On the table tonight, yummy Chicken Adobo in Coconut Milk. Hope you enjoy 😊👍
10 pieces of chicken (thighs-bone-in & drumsticks) washed & dried
1 cup low sodium soy sauce
½ cup rice vinegar
1 tsp whole black peppercorns
½ tsp dried Chilli flakes
1 tsp brown sugar
2 bay leaves
In a flat dish pour marinade over chicken pieces and leave to marinate for 3 hours. Turn occasionally.
Drain chicken on a wire rack, reserving the marinade.
In a grill skillet add 1 tbsp olive oil. Once its piping hot grill chicken portions until nice and brown on both sides. About 8 mins. Remove set aside.
In a large saucepan add the following:
2 tbsp olive oil
1 onion chopped
2 green chillies chopped
2 cloves minced garlic
Sauté until tender then add your chicken portions & marinade liquid.
Crumble 2 x chicken bouillon cubes and simmer slowly for 25 mins.
Add 1½ cups coconut milk and continue simmering for 10 mins.
Serve with steamed basmati rice. Serves 3.
Recipe adapted from Food Network
Prepared, tried and tested by: Gail Haselsteiner
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