Chicken Adobo braised in strongly brewed coffee, coconut milk with yams finished in a creamy yogurt sauce and served over rice. I highly recommend using Illyanna Maisonet’s Adobo spice blend from Burlap & Barrel. This recipe is an excerpt from my Unofficial Elf Cookbook.
Servings: 4 servings
Chicken Adobo braised in strongly brewed coffee, coconut milk with yams, finished in a creamy yogurt sauce and served over rice. I highly recommend using Illyanna Maisonet's Adobo spice blend from Burlap & Barrel.
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 Tbsp Adobo seasoning divided
- 1 Tbsp coconut oil
- 1 cup minced shallots
- 1 small yam sliced about 1 cup
- 2 cups brewed coffee
- 1 14.5-oz can coconut milk
- ½ cup Greek yogurt
- Salt to taste
- Pepper to taste
- 4 cups prepared white or brown rice
- Cilantro for serving
- 1 teaspoon ancho or other red chile poweder
Instructions
- Rub chicken thighs generously all over with adobo powder. Heat the Coconut oil to medium-high in a large heavy bottomed lidded braiser or high-sided pan. Lay the chicken thighs skin-side-down until browned, about 4 minutes. Flip and brown the other side. Remove the chicken from the pan and set aside. Without cleaning the pan, add the shallots and garlic and sauté until soft, about 2 to 3 minutes.
- Reduce the heat to medium. Stir in the brewed coffee, coconut milk and chile powder. Then add the yam slices. Nestle the chicken into the pan skin-side-up and sprinkle more adobo seasoning on top of each thigh. Cover and cook for 30 minutes. Uncover the pan, raise the heat to medium-high and continue to cook until the liquid has thickened and is reduced by about half.
- Remove from heat, let cool for a minute, then stir in the Greek yogurt. Taste the sauce and add salt and pepper if desired.
- Spoon a cup of rice onto each serving plate. Make a well in the middle of each one, then spoon a portion of sauce and yams on top. The yams will have broken down into smaller pieces. Lay a chicken thigh on top of the sauce and garnish generously with fresh cilantro leaves.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
