Filipino Chicken Adobo with Coconut Cream Reduction

For the Chicken Adobo:

Ingredients:

  • 4 pounds chicken thighs, bone-in and skin-on

  • 1 cup soy sauce

  • 1 cup apple cider vinegar

  • 1 head of garlic, cloves peeled and minced

  • 2 bay leaves

  • 1 teaspoon whole black peppercorns

  • 1 tablespoon sugar

  • 2 tablespoons vegetable oil

  • 1 cup water

  • Fresh cilantro and sliced green onions for garnish

For the Coconut Cream Reduction:

Ingredients:

  • 1 cup coconut cream

  • 2 tablespoons honey

  • 1 tablespoon grated fresh ginger

  • Zest of 1 lime

  • Salt and black pepper to taste

Instructions:

For the Chicken Adobo:

1.      Marinate Chicken:

    • In a large bowl, combine soy sauce, apple cider vinegar, minced garlic, bay leaves, whole black peppercorns, and sugar. Add the chicken thighs to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours or overnight.

2.      Sear Chicken:

    • Heat vegetable oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs, skin side down, until golden brown. Flip and sear the other side.

3.      Add Marinade and Water:

    • Pour the marinade over the seared chicken. Add 1 cup of water to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes or until the chicken is tender.

For the Coconut Cream Reduction:

1.      Prepare Coconut Cream Reduction:

    • In a separate saucepan, combine coconut cream, honey, grated fresh ginger, and lime zest. Simmer over low heat, stirring frequently, until the mixture thickens.

2.      Season:

    • Season the coconut cream reduction with salt and black pepper to taste. Set aside.

To Finish:

1.      Bake and Glaze:

    • Preheat your oven's broiler. Transfer the chicken from the skillet to a baking sheet. Place under the broiler for 5-7 minutes, or until the skin is crisp and golden. Baste the chicken with the reduced sauce during this process.

2.      Serve:

    • Arrange the chicken on a serving platter. Drizzle the coconut cream reduction over the top. Garnish with fresh cilantro and sliced green onions.

Presentation Tips:

  • Serve the Chicken Adobo on a bed of jasmine rice or garlic fried rice.

  • Plate the dish with elegance, creating a balance of colors and textures.