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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 Snacks that give You Energy.

Healthy eating helps bring about a feeling of well being. We tend to feel way less gross whenever we increase our daily allowance of healthy foods and decrease our consumption of unhealthy foods. A bit of pizza will not cause you to feel as healthy as eating a fresh green salad. Sometimes it’s tough to find healthier foods for something to eat between meals. Shopping for snack foods can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains found in white bread.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. To cook coconut chicken adobo you need 8 ingredients and 5 steps. Here is how you cook that.

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

This adobo my friend is all together different in that we are talking Filipino food and in the Philippines, adobo is a cooking method or style of cooking and not so much a combinations of ingredients. Chicken adobo (Yasmin Newman)Source: Yasmin Newman. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Coconut Chicken Adobo from Mary-Frances Heck stays tender and juicy while braising in coconut milk and soy sauce. Chicken Adobo is a type of Filipino chicken stew.

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