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Father Leo's Mom’s Chicken Adobo with Lemon-Infused Coconut Curry Sauce

Here's how you make Father Leo's Mom’s Chicken Adobo with Lemon-Infused Coconut Curry Sauce
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  • Servings: 5
  • Prep: 10m
  • Cook: 2h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons oil (vegetable oil)
  • 2 garlic cloves, minced
  • 2 to 3 pounds chicken (6 to 8 pieces of chicken (you can select any pieces, bone in and with skin removing the skin is optional, but risks the chicken getting dry)
  • 1 tablespoon salt
  • 2 tablespoons Chinese Five Spice Powder (or one packet of adobo mixture)
  • 2 whole bay leaves
  • 1 large white onion, quartered
  • 1 cup soy sauce, low sodium
  • 1/2 cup apple cider vinegar
  • 1 teaspoon whole black peppercorns
  • Lemongrass (6-inch branch)
  • 1 tablespoon dry curry powder
  • 226 grams coconut milk (1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in a large pot, and sauté garlic over medium heat.

  • Step 2: Season chicken with salt and Five Spice Powder (or adobo seasoning). Add chicken to the pot and cook until lightly browned on at least two sides of each piece, about 2 minutes on each side.

  • Step 3: Add the bay leaves, onion, soy sauce, vinegar, and black peppercorns. Mix together.

  • Step 4: Keep pot covered, stirring occasionally, and cook for about 15 minutes.

  • Step 5: Add lemongrass, curry powder, and coconut milk and mix.

  • Step 6: Reduce heat to simmer for another 10 to 15 minutes, uncovered, stirring occasionally. Remove lemongrass and bay leaves before serving with hot sticky rice.

We hope you enjoy this recipe!

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