Adobo with Chicken and Coconut Milk

Step 1

In a bowl, whisk together the vinegar, soy sauce, coffee, and brown sugar until the sugar has completely dissolved. Heat the coconut oil in a large Dutch oven over high heat. Working in batches, place the chicken pieces skin-side down and cook until they’re golden and crispy, about 4 minutes per side. Once browned, transfer the chicken to a plate.

Step 2

Pour out all but about 2 tablespoons of the drippings from the pot and return it to the heat. Add the chopped garlic and fry it until it’s light brown and crispy, which should take around 3 minutes. Scoop out the garlic and set it aside in a small bowl, leaving the drippings in the pot. Next, add the shallots and minced garlic to the pot and cook, stirring often, until the shallots soften and the garlic browns, about 5 minutes.

Step 3

Tie the peppercorns and bay leaves inside a small square of cheesecloth with kitchen string. Add the browned chicken back to the pot along with the vinegar mixture and the spice bundle. Bring everything to a boil and let it bubble for 1 to 2 minutes. Then lower the heat, cover the pot, and let it simmer gently for about 30 minutes.

Step 4

After that, stir in the shiitake and oyster mushrooms, coconut cream, and turmeric. Cover again and keep simmering until the chicken is tender, another 15 to 20 minutes. Remove the spice bundle, skim off any excess fat from the sauce, and either cut the leg quarters in half or shred the meat from the bones. Return the chicken to the sauce, sprinkle with green onions and the crispy garlic you set aside earlier, and you’re ready to serve.

Creative Serving Ideas

Serve this with steamed white rice or garlic fried rice to soak up the sauce. A side of sautéed greens or pickled vegetables can add a nice contrast and freshness to the meal.

Leftover Care Tips

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove to prevent the coconut milk from separating. This dish also freezes well—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use regular vinegar instead of spiced cane vinegar?

Yes, but spiced cane vinegar adds a unique tangy flavor. If using regular vinegar, you might want to add some spices like peppercorns or garlic for depth.

What can I substitute for coconut oil?

You can use vegetable oil or olive oil as a substitute, but coconut oil adds a subtle richness that complements the coconut cream.

How do I know when the chicken is fully cooked?

The chicken is done when it’s tender and easily pulls away from the bone, usually after simmering for 45-50 minutes total.

Can I use other types of mushrooms?

Yes, you can substitute with button, cremini, or portobello mushrooms if shiitake and oyster aren’t available.

Is brewed coffee necessary in the sauce?

The coffee adds depth and slight bitterness that balances the sweetness; you can omit it but the flavor will be less complex.

Can I prepare this dish in advance?

Yes, it tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently before serving.

How do I tie the spice bundle?

Place peppercorns and bay leaves in a small square of cheesecloth, then tie it securely with kitchen string to make a sachet.