How to Prepare Juicy Coconut chicken adobo

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Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Eat.

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Even though most of you have been told time and time again that vegetables are good for you, and there is a pretty good reason why. You may already understand that most of the vitamins you need on a daily basis can be found in various vegetables, but you will also be able to find essential potassium in vegetables as well. One of the veggies which will provide you with the potassium you'll need is broccoli. You will also discover that a salad, made with spinach instead of lettuce, can provide your body with many more necessary nutrients.

For those who want to begin living a much healthier life the tips above can help you do that. Also if you eliminate all the refined food that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight 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 do that.

The ingredients needed to make Coconut chicken adobo:

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

Instructions to make Coconut chicken adobo:

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..

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