Chicken and pork coconut adobo
Chicken and pork coconut adobo
Ingredients
For the Adobo
- 1 1/2 pounds chicken thighs, bone-in, skin-on, cut into serving pieces
- 1 pound pork belly, cut into 1 1/2-inch cubes
- 10 garlic, cloves, minced
- 1/2 cup soy sauce
- 1/2 cup cane vinegar
- 1/2 cup water
- 1 teaspoon black peppercorns, whole
- 3 bay leaves
- 1 can coconut milk, 13 1/2 ounces
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, combine chicken, pork, minced garlic, soy sauce, cane vinegar, whole black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
⏱️ 5 min
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken and pork from marinade, reserving the marinade. Sear the chicken and pork in batches until lightly browned on all sides. Remove from pot and set aside.
⏱️ 15 min
- 3
Pour the reserved marinade into the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 4
Return the seared chicken and pork to the pot. Add 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is tender.
⏱️ 45 min
- 5
Stir in the coconut milk. Increase heat to medium and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 15 min
- 6
Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and pork coconut adobo
Ingredients
For the Adobo
- 1 1/2 pounds chicken thighs, bone-in, skin-on, cut into serving pieces
- 1 pound pork belly, cut into 1 1/2-inch cubes
- 10 garlic, cloves, minced
- 1/2 cup soy sauce
- 1/2 cup cane vinegar
- 1/2 cup water
- 1 teaspoon black peppercorns, whole
- 3 bay leaves
- 1 can coconut milk, 13 1/2 ounces
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, combine chicken, pork, minced garlic, soy sauce, cane vinegar, whole black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
⏱️ 5 min - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken and pork from marinade, reserving the marinade. Sear the chicken and pork in batches until lightly browned on all sides. Remove from pot and set aside.
⏱️ 15 min - 3
Pour the reserved marinade into the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 4
Return the seared chicken and pork to the pot. Add 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is tender.
⏱️ 45 min - 5
Stir in the coconut milk. Increase heat to medium and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 15 min - 6
Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed rice.
⏱️ 5 min