, skin-on chicken thighs
2. Make ready rice vinegar
3. Get soy sauce
4. Make ready Maggi
5. Make ready garlic, peeled and crushed
6. Get whole black peppercorns
7. Make ready bay leaves
8. Take can coconut milk

Boil mixture on stovetop until chicken is tender. 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).

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.

Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce. This is best served over steamed rice with fresh avocado and a side of beans. Heat the coconut oil over medium heat in a big pot. Reserve coconut aminos and add coconut milk, vinegar, garlic, bay leaves, and peppercorns.

So that is going to wrap this up for this simple food coconut chicken adobo recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!