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Before you jump to Coconut chicken adobo recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for this. The overall economy is impacted by the number of people who are suffering from diseases such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get people to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, most people believe that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out a few simple changes.
Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer want to eat. For example, most probably you have never checked the box of your favorite cereal to find out its sugar content. One wholesome substitute that can give you a healthy start to your day is oatmeal. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to coconut chicken adobo recipe. To make coconut chicken adobo you only need 8 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Coconut chicken adobo:
- Get bone-in, skin-on chicken thighs
- Use rice vinegar
- Provide soy sauce
- Prepare Maggi
- Provide garlic, peeled and crushed
- You need whole black peppercorns
- Provide bay leaves
- Use can coconut milk
Steps to make Coconut chicken adobo:
- Trim any excess fat and skin from the chicken thighs and put them in a large mixing bowl. Combine all the other ingredients except for the coconut milk and pour onto the chicken. Cover and let marinate in the fridge for at least 1 hour.
- Pour the chicken and marinade into a large pan on medium heat. Add a cup of water and bring to a simmer. Let cook for 30 minutes.
- Remove the chicken and pat the thighs dry. Strain the sauce through a sieve, saving the garlic. Skim as much oil as you can from the surface of the sauce.
- Put the sauce back in the pan and turn the heat up to high. Let simmer until only about a cup of sauce remains. Stir the coconut milk into the pan and turn the heat back down to medium. Let cook for 5 minutes, then turn the heat down to low to keep the sauce warm while you finish the chicken.
- Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the chicken and garlic and sear until crisped. Eat with freshly steamed rice, with a generous dressing of sauce.
This adobo my friend is all together different in that we are talking Filipino food and in the Philippines, adobo is a cooking method or style of cooking and not so much a combinations of ingredients. Chicken adobo (Yasmin Newman)Source: Yasmin Newman. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Coconut Chicken Adobo from Mary-Frances Heck stays tender and juicy while braising in coconut milk and soy sauce. Chicken Adobo is a type of Filipino chicken stew.
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