In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It's akin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.

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Recipe Summary

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.

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  • Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.

  • Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.

  • Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.

  • Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

Editor's Note:

Nutrition data for this recipe includes the full amount of cooking liquid. The actual amount of cooking liquid consumed will vary.

Nutrition Facts

668 calories; protein 45.5g; carbohydrates 49.8g; fat 31.6g; cholesterol 139.8mg; sodium 2879.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2020
Even better the following day! Read More

Most helpful critical review

Rating: 1 stars
03/25/2020
Too complicated! I'm sure there's an easier way! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/01/2020
Even better the following day! Read More
Rating: 5 stars
09/12/2020
This is going immediately into our dinner rotation. I did make some substitutions based upon what I had and what was available locally. I swapped cane vinegar for rice vinegar, molasses + brown sugar instead of dark brown vinegar, minced roasted garlic instead of regular minced, diced yellow onions instead of shallot. I added a diced potato to help thicken the broth, a red pepper for colour and flavor, and some cumin because why not? One day I will make this to the letter but what I ended up with was gone in a flash . Read More
Rating: 1 stars
03/24/2020
Too complicated! I'm sure there's an easier way! Read More
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