Filipino Yellow Chicken Adobo with Turmeric and Coconut Milk Recipe
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| Serves | 4 |
| Meal type | Main Dish |
| Misc | Pre-preparable |
| From magazine | slightly adapted from Bon Appetit |
Yellow chicken adobo is a classic Filipino dish that’s sweet and sour, luscious and creamy. It’s the perfect comfort food. Learn how to cook yellow chicken adobo today!
Ingredients
- 10 dried bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons ground turmeric
- 1/4 cup unsweetened shredded coconut
- 1/2 head of cauliflower (broken into small florets)
- 1/4 acorn squash, cut into 1 (about 2 cups)
- 3 tablespoons vegetable oil (divided)
- salt and freshly ground pepper
- 1 small white onion (chopped)
- 2 medium shallots (chopped)
- 6 large garlic cloves (chopped)
- 1 3-inch piece ginger (peeled, finely chopped)
- 1 teaspoon crushed red pepper flakes
- 2 13.5 ounce cans unsweetened coconut milk
- 1 cup sugarcane vinegar or distilled white vinegar (divided)
- 4 chicken legs (drumsticks and thighs seperated)
- 3 tablespoons (or more) honey
garnish (Optional)
- unsalted roasted pumpkin seeds
- thinly sliced Fresno Chiles
- sliced scallions
special equipment
- cheesecloth
Note
Do Ahead: Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
Directions
| Step 1 | |
| Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate. | |
| Step 2 | |
| Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. | |
| Step 3 | |
| Heat oven to 375°. Toss cauliflower and squash on a large rimmed baking sheet with 1 tablespoon oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 40–50 minutes. | |
| Step 4 | |
| Heat remaining 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and ¾ cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes. | |
| Step 5 | |
| Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes. | |
| Step 6 | |
| Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes. Stir honey and remaining ¼ cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed. | |
| Step 7 | |
| Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion, if using. | |