Coconut Chicken Adobo

…..as I’ve mentioned in my previous posts, there are MANY versions of this popular Filipino dish,  Adobo! Whether it’s made with chicken, pork, beef, or seafood; the basic sauce of vinegar and soy sauce can be tweaked in many different ways but still come out tasting fantastic.  Here is another one of the many versions I’ve learned and wanted to share.  Cooked in coconut milk, it’s a combination of “Asia meets the Tropics” 😉

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Serving suggestion….

8 – 9 pieces Chicken thighs
1/2 cup Kikkoman Soy sauce
1 (13 1/2-ounce) can Coconut milk
3/4 cup Cider vinegar
1 tsp. Garlic powder
2 tsp. Onion powder
2 teaspoons Black pepper
1/2 – 1 tsp. Salt, to your taste
1 tsp. Accent seasoning
4 Bay leaves
1/2 cup Green onions, sliced thin

Wash the chicken pieces well and start trimming off the fat and excess skin.

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Place the chicken pieces in a bowl and add the soy sauce.  Mix to combine and coat the chicken well.  cover and allow the chicken to sit for about 30 minutes to an hour.

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Using a large non-stick fry pan, remove the chicken pieces from the bowl of soy sauce and allow the soy sauce to drain off well.  DO NOT discard this soy sauce!  Place the chicken into the fry pan, in a single layer, skin side down.

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On MEDIUM HIGH heat, place the fry pan and start to cook the chicken.  This is a different technique, cold chicken in a cold pot; but doing it this way will allow the fat to render off the chicken skin.  Allow the chicken pieces to cook, skin side down, until the chicken skin has turned to a golden color and the fat has melted from the chicken.  No need to turn the chicken at this point, since we’re just rendering the fat.  REMOVE the chicken pieces from the pan and set aside.  Look at all that extra fat that you don’t need.  DISCARD this fat from the pan but do not wash the pan.  We want to keep all that yummy flavor at the bottom of it.  Return the chicken pieces back to the pan.  Set this aside.

 

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In the bowl, with the soy sauce, that the chicken was marinating in, add ALL of the remaining ingredients, except for the green onions.  Stir this together to combine well.  Pour this over the chicken in the fry pan.

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Return the fry pan to the stove top and on MEDIUM HIGH heat, bring this mixture to a boil.  Now reduce heat to medium, but DO NOT COVER!  Allow the thighs to cook skin side down for about 20 minutes, stirring often.

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After the 20 minutes, turn the pieces of chicken to the other side.  Taste for flavor and adjust accordingly.  Reduce the heat to MEDIUM LOW and cook for about 10 minutes longer, allowing the mixture to reduce and thicken slightly.  Make sure to stir often.

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Once the desired flavor is reached, sprinkle with the green onions.  Remove from heat and serve with steamed white rice and your favorite sides.

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3 thoughts on “Coconut Chicken Adobo

  1. Delicious recipe! I had planned to make it with boneless skinless chicken breast but accidentally pulled out pork chops and not chicken (did not discover my mistake until I went to make dinner and the pork chops were fully defrosted). This was delicious with boneless center cut pork chops. I did cut up the pork chops, but kept the timing the same due to the sauce and the pork came out perfect!

  2. THIS IS ONE OF THE BEST CHICKEN RECIPES I HAVE EVER TASTED OR MADE! I found this exact recipe in a magazine a while back, that I have since lost. I was scared to death about using so much vinegar, but I followed the recipe to the “T” since it was the first time I made it. I had to cook a little longer than what the recipe states but only about 15 more minutes and this could be due to just the difference in stoves. ( I do not have any special marking on my stove knobs to know exactly what is Medium or Medium low, it is always a guessing game for me, LOL). I am happy to find this recipe again cannot wait until next Sunday to make this wonderful recipe.

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