Coconut chicken adobo. In a large pot, heat the coconut oil over medium-high until shimmering. Chicken Adobo with Coconut Rice Chicken Adobo with Coconut Rice. Rating: Unrated Be the first to rate & review!

This chicken adobo with coconut milk dish is similar to my mom's white chicken adobo. However, it is different in the sense that coconut milk is added at the final stage of cooking. The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. You can cook Coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Coconut chicken adobo

1. You need 8 of bone-in, skin-on chicken thighs.
2. It's 3/4 cup of rice vinegar.
3. You need 1/3 cup of soy sauce.
4. It's 1 tbsp of Maggi.
5. Prepare 8 cloves of garlic, peeled and crushed.
6. Prepare 1 tbsp of whole black peppercorns.
7. It's 4 of bay leaves.
8. You need 1-14 oz of can coconut milk.

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. This is another recipe from The Philippine Cookbook.

Coconut chicken adobo step by step

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..

I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar.