There are three main types of adobo that originate from different regions: Filipino; Latin American/Puerto Rican which is made with a dried adobo spice rub; and Mexican/Sonoran which is more chile based.
My recipe for Coffee & Coconut Braised Chicken Adobo crosses borders s bit in that it starts with chicken thighs rubbed with llyanna Maisonet’s Adobo spice blend from Burlap & Barrel. It’s then braised with yams in a Mexican/Sonoran inspired blend of coffee, coconut milk and chile that’s finished with Greel yogurt and cilantro and served over rice.
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.
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