Tuesday, July 14, 2020
Home Chicken Chicken Thigh Fillet Adobo with Coconut Milk

Chicken Thigh Fillet Adobo with Coconut Milk

This delicious dish calls for a lot of rice. The creamy coconut adobo sauce is oh sooo good!! I once made a mistake of making this when I was so hungry.   I ate so much rice but no regrets, I was so hungry and couldn’t stop eating until fully satiated.  Well, the guilt came much later when I stepped in the scale.  Ugh, I hate that scale.  😀

Chicken Thigh Fillet Adobo with Coconut Milk

4.5 from 2 votes
Course: Main Course
Cuisine: Filipino
Keyword: adobo, chicken adobo, chicken thigh, coconut milk, spicy adobo, spicy chicken adobo
Author: Olive
This delicious dish calls for a lot of rice. The creamy coconut adobo sauce is oh sooo good!! I once made a mistake of making this when I was so hungry.
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Ingredients (click ingredient to buy it)

Instructions

  • Put a pan over medium high heat.
  • Wash and pat dry chicken fillet with paper towels.
  • Season with salt and ground black pepper.
  • When pan is really hot, put seasoned chicken skin side down and let cook until skin is bowned. You may or may not cover the pan.
  • Flip the chicken and cook the other side for about 5 minutes.
  • Take chicken out of the pan and set aside.
  • Add about a tablespoon of coconut oil ( or any cooking oil) in the pan, when oil is hot, add garlic and red chilies.
  • Lower heat and add soy sauce, vinegar and a little water ( about 1/4 cup only).
  • Bring to a boil then add coconut milk.
  • Add laurel leaf, if using.
  • Let it simmer then put the pan-fried chicken pieces.
  • Simmer until liquid is reduced to slightly sticky consistency.
  • Taste to check the seasoning.
  • Serve with steamed rice. Enjoy!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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