Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Sunday, October 31, 2021

Southern Filipino Chicken Adobo in Coconut Broth































Ephesians 2:4-10


[4] But God, being rich in mercy, because of the great love with which he loved us, [5] even when we were dead in our trespasses, made us alive together with Christ—by grace you have been saved—[6] and raised us up with him and seated us with him in the heavenly places in Christ Jesus, [7] so that in the coming ages he might show the immeasurable riches of his grace in kindness toward us in Christ Jesus. [8] For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, [9] not a result of works, so that no one may boast. [10] For we are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.



This was fabulous!



8 bone in skin on chicken thighs (about the same size)

1 can Coconut milk

Fresh Cilantro 

Prepared white rice


Braising liquid

1&1/2 c unseasoned Rice vinegar 

3/4 c low sodium Soy sauce

6 Smashed Garlic

1 t whole Peppercorns 

1 Serrano Chili

4 Bay leaves


Use a large Dutch oven.

Submerge thighs.

Marinate off heat 30 minutes. 


Bring chicken mixture to simmer.

Flip chicken, simmer 30 minutes.

Reserve 1 c braising liquid.


Remove chicken to a lined sheet pan covered with foil.


Pat chicken dry, skin side up.

Set aside.


Try to remove some fat from broth.

Reserve 1 c of de-fatted broth.

Add 1 can whole fat unsweetened coconut milk, not sweetened like CoCo Lopez.

Bring back to simmer.

Turn off heat.

Add 1/3 c fresh Cilantro. 


Back to the chicken.


Under broiler, let Thighs get crispy. 

To serve, add rice to plate, add a thigh to the side, drizzle broth over rice.


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