Description
Simple and rich coconut chicken adobo with rice makes for a delicious dinner without spending all night in the kitchen!
Ingredients
- ¼ cups Oil
- 1 Tablespoon Garlic, Minced
- 1 whole Onion, Minced
- 8 whole Boneless Chicken Thighs
- 2 cups Chicken Broth
- 2 Tablespoons Fish Sauce
- ½ cups Soy Sauce
- ½ cups Rice Vinegar
- 2 cups Potatoes, Cubed
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
- 2 whole Bay Leaves
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 4 cups Cooked Rice
- 3 whole Green Onions, Sliced
- ¼ cups Oil
- 1 Tablespoon Garlic, Minced
- 1 whole Onion, Minced
- 8 whole Boneless Chicken Thighs
- 2 cups Chicken Broth
- 2 Tablespoons Fish Sauce
- ½ cups Soy Sauce
- ½ cups Rice Vinegar
- 2 cups Potatoes, Cubed
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
- 2 whole Bay Leaves
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 4 cups Cooked Rice
- 3 whole Green Onions, Sliced
Preparation
Heat oil in a large sauce pot over medium heat. Stir in the garlic and onion and cook until fragrant. Add the chicken thighs and brown on each side. Pour in the liquid ingredients (broth through vinegar), stirring well to combine. Then add the potatoes, peppers, and bay leaves. Ensure the liquid covers everything, adding more broth or water if needed. Cook down on medium heat until the chicken is tender, the potatoes are soft and delicious, and the sauce is reduced by half, about 20 minutes. Stir in coconut milk and continue to cook on low heat until you’re ready to eat. Serve over rice, topped with green onion.
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