Creamy Chicken and Pork Coconut Adobo

90 mins
Serves 1
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Directions

  1. 1Place chicken thighs in a cold pan.
  2. 2Place the pan on medium heat and only flip them once the skin is nice and crispy.
  3. 3Put the cooked chicken thighs to the side.
  4. 4Cut the pork belly into manageable pieces.
  5. 5Add the pork belly to the pan and let it get a nice color.
  6. 6Add peppercorns, coriander seed, and bay leaf to the pork belly.
  7. 7Add brown sugar and loads of garlic to the pan and let it caramelize.
  8. 8Add the chicken thighs back into the pan.
  9. 9Add onions to the pan.
  10. 10Pour soy sauce, dark soy sauce, black and white rice vinegar into the pan.
  11. 11Top the pan to the brim with water.
  12. 12Cover and let that cook for about an hour to an hour and a half.
  13. 13Take the lid off and turn the heat all the way up.
  14. 14Let the sauce reduce till it goes from thin and watery to a nice glossy syrup-like consistency.
  15. 15Cut the heat and add the coconut milk.
  16. 16Garnish with spring onion.
  17. 17Serve with rice.

Ingredients

  • chicken thighs
  • pork belly
  • peppercorns
  • coriander seed
  • bay leaf
  • brown sugar
  • garlic
  • onions
  • soy sauce
  • dark soy sauce
  • black rice vinegar
  • white rice vinegar
  • water
  • coconut milk
  • spring onion

Equipment

panknifechopping boardlidspoon

Tips

  • The chicken should fall off the bone with ease and is packed with flavor.