THE RECIPE JOURNAL · Main Course
Coconut-infused Chicken Adobo
This dish combines tender chicken simmered in a rich, tangy sauce with the creamy sweetness of coconut for a delicious twist on a classic favorite. It's easy to make and perfect for a comforting weeknight meal.
FROM THE KITCHEN • Coconut-infused Chicken Adobo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the vinegar, soy sauce, coffee, and brown sugar in a bowl until the sugar has completely dissolved. Heat the coconut oil in a large Dutch oven over high heat. Add the chicken pieces in batches, skin side down, and cook them until they're golden and crispy—about 4 minutes per side. Once browned, set the chicken aside on a plate.
02
Step 2
Pour out all but about 2 tablespoons of the drippings from the pot and return it to the stove. Toss in the chopped garlic and fry it until it turns light brown and crispy, which should take around 3 minutes. Scoop the garlic out and set it aside, leaving the flavorful drippings in the pot. Next, add the shallots and minced garlic, stirring constantly until the shallots become translucent and the garlic browns nicely, about 5 minutes.
03
Step 3
Tie the peppercorns and bay leaves in a small piece of cheesecloth to make a spice bundle. Add the browned chicken back into the pot along with the vinegar mixture and the spice bundle. Bring everything to a boil, let it bubble for a minute or two, then reduce the heat to low. Cover the pot and let it simmer gently for about half an hour.
04
Step 4
After that, stir in the shiitake and oyster mushrooms, coconut cream, and turmeric. Cover again and keep simmering until the chicken is tender and cooked through, another 15 to 20 minutes. When the chicken is done, either cut the leg quarters in half or shred the meat off the bones. Remove the spice bundle and skim off any excess fat from the sauce.
05
Step 5
Finally, return the chicken to the sauce, sprinkle over the fried garlic and sliced green onions, and give it a good stir before serving.
Why you’ll love it
This dish offers a beautiful blend of savory and sweet flavors, with the rich creaminess of coconut balancing the tangy, garlicky notes of traditional adobo. It’s comforting and unique, making it a favorite for both weeknight dinners and special occasions.
How to serve
Serve this with steamed white rice or garlic fried rice to soak up the flavorful sauce. A side of sautéed greens or a simple cucumber salad adds a refreshing contrast to the rich dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid curdling the coconut milk, adding a splash of water if the sauce thickens too much.
