Name: Chicken Adobo With Coconut Milk Recipe
Total time: 50 min
Yield: 3
Cuisine: Filipino

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

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Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

Delicious chicken adobo with coconut milk, and served with optional cilantro lime rice. a great easy weeknight or anytime dinner

How to make Chicken Adobo With Coconut Milk Recipe

Jennifer

Crawler

Filipino

<p>Delicious chicken adobo with coconut milk, and served with optional cilantro lime rice. a great easy weeknight or anytime dinner</p>

Coconut oil or vegetable oil,  or other cooking oil

Cloves garlic,  lightly smashed

Crushed black peppercorns,  or about 1/2 teaspoon black pepper

Pinch red chili pepper flakes

Bone in/skin on chicken thighs,  or below for other options

Coconut vinegar,  white vinegar,  unseasoned rice vinegar or cider vinegar below

Soy sauce,  low sodium highly recommended

Water

Coconut milk

Bay leaves,  fresh or dried

Basmati or long grain rice

Juice and zest lime

Chopped cilantro

Chopped green onion,  scallions

Lime wedges,  for drizzling

Pat chicken dry, but do not salt! heat oil in a large skillet, pot or dutch oven over medium-high heat, then add chicken, skin-side down and cook until golden. Flip and brown the other side. Remove the browned chicken to a plate.

step 1

Meanwhile, in a medium bowl or large measuring cup, stir together the vinegar, soy sauce, water and coconut milk and set aside.

step 2

If you have excess fat in the pan, you can spoon off and discard all but 1 tablespoon of it. Reduce heat under pan to medium heat. Add the garlic cloves, crushed peppercorns and red pepper flakes to the skillet and cook briefly, stirring, until the garlic is fragrant. Be sure not to burn the garlic, as it will introduce a bitter flavour to the dish.

step 3

Add the coconut milk mixture to the pan and stir until coconut milk melts. Bring to a boil. Return the chicken pieces to the pan and tuck the bay leaves in between the chicken. Reduce heat to medium-low, partially cover the pan (leaving about 1/3 open) and allow to gently simmer for 30 minutes. if your skillet doesn't have a lid, simply lay a piece of foil over the top, leaving it about 1/3 uncovered.

step 4

if making the cilantro lime rice, cook the rice with the water in a covered saucepan or rice cooker. Remove to a bowl and add lime zest, lime juice and cilantro. Stir together and serve warm.

step 5

After 30 minutes, remove the lid or cover completely and continue simmering and additional 15-20 minutes, flipping the chicken a couple of times. Cook until the liquid is reduced and slightly thickened. Don't reduce the sauce too much tough, as it will split at some point and be greasy. Stop cooking when there is still a good amount of sauce in the pan. If it is not quite as thick as you'd like, you can mix equal parts cornstarch and cold water together into a paste and add a bit at a time to the pan use it to thicken the sauce, as desired.

step 6

Remove from heat and remove and discard the bay leaves. Serve over rice, garlic rice or the optional cilantro lime rice.

step 7

Seasons And Suppers