Ingredients 

Main Adobo

• 6 chicken thighs, bone-in, skin-on

• 1 ½ cups coconut water

• 3 tbsp coconut vinegar

• 2 tbsp coconut nectar or muscovado sugar

• 3 tbsp soy sauce

• 1 stalk lemongrass, smashed

• 1 small red onion, thinly sliced

• 6 cloves garlic, smashed

• 1 tbsp whole white peppercorns

• 2 pcs dried sampalok (tamarind), optional

• 1 bay leaf

• 1 tbsp cooking oil

Coconut Reduction & Latik

• 1 cup coconut cream

• 3 cloves garlic, minced

• Pinch of sea salt

Charred Pineapple

• 6 fresh pineapple rings

• 1 tbsp butter

• 1 tsp calamansi juice

• Light sprinkle of chili flakes

To Serve

• Steamed rice on banana leaves

• Chopped scallions

• Toasted sesame seeds (optional)

Directions

1. Brown the Chicken

1. Heat 1 tbsp oil in the Platinum Jumbo Skillet over medium-high heat.

2. Add chicken thighs skin-side down and sear until golden and crisp.

3. Flip, brown the other side, then remove and set aside.

2. Build the Exotic Adobo Base

1. In the same skillet, sauté the sliced onion and smashed garlic until fragrant.

2. Add lemongrass, bay leaf, white peppercorns, and (optional) dried sampalok.

3. Pour in:

   • coconut water

   • coconut vinegar

   • soy sauce

   • coconut nectar

4. Stir gently and return the chicken to the skillet.

3. Slow Braise Under the Dome Cover

1. Place the Dome Cover over the skillet to trap moisture.

2. Lower heat to medium-low and braise for 35–40 minutes, or until chicken is tender.

3. Remove the Dome Cover and allow the sauce to reduce for another 10–12 minutes until glossy.

4. Prepare the Coconut Cream Latik

1. In a small section of the skillet or a separate pan, add coconut cream.

2. Cook on medium until the oils separate (light golden curds will form).

3. Stir in minced garlic and a pinch of salt.

4. Fry until lightly crisp — avoid burning!

5. Set aside.

5. Char the Pineapple

1. Melt butter in the Jumbo Skillet once the adobo is removed or pushed to the side.

2. Add pineapple rings and cook until charred on both sides.

3. Drizzle calamansi juice and a tiny pinch of chili flakes.

6. Assemble the Dish

1. Spoon the adobo and its glossy coconut reduction over banana leaf–lined rice.

2. Top with garlic latik for crunch.

3. Add charred pineapple on the side.

4. Garnish with scallions and sesame seeds.