Recipe: Tasty Coconut chicken adobo

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Coconut chicken adobo. In a large pot, heat the coconut oil over medium-high until shimmering. 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. That same mixture is used as the base of the sauce for a chicken recipe that's far from boring.

Coconut chicken adobo As a Filipino, I love seeing the many variations of adobo from around the world, but one of my top favorites is Filipino Chicken Adobo with Coconut Milk. This chicken adobo with coconut milk dish is similar to my mom's white chicken adobo. However, it is different in the sense that coconut milk is added at the final stage of cooking. You can cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Coconut chicken adobo

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

The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Boil mixture on stovetop until chicken is tender. Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.

Coconut chicken adobo instructions

  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..

One Skillet Filipino Coconut Adobo Chicken. 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. Best served over steamed rice with fresh avocado and a side of beans. 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!