Chicken Adobo Terrine with Coconut Gel

Ingredients

• 500 g Chicken thighs, bone-in
• 60 ml Soy sauce
• 60 ml White vinegar
• 6 cloves Garlic, crushed
• 1 tsp Black peppercorns
• 2 Bay leaves
• 10 g Unflavored gelatin powder
• 150 ml Coconut milk
• 2 tbsp Lime juice
• 2 tbsp Sugar
• 100 g Green papaya or unripe papaya, julienned
• 50 ml Rice vinegar
• 1/2 tsp Salt
• 1 tbsp Cooking oil

Instructions

1. 1

   Marinate the chicken in soy sauce, white vinegar, garlic, peppercorns, and bay leaves for 30 minutes (within the 60-minute prep window).

2. 2

   Meanwhile, bloom gelatin in 60 ml cold water. Heat coconut milk with 1 tbsp sugar and lime juice, stir in bloomed gelatin until dissolved, pour into a shallow container, and chill until set.

3. 3

   Toss papaya with rice vinegar, remaining sugar, and salt; let pickle at room temperature for 30 minutes.

4. 4

   Sear marinated chicken in oil over medium-high heat for 5 minutes, then add the marinade, cover, and simmer gently for 60 minutes until tender (90-minute cook time).

5. 5

   Strain the braising liquid, reduce to about 250 ml, and stir in any remaining gelatin if needed for a firm set.

6. 6

   Shred chicken off the bones, pack into a terrine mold lined with plastic wrap, pour reduced braising liquid over, and press with a weight. Chill 2 hours or until fully set.

7. 7

   Unmold the terrine, slice, and serve with cut coconut gel cubes and drained pickled papaya garnish.