Coconut chicken adobo. 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. This chicken adobo with coconut milk dish is similar to my mom's white chicken adobo.
Adobo is perhaps the most well-known Filipino dish out there. It's even considered by many as the national dish of the Philippines. 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. You can cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Coconut chicken adobo
- It’s 8 of bone-in, skin-on chicken thighs.
- It’s 3/4 cup of rice vinegar.
- You need 1/3 cup of soy sauce.
- Prepare 1 tbsp of Maggi.
- Prepare 8 cloves of garlic, peeled and crushed.
- Prepare 1 tbsp of whole black peppercorns.
- Prepare 4 of bay leaves.
- You need 1-14 oz of can coconut milk.
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! My wife doesn't consider herself to be a great cook, but she sure does discover some great recipes. Coconut Milk Chicken Adobo is her take on the classic dish. In this recipe, coconut is present in three forms: milk, oil and vinegar.
Coconut chicken adobo step by step
- 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..
- 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..
- 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..
- 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..
- 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..
Keep in mind the strong acidic punch will tone down as the sauce simmers. Soy sauce – standard soy sauce or low-sodium soy sauce can be used based on personal preference. I prefer half of each or just low-sodium or it's too salty for me. My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. A classic Filipino recipe that's both easy and delicious.