Coconut Adobo Flatbread Strata

Description

Shredded Filipino-style adobo chicken is layered between oil-brushed flatbreads with quick-pickled red onions and a velvety coconut cream sauce, then baked until the edges crisp and the center bubbles with melted cheese. This original fusion transforms leftover flatbreads into a comforting casserole that blends tangy soy-vinegar notes with rich tropical creaminess in an unexpected lasagna-style stack. Approximately 40 minutes total, it offers a hearty family meal with golden, cheesy layers.

Cultural Background

Classic Filipino chicken adobo traces its roots to pre-colonial Philippines with indigenous vinegar-based preservation techniques later influenced by Spanish colonizers who introduced soy sauce, creating the iconic soy-vinegar-garlic braise central to Filipino home cooking since the 16th century. Flatbread layering draws from Middle Eastern and South Asian traditions of paratha and pita bakes, while the creamy coconut element nods to regional Bicolano adobo sa gata variations in the Philippines. This dish imaginatively merges these histories into a modern casserole never before documented, celebrating resourcefulness with abundant flatbreads.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 4 cloves garlic, minced
• 3 bay leaves
• 1 tsp whole black peppercorns
• 1 cup water
• 2 tbsp neutral oil
• 1 tsp brown sugar
• 8-10 medium flatbreads (such as pita or naan)
• 2 tbsp olive oil for brushing
• 1 large red onion, thinly sliced
• 1/2 cup water
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup reserved adobo cooking liquid
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. In a large pot or deep skillet over medium heat, combine chicken thighs, soy sauce, white vinegar, minced garlic, bay leaves, peppercorns, water, 1 tablespoon of the neutral oil, and brown sugar. Bring to a boil, then reduce to low, cover, and simmer for 25 minutes until chicken is tender and easily shreds with two forks.
2. Remove chicken from the pot, shred it finely using two forks, and set aside. Strain and reserve 1/2 cup of the cooking liquid for the sauce; discard solids if desired.
3. While chicken simmers, prepare pickled onions: Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, heat 1/2 cup water, 1/2 cup white vinegar, sugar, and salt until simmering, then pour over onions. Let sit for 10-15 minutes to quick-pickle, stirring occasionally.
4. Prepare the creamy coconut sauce: In a medium saucepan over medium heat, whisk together coconut milk and the reserved 1/2 cup adobo liquid. Simmer gently for 5 minutes until slightly thickened and creamy, stirring often. Remove from heat.
5. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish.
6. Brush both sides of each flatbread lightly with olive oil. Arrange a single layer of 3-4 flatbreads in the bottom of the dish, overlapping slightly if needed to cover.
7. Spread half the shredded adobo chicken evenly over the flatbreads, followed by half the drained pickled onions and a generous drizzle of about 1/3 of the coconut sauce. Sprinkle with 1/3 of the combined mozzarella and cheddar cheeses.
8. Repeat with another layer of 3-4 flatbreads, the remaining chicken, remaining onions, another 1/3 of the sauce, and another 1/3 of the cheese.
9. Top with the final layer of 2-3 flatbreads, the remaining coconut sauce poured evenly over the top, and the last of the cheese.
10. Bake uncovered at 375 degrees Fahrenheit for 18-22 minutes until the top is golden brown, edges are crispy, and cheese is fully melted and bubbling. Let rest for 5 minutes before slicing.
11. Garnish with chopped cilantro and serve hot, cutting into squares like lasagna.

Tips

- For extra crisp layers, broil the bake for the final 2 minutes while watching closely to avoid burning.
- Avoid over-soaking the flatbreads in sauce before baking, as this can make the strata soggy instead of structured.
- Substitute naan or tortillas for flatbreads if needed, or use plant-based cheese and coconut aminos for a dairy-free or gluten-free version.

Nutrition

Calories: 520
Protein: 32g
Carbs: 42g
Fat: 26g

Tags

Meat dish, Bread or flatbread, Invent a completely original dish that h