Entree: United States Minor Outlying Islands – Island-Style Chicken Adobo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (80 ml) white vinegar or cane vinegar
- 1 cup (240 ml) coconut milk
- 1/4 cup (50 g) light brown sugar, packed
- 6 cloves garlic, crushed (about 5/8 oz (18 g))
- 1 small onion, thinly sliced (about 4 oz (115 g))
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves
- 1 thumb-sized piece ginger, sliced (about 1 oz (30 g))
- 1/2 cup (120 ml) water
- Juice of 1 lime (about 2 tbsp (30 ml)) plus lime wedges for serving
- 2 tbsp (30 ml) chopped scallions for garnish
- Optional: 2 tbsp (10 g) toasted shredded coconut for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (80 ml) white vinegar or cane vinegar
- 1 cup (240 ml) coconut milk
- 1/4 cup (50 g) light brown sugar, packed
- 6 cloves garlic, crushed (about 18 g)
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves
- 1 thumb-sized piece ginger, sliced (about 1 oz / 30 g)
- 1/2 cup (120 ml) water
- Juice of 1 lime (about 2 tbsp / 30 ml) plus lime wedges for serving
- 2 tbsp (30 ml) chopped scallions for garnish
- Optional: 2 tbsp (10 g) toasted shredded coconut for garnish

Instructions

1. In a bowl combine soy sauce, vinegar, brown sugar, crushed garlic, whole peppercorns, bay leaves, and 1/2 cup (120 ml) water; stir until sugar dissolves to make the adobo marinade.
2. Add the chicken thighs to the marinade, cover, and refrigerate 30 minutes to 2 hours (or overnight for deeper flavor).
3. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve liquid) and brown the thighs skin-side down 4–5 minutes until golden; flip and brown another 2 minutes. Transfer browned chicken to a plate.
4. In the same skillet add the sliced onion and ginger; sauté 2–3 minutes until softened and fragrant. Pour in the reserved marinade and bring to a simmer, scraping up browned bits.
5. Return the chicken to the skillet; reduce heat to low, cover, and simmer 20–25 minutes until chicken is cooked through and tender.
6. Stir in coconut milk and simmer uncovered 5–8 minutes to meld flavors and slightly thicken the sauce. Adjust seasoning with salt if needed.
7. Finish with lime juice, garnish with chopped scallions and toasted coconut if using, and serve hot with steamed rice and lime wedges.