I didn’t grow up eating chicken adobo, but it feels like I’ve been eating it forever. there’s just nothing like a bowl of tangy, soy-saucy chicken on a bed of white rice. adobo is traditionally made with vinegar and soy sauce, but the added coconut milk in this version gives it a richer mouthfeel. with just a handful of ingredients, you’ll be able to whip this one up in no time - all you really need to buy is the chicken. feel free to sub the chicken with fried eggplant or tofu for a vegetarian version. must serve with white rice.
1 tiny can (5.6 oz/165mL) coconut milk (we recommend aroy-d since they don’t use additives)
1/2 cup gf tamari or filipino soy sauce (datu puti - doesn’t contain wheat)
1/4 cup white or cane vinegar
1 tsp. black peppercorns
3 bay leaves, dried
4 garlic cloves, smashed
1 inch piece turmeric, sliced
1 inch piece ginger, sliced
red chili flakes (optional, to taste)
4 chicken legs, bone-in, skin-on, thigh and drumstick separated
In a medium-large pot or dutch oven, combine coconut milk, tamari, vinegar, peppercorns, bay leaves, garlic, turmeric, ginger and red chili flakes. Bring to a gentle simmer.
Add the chicken (skin-side up) by laying them flat at the bottom of the pot, making sure that the liquid covers them 3/4 of the way. If it doesn’t, add water.
Bring the liquid back to a simmer and cover. Cook until the meat and skin are tender, about 45 minutes.
Remove the chicken, set aside, and reduce the sauce for approximately 5 minutes.
You can either eat it immediately or place the chicken on a baking sheet and broil in the oven for 3-4 minutes, until the chicken skin becomes crispy. Devour immediately.