Chicken Adobo

This is my morphed version of the classic dish of the Philipines. Chicken Adobo can be made in countless ways. Mine is bold and spicy.

Chicken Adobo

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  • 3 onions, peeled and quartered, root end intact
  • 2 cup coconut vinegar
  • 1 cup coconut milk
  • 20 clove garlic cloves, peeled and left whole
  • 3 bay leaves
  • 4 whole thai bird chili peppers, halved lengthwise, or to taste
  • 1 teaspoon whole black peppercorns
  • 3 pound boneless chicken thighs
  • salt, as needed
  • steamed jasmine rice with garlic, for serving (optional)
  • garnish with egg, mango, pineapple and/or more chilis
  • ½ teaspoon tumeric


In a medium bowl, combine onion wedges, vinegar, coconut milk, garlic, tumeric, bay leaves, chiles, and peppercorns. Add chicken; Stir to coat. Then let it marinate, covered, in the refrigerator for at least 2 hours.

Arrange chicken and onion wedges in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes. Taste for salt and seasonings.

Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.

Prepare the rice to your liking. Fluffy with a bit of garlic is traditional. 

Transfer chicken to a serving platter, and top with reduced sauce, and onion wedges. Serve with rice and your choice of garnish.