Chicken adobo holds a special place in my heart. The savory tastes from the garlic to the slightly salty taste from the soy sauce and the sour taste from the vinegar - this recipe is something that I make at least twice per month. It's a quick and easy thing to make with typical ingredients that we have in our kitchen and literally takes no more than about a half hour to 45 minutes to cook. Once you finish, you can put this over a bed of rice with the vegetable of your choice and boom - you have a quality dinner!
4 chicken thighs (roughly 2 lbs)
1 tsp of peppercorns OR freshly cracked pepper
2 tbsp olive oil (but any oil works here)
1 tbsp of butter
10 cloves of garlic
¼ cup of honey
½ cup of soy sauce
¾ cup of unsweetened full fat coconut milk
⅓ cup of white vinegar
3-4 bay leaves
- Dice up garlic and set aside.
- Combine honey, soy sauce, coconut milk, and white vinegar in a food processor (a whisk or hand mixer works too) and mix thoroughly for about 10 seconds, until the liquid is homogeneous.
- If using freshly cracked pepper, fully season chicken thighs with pepper. If using peppercorns, skip this step.
- On medium high heat, combine butter and olive oil in a skillet. Once oil is hot, but not burning, add chicken to skillet and sear on both sides. Roughly 5-6 minutes per side, or until the chicken is browned to your liking.
- Once chicken is seared on both sides, reduce the heat to low add garlic to the skillet and cook for about 2 minutes - until garlic is fragrant and golden.
- Add soy sauce mixture and bay leaves to the skillet and cover with a lid for 25 minutes. If using peppercorns, add here. After 25 minutes, take the lid off and cook for an additional 10 minutes (or until chicken is cooked all of the way through).
- For best results, let the chicken cool off a little before serving - the sauce thickens a bit and it turns into a gravy that is out of this world!
- Top with chopped green onions!
- Eat 🙂