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Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Drink water, not alternative drinks. Having a soda or a cup of coffee every now and then isn’t a horrible idea. Getting most of your hydration from them is a awful idea. Drinking water instead of other kinds of drinks is a good way to help your body in its health and hydration. This also helps you decrease your caloric intake by hundreds of points without needing to buy and eat disgusting diet foods. Water is often the main element to successful weight reduction and healthfulness.
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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 cook it.
The ingredients needed to prepare Coconut chicken adobo:
- Provide bone-in, skin-on chicken thighs
- Get rice vinegar
- Take soy sauce
- Take Maggi
- You need garlic, peeled and crushed
- Provide whole black peppercorns
- Provide bay leaves
- Take 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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