COOKING WITH COCONUT WATER RECIPES

Name: Coconut Milk Chicken Adobo
Total time: 1 h 45 min
Yield: 6 to 8 servings
Cuisine: filipino
Ingredients: 2 tablespoons coconut oil; 15 garlic cloves, roughly chopped; 2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper; 1/2 teaspoon red-pepper flakes; 4 pounds bone-in, skin-on chicken drumsticks and thighs; 1 cup unsweetened coconut milk; 1/2 cup coconut vinegar; 1/2 cup soy sauce; 8 fresh bay leaves; Cooked rice, for serving

COCONUT MILK CHICKEN ADOBO RECIPE - NYT COOKING

Coconut Milk Chicken Adobo Recipe - NYT Cooking image

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Provided by Angela Dimayuga

Total Time 1 hours 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons coconut oil
15 garlic cloves, roughly chopped
2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
4 pounds bone-in, skin-on chicken drumsticks and thighs
1 cup unsweetened coconut milk
1/2 cup coconut vinegar
1/2 cup soy sauce
8 fresh bay leaves
Cooked rice, for serving

Steps:

In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

COCONUT RICE RECIPE - NYT COOKING

Coconut Rice Recipe - NYT Cooking image

Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

Provided by Tejal Rao

Total Time 35 minutes

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water

Steps:

Rinse the rice a few times, until the water that drains away runs almost completely clear.
Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

Nutrition Facts : @context http//schema.org, Calories 96, UnsaturatedFatContent 0 grams, CarbohydrateContent 4 grams, FatContent 9 grams, ProteinContent 1 gram, SaturatedFatContent 8 grams, SodiumContent 243 milligrams, SugarContent 3 grams

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