Coconut chicken adobo

Name: Coconut chicken adobo
Total time: 6300 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 3/4 cup rice vinegar; 1/3 cup soy sauce; 1 tbsp Maggi; 8 cloves garlic, peeled and crushed; 1 tbsp whole black peppercorns; 4 bay leaves; 1-14 oz can coconut milk

Robert Gonzal @robert

Vancouver BC

Adding coconut milk to a basic chicken adobo elevates the dish to another level of deliciousness.

Robert Gonzal @robert

Vancouver BC

Adding coconut milk to a basic chicken adobo elevates the dish to another level of deliciousness.

Saved

Ingredients

1 hour 45 min

4 servings

8bone-in, skin-on chicken thighs
3/4 cuprice vinegar
1/3 cupsoy sauce
1 tbspMaggi
8 clovesgarlic, peeled and crushed
1 tbspwhole black peppercorns
4bay leaves
1-14 ozcan coconut milk

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Steps

1 hour 45 min

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.