This Baked Chicken Coconut Adobo was inspired by 2 adobo dishes. The baked chicken wings adobo and pork adobo with coconut and scallions. I basically just took elements from each style of adobo and put it all in one dish using chicken thighs and legs. Did it work? Hell Yeah! You can never go wrong with adobo unless of course your burn it, heh.

5-7 chicken pieces (thighs, legs)
1 1/2 cup of flour
1/2 cup soy sauce
1/2 cup vinegar
half a can of coconut milk (store the rest in the fridge)
6 cloves of garlic, crushed and peeled
2 thumb-sized ginger, chopped coarsely
black pepper
3 whole bay leaves
3 cups of water
3 sprigs of scallions, cut in 3rds

Preheat the oven to 375°.

Drench the chicken pieces in flour. Bake it in the oven for 35 minutes.

While the chicken bakes in the oven, combine the soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, and water in a pot. Let it boil and continue to boil to reduce it at least in half.

Add the baked chicken into the sauce.

Add the coconut milk, then stir the whole thing. Cover and cook for 10-15 minutes. Add the scallions in the end. Cover, and turn the stove off. The heat will continue to cook the scallions.

Serve with white rice. You can add potatoes if you want. Add them after the coconut milk and just cook until fork tender.

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