Adobo actually originated as a Spanish food, but it came to the Philippines (my hubby’s homeland) during the 500 year Spanish reign of their country. It is now a staple Filipino dish. This version of Adobo uses ingredients typically found in Southeast Asia. Our family has personalized the recipe even more to include coconut milk and green chili’s (optional) which is not in the original recipe. Doesn’t coconut make everything better? Approximate cooking time: 1 hour total, but most of that time is reducing liquid.
Ingredients
1.5 – 2 lbs of chicken thighs (bone and skin on) or other dark meat
3 – 4 T coconut oil 1
small onion, sliced rings
5-7 large garlic cloves peeled and chopped
1 large tomato sliced
1/2 c filtered water
1/2 c coconut vinegar
1/3 c coconut aminos (or fermented soy sauce)
1 1/2 c coconut milk
1 T annato powder (optional)
1 -2 green chili peppers, chopped (optional for heat)
2 bay leaves salt and pepper to taste
Procedure
1) Saute onion, tomato, and garlic until translucent.
2) Add chicken thighs and cook until browned on the outside.
3) Add water, vinegar, coconut aminos (or fermented soy sauce), green chilis and bay leaves then bring to a boil then immediately reduce temperature to medium heat.
4) Reduce liquid until about 1/4 or less of the liquid remains.
5) Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.
For Other Filipino Recipes
Pin It
Post links to Fat Tuesday, Tuesday at the Table, Traditional Tuesdays, Real Food Wednesdays, What’s Cooking Wednesdays, Day to Day joys, Real Food Thursday, Turning the Table Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, Real Food Wednesday
Hi Jen,
We would just love your Coconut Chicken Adobo. It is a great recipe with lots of good flavor. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
Mmm… this is so right up my alley! I love cooking dark chicken meat and coconut *anything* is my FAVE! I’ve never even heard of coconut vinegar though — do you think it’s that important for this recipe? If I can’t find it, could I sub with another vinegar do you think?
Emily, regular vinegar should work fine too. I always work with what I have around the house. Good luck with it and let us know how it turns out!
Yum! I’m pinning this one. Need to get a few more ingredients before I can make it.
Thanks for pinning, Michelle. Let me know how it turns out when you make it!
I pinned this a while ago and just made it tonight (out of coconut aminos AND vinegar.. subbed white wine vinegar and wheat-free tamari, plus I used all legs because it’s what I had) and it was a hit with everybody, from Grandma on down to the youngest (12yo). Oh, and I didn’t pay real close attention to the directions and added the coconut milk with the other liquids… pretty sure it made little difference. Really good food.
Glad it turned out well and everyone liked it! Yippee! I love getting feedback like that. Thanks for sharing!
Oh my land Jen, this is do die for! The smell throughout my house…the fact that it was so easy and hands off to prepare….a total winner! Thank you!
Tessa, thanks for coming back and letting me know you liked it. I always wonder how recipes turn out for people after they make them. We had this dish last night and leftovers tonight (as I was a little under the weather and feeling too lazy to make a new dinner). I think the leftovers are even better . . .
yummy round 2!! Shared on my fb page too!
Your opening paragraph caught my attention! My husband is Filipino too.
I haven’t had adobo in sooooo long. I’m looking forward to trying your recipe!
Hugs,
Megan
This is suppose to be a real food page, yet you show white rice? It has no nutritional value & is high glycemic. This is what has contributed to America’s obesity & diabetes epidemic! Cut out white sugar, white flour, white rice. Why not use wild rice, brown rice, or brown basmati? Much healthier options.
Michelle, First of all, Asian cultures eat white rice exclusively. I follow traditional preparation practices of food and this is how traditional rice eating cultures eat rice. Real Food is not subjective to modern ideas of politically correct food (ie: brown rice). Eating rice with the BRAN is a modern phenom.
White rice is also low in ANTI-nutrients like phytic acid that will block any nutrients in the bran unless you soak and sprout. Reducing the glycemic index to almost nothing is easy by adding broth or healthy fats like butter. And if you notice my picture, I use very little rice (although my hubs, being Asian, eats a lot more than I).
White rice is an excellent way to regulate hormones. http://butterbeliever.com/brown-rice-vs-white-rice-which-is-healthy/
http://chriskresser.com/is-starch-a-beneficial-nutrient-or-a-toxin
http://chriskresser.com/arsenic-in-rice-how-concerned-should-you-be
http://perfecthealthdiet.com/2011/06/is-shou-ching-to-blame-for-our-rice-habit/