Creamy Chicken and Pork Coconut Adobo

90 mins
Serves 1
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Directions

  1. 1Place chicken thighs skin-side down in a cold pan and place on medium heat.
  2. 2Place chicken thighs skin-side down in a cold pan and place on medium heat.
  3. 3Place chicken thighs skin-side down in a cold pan and place on medium heat.
  4. 4Flip the chicken thighs once the skin is nice and crispy, then set them aside.
  5. 5Flip the chicken thighs once the skin is nice and crispy, then set them aside.
  6. 6Flip the chicken thighs once the skin is nice and crispy, then set them aside.
  7. 7Cut the pork belly into manageable pieces.
  8. 8Cut the pork belly into manageable pieces.
  9. 9Cut the pork belly into manageable pieces.
  10. 10Add the pork belly to the pan and let it get a nice color.
  11. 11Add the pork belly to the pan and let it get a nice color.
  12. 12Add the pork belly to the pan and let it get a nice color.
  13. 13Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork.
  14. 14Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork.
  15. 15Add peppercorns, coriander seed, bay leaf, brown sugar, and loads of garlic to the pork.
  16. 16Let the mixture achieve a nice level of caramelization.
  17. 17Let the mixture achieve a nice level of caramelization.
  18. 18Let the mixture achieve a nice level of caramelization.
  19. 19Return the chicken thighs to the pan.
  20. 20Return the chicken thighs to the pan.
  21. 21Return the chicken thighs to the pan.
  22. 22Add sliced onions.
  23. 23Add sliced onions.
  24. 24Add sliced onions.
  25. 25Pour in soy sauce, dark soy sauce, black and white rice vinegar.
  26. 26Pour in soy sauce, dark soy sauce, black and white rice vinegar.
  27. 27Pour in soy sauce, dark soy sauce, black and white rice vinegar.
  28. 28Top the mixture to the brim with water.
  29. 29Top the mixture to the brim with water.
  30. 30Top the mixture to the brim with water.
  31. 31Cover the pan and cook for about an hour to an hour and a half.
  32. 32Cover the pan and cook for about an hour to an hour and a half.
  33. 33Cover the pan and cook for about an hour to an hour and a half.
  34. 34Remove the lid and turn the heat all the way up.
  35. 35Remove the lid and turn the heat all the way up.
  36. 36Remove the lid and turn the heat all the way up.
  37. 37Let the sauce reduce until it goes from thin and watery to a nice glossy, syrup-like consistency.
  38. 38Let the sauce reduce until it goes from thin and watery to a nice glossy, syrup-like consistency.
  39. 39Let the sauce reduce until it goes from thin and watery to a nice glossy, syrup-like consistency.
  40. 40Turn off the heat and add coconut milk.
  41. 41Turn off the heat and add coconut milk.
  42. 42Turn off the heat and add coconut milk.
  43. 43Garnish with spring onion and serve with rice.
  44. 44Garnish with spring onion and serve with rice.
  45. 45Garnish with spring onion and serve with rice.

Ingredients

  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Pork belly
  • Pork belly
  • Pork belly
  • Peppercorns
  • Peppercorns
  • Peppercorns
  • Coriander seed
  • Coriander seed
  • Coriander seed
  • Bay leaf
  • Bay leaf
  • Bay leaf
  • Brown sugar
  • Brown sugar
  • Brown sugar
  • Garlic
  • Garlic
  • Garlic
  • Onions
  • Onions
  • Onions
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Dark soy sauce
  • Dark soy sauce
  • Dark soy sauce
  • Black and white rice vinegar
  • Black and white rice vinegar
  • Black and white rice vinegar
  • Water
  • Water
  • Water
  • Coconut milk
  • Coconut milk
  • Coconut milk
  • Spring onion
  • Spring onion
  • Spring onion
  • Rice
  • Rice
  • Rice

Equipment

PanLidKnifeCutting boardSpoonFork