Filipino Coconut Chicken Adobo

Ingredients

• 2 lbs boneless skinless chicken thighs
• 3 tbsp extra-virgin coconut oil
• 2 whole large yellow onions
• 6 whole garlic cloves
• 1 inch piece fresh ginger
• ½ cup low-sodium soy sauce
• ½ cup white vinegar
• 1.5 cups full-fat coconut milk
• 3 whole bay leaves
• 1 tsp whole black peppercorns
• 1 tsp kosher salt
• ¼ cup fresh cilantro

Instructions

1. 1

   Pat the 2 lbs of boneless skinless chicken thighs completely dry with paper towels — removing surface moisture is what gives you a deep, flavorful sear. Cut each thigh into 2-inch chunks so they cook evenly and absorb the sauce better. Set aside on a clean plate.

2. 2

   Slice 2 large yellow onions lengthwise in half, then cut each half into thin half-moons about 1/4-inch thick — you want them just thin enough to soften completely into the sauce.

3. 3

   Peel and crush 6 garlic cloves lightly with the side of your knife to open them up and release flavor — leave them whole, don't mince them. Peel a 1-inch piece of fresh ginger and slice it very thinly into coins about 1/8-inch thick.

4. 4

   Set a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add 3 tbsp of extra-virgin coconut oil and let it heat for 1 minute until shimmering and fragrant — coconut oil has a lower smoke point than other oils, so watch carefully.

5. 5

   Working in two batches to avoid crowding the pot, sear the chicken pieces: place them in the hot oil without moving them for 2-3 minutes until the undersides are dark golden and caramelized. This fond (browned stuck-on bits) is pure flavor. Flip each piece and sear the other side for another 2 minutes until golden. Transfer to a plate. The chicken doesn't need to be cooked through — you'll braise it in the sauce.

6. 6

   Lower the heat to medium and add the sliced onions to the same pot, scraping the bottom with a wooden spoon to loosen all that caramelized fond. Sauté for 3-4 minutes until the onions just begin to soften and turn translucent at the edges — they should still have some bite.

7. 7

   Add the crushed garlic cloves and ginger coins. Stir constantly for 30 seconds until the kitchen fills with that distinctive pungent aroma — this blooms the flavors. Don't let them brown or they'll turn bitter.

8. 8

   Pour in 0.5 cup of low-sodium soy sauce and 0.5 cup of white vinegar. The vinegar will smell sharp and assertive — this is correct. Stir and let the mixture simmer for 1 minute, scraping up any remaining browned bits from the bottom of the pot.

9. 9

   Return the chicken pieces to the pot along with any juices that accumulated on the plate. Nestle 3 bay leaves into the mixture and add 1 tsp of whole black peppercorns. Stir everything gently to combine.

10. 10

    Pour 1.5 cups of full-fat coconut milk slowly around the chicken — stir gently to distribute evenly. The sauce should just cover the chicken. If needed, add a splash of water. Bring to a gentle simmer and taste the liquid: it should taste balanced between salty (soy), tangy (vinegar), and slightly sweet. Add up to 1 tsp of kosher salt if it tastes flat.

11. 11

    Lower the heat to medium-low and cover the pot partially with the lid (leave it slightly ajar to allow some evaporation). Simmer gently for 25-30 minutes, stirring occasionally. The chicken is done when a piece flakes easily when pressed with a fork and the internal temperature reaches 165°F on an instant-read thermometer. The sauce should have reduced slightly and become thicker and glossier from the coconut milk emulsifying with the soy and vinegar.

12. 12

    Remove the pot from the heat. Taste the sauce and adjust seasoning: if it's too salty, add a splash of water; if it needs more depth, add 1 more tbsp of soy sauce. Remove the bay leaves with a spoon or small slotted spoon — they're for flavor, not eating.

13. 13

    Tear 0.25 cup of fresh cilantro into rough pieces and scatter over the top of the adobo just before serving. The fresh herb brightens the rich, savory sauce.

14. 14

    Spoon the chicken and sauce into bowls or over steamed white rice. The creamy, savory-tangy sauce is meant to be eaten with every bite — make sure each serving gets plenty of sauce and some of those caramelized onions and garlic pieces.

Tools you’ll need

• cutting board
• sharp chef's knife
• paper towels
• 5-quart Dutch oven or heavy-bottomed pot with lid
• wooden spoon
• instant-read thermometer
• small slotted spoon

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