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Coconut Chicken Adobo
Created by: Howcan Team
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup coconut milk
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 head garlic, minced
- 1 onion, sliced
- 3 bay leaves
- 1 teaspoon whole peppercorns
- 2 tablespoons cooking oil
Instructions
- In a large bowl, combine 1 cup coconut milk, 1/2 cup soy sauce, 1/4 cup white vinegar, minced garlic, sliced onion, bay leaves, and whole peppercorns.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a large pan over medium heat, heat 2 tablespoons of cooking oil. Remove the chicken from the marinade, reserving the marinade for later.
- Add the chicken thighs to the pan and cook until browned on all sides, about 5 minutes per side.
- Pour in the reserved marinade and bring to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- Uncover the pan and continue to simmer for another 10-15 minutes, or until the chicken is tender and the sauce has thickened.
- Serve the Coconut Chicken Adobo hot over steamed rice, and enjoy!
Chicken Adobo with coconut milk is a popular Filipino dish with a rich history. The traditional version of Chicken Adobo is made with vinegar, soy sauce, garlic, and bay leaves, but the addition of coconut milk adds a creamy and slightly sweet flavor to the dish. This variation is believed to have originated in the southern regions of the Philippines, where coconuts are abundant. The coconut milk adds a unique twist to the tangy and savory flavors of the original adobo, creating a luscious and aromatic sauce that perfectly complements the tender chicken. In the Philippines, renowned chefs and home cooks alike take pride in perfecting their own versions of Chicken Adobo with coconut milk. Some popular restaurants in Manila and Cebu are known for serving exceptional renditions of this dish, often using locally sourced coconut milk and free-range chicken for an authentic and flavorful experience. To make the best Chicken Adobo with coconut milk, it's crucial to balance the tanginess of the vinegar and the richness of the coconut milk. The key is to simmer the chicken in the flavorful marinade until it becomes tender and infused with the aromatic spices. Additionally, using high-quality coconut milk is essential to achieve a creamy and luxurious texture. For those looking to explore alternative methods, some chefs recommend marinating the chicken in coconut milk before cooking to enhance its tenderness and flavor. This technique results in a more pronounced coconut taste and a velvety texture that elevates the dish to a whole new level. Today, Chicken Adobo with coconut milk continues to be a beloved dish in Filipino cuisine, celebrated for its fusion of traditional flavors with a tropical twist. Whether enjoyed in a bustling eatery in Manila or prepared at home with a cherished family recipe, this delightful dish showcases the culinary diversity and creativity of Filipino cooking.
60 min
4
380 calories
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