serves
6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Quick Chicken
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 2 tbsp vegetable oil
- 6 chicken marylands
- 8 garlic cloves, bruised
- 2 tsp whole black peppercorns, plus extra ground black pepper to serve
- 4 dried red chillies
- 4 dried bay leaves
- ½ cup soy sauce
- ½ cup coconut vinegar or rice vinegar
- ¼ cup brown sugar
- 200 ml coconut cream
Instructions
- Heat the oil in a large, heavy-based saucepan over medium heat. Using a sharp knife, cut the chicken marylands into thigh and drumstick pieces. Sear the chicken in batches on both sides, until well-browned. Add the garlic and peppercorns to the pan and allow to toast for 1 minute, then add the chillies, bay leaves, soy sauce, vinegar, sugar to the pan with ½ cup water. Bring to a simmer, then cover and cook for 15 minutes.
- Stir through the coconut cream and simmer, uncovered, for a further 10 minutes, or until the sauce is thickened and the chicken is cooked through.
- Transfer the coconut chicken adobo to a large serving plate and sprinkle with a little extra black pepper, then serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Chicken
