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Coconut chicken adobo
Coconut chicken adobo

Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

Enjoying healthy foods makes all the difference in the way we feel. We have a tendency to feel way less gross when we increase our intake of nutritious foods and reduce our consumption of processed foods. Eating fresh vegetables helps you feel better than eating a slice of pizza. Choosing healthier food choices can be challenging when it’s snack time. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

Healthy foods made from whole grains are excellent for a easy snack. A bit of whole wheat toast, for instance is a great snack in the morning. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.

There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Coconut chicken adobo:
  1. Provide 8 bone-in, skin-on chicken thighs
  2. Get 3/4 cup rice vinegar
  3. Take 1/3 cup soy sauce
  4. Take 1 tbsp Maggi
  5. Take 8 cloves garlic, peeled and crushed
  6. Use 1 tbsp whole black peppercorns
  7. You need 4 bay leaves
  8. You need 1-14 oz can coconut milk
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.

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