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Coconut Chicken Adobo
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Every time we’ve made this dish it’s been a big hit! It goes great over jasmine rice or even some steamed broccoli. What really sets this dish apart is the addition of coconut milk which rounds out the flavors and balances the tangy acidity of the vinegar.  
serves 6

Ingredients

6-8 pieces bone-in, skin-on chicken
1 tablespoon oil
1 14-oz. can coconut milk
1/2 cup soy sauce
1⁄3 cup distilled white vinegar
1/4 teaspoon ground black pepper
2 bay leaves
4 cloves garlic, smashed
1 dried red chili or ½ teaspoon crushed red pepper (optional)
Steamed jasmine rice, for serving
2 tablespoons chopped cilantro (optional)
 

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Coconut Chicken Adobo
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat a large skillet or Dutch oven over medium-high heat and add the oil. Brown the chicken on all sides until crisp.
2. Mix coconut milk, soy sauce, vinegar, pepper, garlic, and chili in a bowl. Add liquid mixture and bay leaves to skillet. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
3. In the last 10 minutes of cooking, crank up the heat to medium-high to thicken the sauce slightly. Serve over rice, and garnish with cilantro, if using.

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