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Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of life. The overall economy is affected by the number of people who suffer from health problems such as hypertension, which is directly associated with poor eating habits. While we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically believe that healthy diets call for a lot of work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a positive impact to our everyday eating habits.
One way to deal with this to start seeing some results is to understand that you do not have to alter everything straightaway or that you have to entirely eliminate certain foods from your diet. Even more important than totally modifying your diet is just substituting healthy eating choices whenever possible. Eventually, you will see that you actually prefer to ingest healthy foods after you have eaten that way for some time. Like many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
Thus, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. You can cook coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut chicken adobo:
- Use bone-in, skin-on chicken thighs
- Get rice vinegar
- Provide soy sauce
- Take Maggi
- You need garlic, peeled and crushed
- Get whole black peppercorns
- Take bay leaves
- Prepare can coconut milk
Steps to make Coconut chicken adobo:
- 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.
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