COCONUT MILK CHICKEN ADOBO
Steps:
- In a large dutch oven, heat the COCONUT OIL over medium-high heat until shimmering.
- Add the GARLIC, WHOLE PEPPERCORNS, freshly ground PEPPER, and RED PEPPER FLAKES.
- Drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened, and mixture is fragrant, about 5 minutes.
- Add the CHICKEN, skin side down and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the COCONUT MILK, COCONUT VINEGAR, SOY SAUCE, BAY LEAVES, and 1 cup WATER. Let mixture come to a boil.
- Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, Stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes.
- Serve CHICKEN and SAUCE over RICE.
- (If using skinless chicken, add more coconut milk for body to the sauce)
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Muhammed Adeel
[email protected]I'm not sure about the coconut milk, but I'm willing to try it.
Tammy Bolerjack
[email protected]This is one of my favorite Filipino dishes. I love the combination of coconut milk and adobo sauce.
Angel Valdez
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Aarnold Thapa
[email protected]This dish is a great way to introduce Filipino food to your friends and family. It's sure to be a hit!
Saudah LovenIshana
[email protected]I served this dish with rice and vegetables. It was a complete and satisfying meal.
Aashish Thakur
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from this recipe. It was still delicious!
Lissa Mpofu
[email protected]I love the fact that this recipe uses coconut milk instead of vinegar. It gives the adobo a much more mellow flavor.
zurc palacios
[email protected]This dish is a great way to use up leftover chicken. It's also a great option for a weeknight meal because it can be made in under an hour.
Eric Campbell
[email protected]I'm a beginner cook and this recipe was easy to follow. The chicken turned out perfectly and the sauce was delicious.
raj 1989
[email protected]I'm a Filipino and I can say that this recipe is authentic and delicious. The coconut milk adds a nice touch to the adobo.
Mona Doll
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavor of the coconut milk adobo.
Shish Bae
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are complex and delicious.
Enga Robinson
[email protected]I'm not usually a fan of coconut milk, but this dish changed my mind. The coconut milk adds a subtle sweetness and creaminess that really complements the adobo sauce.
Alishba Mirza
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The chicken is so tender and the sauce is perfect.
Sandeep Bohara
[email protected]I love the unique flavor that the coconut milk adds to this adobo. It's a great twist on the classic dish.
Gomata Bashyal
[email protected]This coconut milk chicken adobo is a delightful dish that combines the flavors of the Philippines with the creaminess of coconut milk. The chicken is tender and juicy, while the sauce is rich and flavorful. I highly recommend this recipe!