Kicking up the traditional chicken adobo by incorporating a creamy ingredient to balance the dish's signature acidity. This process covers marinating, searing, and simmering the chicken, offering an elevated flavor profile for this classic Filipino dish.
INGREDIENTS
- 2.5– 3 lbs (1.5 kg) chicken thighs (bone-in, skin-on for flavor; boneless skinless also works)
- 1/2 cup (120ml) soy sauce (regular or light; avoid dark soy)
- 1/3 cup (80ml) vinegar (Filipino cane vinegar preferred, or white/coconut vinegar)
- 1 1/2 cups (360ml) water (or enough to partially submerge chicken)
- 1 medium onion, thinly sliced or diced
- 5–6 cloves garlic, minced or smashed
- 3 bay leaves (fresh or dried)
- 1 tsp whole black peppercorns (or 1/2 tsp coarse ground black pepper)
- 1–2 tbsp brown sugar (adjust to taste, or omit if using cane vinegar)
- 2 tbsp neutral oil (canola, vegetable, or avocado oil)
- Salt, only if needed (soy adds a lot of salt already)
- 1 to 1.5 cups coconut milk (depending on how creamy you like it)
- Chopped green onions or cilantro for garnish
