Creamy Chicken and Pork Coconut Adobo
Creamy Chicken and Pork Coconut Adobo
Ingredients
For the Adobo
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1 pound pork belly, cut into 1 1/2-inch pieces
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 3 bay leaves
- 2 tablespoons brown sugar, packed
- 10 garlic cloves, peeled, left whole
- 1 yellow onion, sliced
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup black rice vinegar
- 1/4 cup white rice vinegar
- 2 cups water, or as needed to cover
- 1 can full-fat coconut milk, 13.5 ounces
For Serving
- 4 cups steamed jasmine rice
- 2 spring onions, finely sliced, for garnish
Instructions
- 1
Place the chicken thighs, skin-side down, in a large, cold Dutch oven or heavy-bottomed pot. Cook over medium heat for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 2
Add the cut pork belly to the same pot, rendering some of its fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Drain off any excess fat, leaving about 2 tablespoons in the pot.
⏱️ 7 min
- 3
To the browning pork belly, add the black peppercorns, coriander seeds, bay leaves, brown sugar, and whole garlic cloves. Sauté for 2-3 minutes, stirring constantly, until the garlic begins to caramelize and the spices are fragrant.
⏱️ 3 min
- 4
Return the seared chicken thighs to the pot with the pork belly and aromatics. Arrange the sliced onions evenly over the meat.
⏱️ 2 min
- 5
Pour in the soy sauce, dark soy sauce, black rice vinegar, white rice vinegar, and water. Add enough water so that the liquid just covers the meat. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Cover the pot and reduce the heat to low. Simmer for 1 to 1 1/2 hours, or until the pork is tender and the chicken is falling off the bone.
⏱️ 90 min
- 7
Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 10-15 minutes, or until the sauce has reduced and thickened to a glossy, syrup-like consistency. The liquid should cling to the back of a spoon.
⏱️ 15 min
- 8
Remove the pot from the heat. Stir in the full-fat coconut milk until well combined and the sauce is creamy. Do not boil the sauce after adding the coconut milk, as it may curdle.
⏱️ 2 min
- 9
Serve the creamy chicken and pork coconut adobo hot over steamed jasmine rice, garnished generously with finely sliced spring onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Pork Coconut Adobo
Ingredients
For the Adobo
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1 pound pork belly, cut into 1 1/2-inch pieces
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 3 bay leaves
- 2 tablespoons brown sugar, packed
- 10 garlic cloves, peeled, left whole
- 1 yellow onion, sliced
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup black rice vinegar
- 1/4 cup white rice vinegar
- 2 cups water, or as needed to cover
- 1 can full-fat coconut milk, 13.5 ounces
For Serving
- 4 cups steamed jasmine rice
- 2 spring onions, finely sliced, for garnish
Instructions
- 1
Place the chicken thighs, skin-side down, in a large, cold Dutch oven or heavy-bottomed pot. Cook over medium heat for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pot and set aside.
⏱️ 10 min - 2
Add the cut pork belly to the same pot, rendering some of its fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Drain off any excess fat, leaving about 2 tablespoons in the pot.
⏱️ 7 min - 3
To the browning pork belly, add the black peppercorns, coriander seeds, bay leaves, brown sugar, and whole garlic cloves. Sauté for 2-3 minutes, stirring constantly, until the garlic begins to caramelize and the spices are fragrant.
⏱️ 3 min - 4
Return the seared chicken thighs to the pot with the pork belly and aromatics. Arrange the sliced onions evenly over the meat.
⏱️ 2 min - 5
Pour in the soy sauce, dark soy sauce, black rice vinegar, white rice vinegar, and water. Add enough water so that the liquid just covers the meat. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cover the pot and reduce the heat to low. Simmer for 1 to 1 1/2 hours, or until the pork is tender and the chicken is falling off the bone.
⏱️ 90 min - 7
Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for 10-15 minutes, or until the sauce has reduced and thickened to a glossy, syrup-like consistency. The liquid should cling to the back of a spoon.
⏱️ 15 min - 8
Remove the pot from the heat. Stir in the full-fat coconut milk until well combined and the sauce is creamy. Do not boil the sauce after adding the coconut milk, as it may curdle.
⏱️ 2 min - 9
Serve the creamy chicken and pork coconut adobo hot over steamed jasmine rice, garnished generously with finely sliced spring onions.
⏱️ 1 min