Chicken Adobo in Coconut Milk
Chicken Adobo in Coconut Milk recipe
Yield
6 servingsPrep
10 minCook
20 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut into pieces |
|
| 1 ½ | cups |
apple cider vinegar
|
|
| 6 | tablespoons |
garlic
finely minced |
|
| ½ | cup |
soy sauce, tamari
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 2 | each |
bay leaves
|
*
|
| 1 | tablespoon |
peppercorns
|
|
| 1 | tablespoon |
brown sugar
|
|
| 12 | ounces |
coconut milk
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut into pieces |
|
| 355 | ml |
apple cider vinegar
|
|
| 9E+1 | ml |
garlic
finely minced |
|
| 118 | ml |
soy sauce, tamari
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 2 | each |
bay leaves
|
*
|
| 15 | ml |
peppercorns
|
|
| 15 | ml |
brown sugar
|
|
| 346.8 | ml/g |
coconut milk
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Combine all ingredients in a sauce pan and marinate for two hours.
Boil mixture until chicken is tender.
Separate sauce from chicken and broil chicken until brown.
Reduce the sauce over moderate heat to half and pour over chicken.
Serve hot with rice.
