Easiest Way to Prepare Quick Coconut chicken adobo

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, coconut chicken adobo. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut chicken adobo is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Coconut chicken adobo is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Coconut chicken adobo:

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

Instructions 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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