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Coconut chicken adobo
Coconut chicken adobo

Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

A lot of us have been conditioned to believe that comfort foods are bad and to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods can be really nutritious and good for you. There are some foods that really can raise your moods when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Green tea is wonderful for moods. You knew green tea had to be mentioned, right? Green tea is rich in a particular amino acid known as L-theanine. Studies have discovered that this amino acid basically stimulates brain waves. This helps improve your mental acuity while having a relaxing effect on the rest of your body. You probably already knew it is not hard to become healthy when you consume green tea. Now you are aware that green tea can help raise your mood also!

So you see, you don’t need junk food or foods that are terrible for you just so to feel better! Go with these tips instead!

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 achieve that.

The ingredients needed to make Coconut chicken adobo:
  1. Take 8 bone-in, skin-on chicken thighs
  2. Prepare 3/4 cup rice vinegar
  3. Use 1/3 cup soy sauce
  4. Prepare 1 tbsp Maggi
  5. Prepare 8 cloves garlic, peeled and crushed
  6. Provide 1 tbsp whole black peppercorns
  7. Take 4 bay leaves
  8. Get 1-14 oz can coconut milk
Steps 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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