Ingredients

Serves 4–6

For the Adobo

• 2 lbs chicken thighs/drumsticks (mix preferred)

• 1 medium onion, sliced

• 6 cloves garlic, smashed

• 3 bay leaves

• ½ cup soy sauce

• ½ cup white vinegar

• 1 tbsp whole black peppercorns

• 1 cup water or chicken broth

• 1 can (13.5 oz) coconut milk

• 1 tbsp brown sugar (optional, for balance)

• 2 tbsp cooking oil

• Salt to taste

• Green onions for garnish (optional)

Instructions

1. Sear the Chicken

1. Heat 2 tbsp oil in the Platinum Large Gourmet Skillet on medium.

2. Add chicken (skin side down if using skin-on).

3. Sear until lightly browned on both sides. Remove and set aside.

2. Sauté Aromatics

1. In the same skillet, add garlic and onions.

2. Sauté until fragrant and softened.

3. Build the Adobo Base

1. Return chicken to the skillet.

2. Add soy sauce, vinegar, peppercorns, bay leaves, and water/broth.

3. Do not stir after adding vinegar—allow it to boil first.

4. Cover the skillet using the Platinum moisture-locking lid.

5. Turn heat to medium-low and simmer for 25 minutes.

4. Add the Coconut Milk

1. Pour in the coconut milk and add brown sugar if desired.

2. Stir gently.

3. Cover again and simmer for another 15–20 minutes, until sauce becomes creamy.

5. Reduce & Finish

1. Remove the lid and let the sauce reduce to your preferred thickness.

2. Taste and adjust seasoning (salt, soy sauce, or sugar).