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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 Doesn’t Need To Be A Chore.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons for this. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets require a great deal of work and will significantly change how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making a few modest changes.
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Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. You can have coconut chicken adobo using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Coconut chicken adobo:
- Get bone-in, skin-on chicken thighs
- Take rice vinegar
- You need soy sauce
- Provide Maggi
- Get garlic, peeled and crushed
- You need whole black peppercorns
- Provide bay leaves
- Provide can coconut milk
Instructions 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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