A RECIPE + SPICES TO CREATE
Coconut Chicken Adobo
45 MINS
| 8 oz
ingredients
1 tbsp coconut oil
2 pounds bone-in, skin-on chicken thighs
6 garlic cloves, roughly chopped
1 tsp whole black peppercorns, ground or crushed in mortar in pestle
1 tsp whole green peppercorns, ground or crushed in mortar in pestle
¼ tsp red pepper flakes
½ cup full-fat coconut milk
¼ cup white vinegar
¼ cup light soy sauce
¾ cup water
2 tsp brown sugar
4 fresh bay leaves
cooked rice, for serving
chopping green onions for garnish
directions
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the chicken, skin-side down, and cook over medium-high, until fat starts to render, about 5 minutes. Flip and cook on other side for about 5 mins.
- Add the garlic, pepper, red-pepper flakes, and stir for 30 seconds. Add the coconut milk, vinegar, soy sauce, water, brown sugar, and bay leaves, and let the mixture come to a boil. Reduce heat to medium-low and simmer, covered, until the chicken is cooked through, tender, and slightly falling off the bone, about 30-35 mins. Stir halfway through.
- Increase the temperature to medium, uncovered, until sauce is thickened, about 5-10 minutes. Stir constantly. Serve chicken and sauce over rice and garnish with green onions.
expiry:
3 days in the fridge
tips
You can use whole or finely ground peppercorns for this recipe (I prefer finely ground). Also if you only have one type of peppercorn, feel free to use just that one instead of both black and green!
My recipe calls for 3/4 cup water when stewing the chicken but you may need to add a bit more depending on how fast the water evaporates while it simmers. Feel free to adjust as needed.
My recipe calls for 3/4 cup water when stewing the chicken but you may need to add a bit more depending on how fast the water evaporates while it simmers. Feel free to adjust as needed.
FULL RECIPES + SPICES AT SELEFINA.COM