Recipe for chicken thighs braised with yams in a blend of coffee, coconut milk, adobo seasoning and ancho chile. It’s finished with Greek yogurt and cilantro and served over rice. Coffee as a braising liquid has deep roots in Southwestern and Mexican cooking. The yams absorb the braising liquid as they cook and break down into thick, sweet pieces in a rich and complex sauce.
Servings: 4 servings
Coconut milk and coffee braised chicken thighs recipe with ancho chile, adobo seasoning Greek yogurt and cilantro. Served with yams over rice.
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 Tbsp Adobo seasoning, divided preferably Illyanna Maisonet's Adobo spice blend from Burlap & Barrel.
- 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.
Notes
What is adobo seasoning? Adobo seasoning is a spice blend used across Latin American and Caribbean cuisines. The most common version combines garlic, oregano, black pepper, cumin, and salt. This recipe specifically recommends Illyanna Maisonet's adobo blend from Burlap & Barrel, which is inspired by Puerto Rican seasoning traditions. Any good adobo seasoning blend will work as a substitute.
Can I use boneless chicken thighs? Bone-in skin-on chicken thighs are strongly recommended. The bone adds flavor to the braising liquid and the skin browns beautifully and helps keep the meat juicy during the 30-minute braise. Boneless thighs will work but will cook faster — check for doneness at 20 minutes.
Can I substitute the Greek yogurt? Sour cream makes a good substitute and adds similar creaminess and tang. Full-fat coconut cream stirred in at the end keeps the dish dairy-free and doubles down on the coconut flavor.
Is this a traditional Mexican adobo? Not exactly. Mexican adobo is typically a chile-based sauce or marinade. Filipino adobo uses vinegar and soy sauce. This recipe borrows the concept of building flavor through a spice rub and a deeply flavored braising liquid while incorporating Sonoran ingredients - coffee, coconut milk, ancho chile - that make it its own distinct dish. It crosses culinary borders intentionally.
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