📝 About This Recipe
Transport your family to the vibrant islands of the Philippines with this gentle, kid-friendly version of the nation’s most beloved dish. Traditionally bold and pungent, our 'Mild' Adobo balances the savory depth of soy sauce with a touch of honey and aromatic coconut milk to soften the vinegar's tang. It’s a tender, fall-off-the-bone chicken experience that introduces global flavors without the overwhelming spice, making it a guaranteed hit for young palates.
🥗 Ingredients
The Chicken
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into bite-sized chunks)
- 1 tablespoon Cornstarch (to help the sauce cling to the meat)
The Braising Liquid
- 1/3 cup Low-Sodium Soy Sauce (Tamari also works for a gluten-free option)
- 1/4 cup Apple Cider Vinegar (milder and fruitier than traditional cane vinegar)
- 1/2 cup Coconut Milk (full fat, for a creamy and mild finish)
- 2 tablespoons Honey (to balance the acidity)
- 1/2 cup Chicken Broth (low sodium)
Aromatics and Flavor
- 4 cloves Garlic (smashed but left whole for easy removal)
- 1 inch piece Fresh Ginger (peeled and sliced into thick rounds)
- 2 pieces Bay Leaves (dried)
- 1/2 teaspoon Whole Black Peppercorns (place in a tea infuser for easy removal)
- 2 tablespoons Vegetable Oil (for searing)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for a little crunch)
👨🍳 Instructions
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1
Pat the chicken thigh chunks dry with a paper towel and toss them in a bowl with the cornstarch until lightly coated.
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2
In a medium bowl, whisk together the soy sauce, apple cider vinegar, honey, and chicken broth until the honey is fully dissolved.
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3
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat.
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4
Add the chicken in a single layer (work in batches if needed) and sear until golden brown on all sides, about 3-4 minutes per side.
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5
Reduce the heat to medium and add the smashed garlic and ginger slices, sautéing for 1 minute until fragrant but not burnt.
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6
Pour the braising liquid mixture over the chicken, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits.
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7
Tuck the bay leaves and the tea infuser containing the peppercorns into the liquid.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid.
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9
Simmer for 20 minutes, allowing the chicken to become tender and absorb the aromatics.
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10
Remove the lid and stir in the coconut milk. This adds a beautiful creaminess that kids love.
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11
Continue to simmer uncovered for another 10-15 minutes. The sauce should reduce and thicken into a glossy glaze.
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12
Before serving, remove and discard the bay leaves, ginger slices, garlic cloves, and peppercorns to ensure a smooth texture for the kids.
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13
Taste the sauce; if it’s too tangy, add an extra teaspoon of honey. If too salty, add a splash of water.
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14
Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Smashing the garlic rather than mincing it allows the flavor to infuse the sauce without leaving spicy bits that children might reject. Using a tea infuser for peppercorns is a 'chef's secret' to get that authentic peppery essence without the kids biting into a whole peppercorn. If you have time, marinate the chicken in the soy and vinegar mixture for 30 minutes before cooking for deeper flavor. For a thicker sauce, take the chicken out at the end and boil the sauce rapidly for 3-5 minutes before pouring it back over the meat. Always use chicken thighs instead of breasts; they stay juicy and tender even if slightly overcooked.
🍽️ Serving Suggestions
Serve over a fluffy bed of steamed Jasmine rice to soak up the delicious sauce. Pair with steamed broccoli florets or snap peas for a bright, crunchy contrast. Add a side of sliced mango or pineapple to complement the tropical Filipino vibes. A glass of cold coconut water or a mild fruit punch makes for a refreshing beverage pairing. For a fun twist, serve the leftovers in small flour tortillas for 'Adobo Tacos' the next day.