Coconut Milk Chicken Adobo Recipes

Steps:

• 1. Put chicken in a large bowl. Add soy sauce and coat chicken well. Refrigerate for 30 minutes to 1 hour.
• 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Put chicken, skin side down, in a 12-inch nonstick skillet with the olive oil. Cook over medium-high heat until chicken is browned, 7 to 10 minutes.
• 3. While chicken is browning, whisk coconut milk, vinegar, garlic, ginger, bay leaves, and pepper corns into the soy sauce. Add mixture to skillet, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Turn chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes.
• 4. Transfer chicken to a serving dish. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallions. Serve with rice.

Steps:

• Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
• Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
• Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
• Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
• Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

Steps:

• In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
• Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
• Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
• Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

Steps:

• Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
• Boil mixture on stovetop until chicken is tender.
• Preheat Broiler.
• Remove chicken from sauce and broil until browned.
• Reduce sauce to half over medium heat.
• Pour over chicken.
• Serve hot with sticky rice.

Steps:

• Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
• Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.