Name: Yellow Chicken Adobo
Yield: 4 Servings
Ingredients: 10 dried bay leaves; 2 tablespoons black peppercorns; 2 tablespoons ground turmeric; ¼ cup unsweetened shredded coconut; ½ head of cauliflower, broken into small florets; ¼ kabocha squash, cut into 1-inch pieces (about 2 cups); 3 tablespoons vegetable oil, divided; Kosher salt, freshly ground pepper; 1 small white onion, chopped; 2 medium shallots, chopped; 6 large garlic cloves, chopped; 1 3-inch piece ginger, peeled, finely grated; 1 teaspoon crushed red pepper flakes; 2 13.5-ounce cans unsweetened coconut milk; 1 cup sugarcane vinegar or distilled white vinegar, divided; 4 chicken legs, drumsticks and thighs separated; 3 tablespoons (or more) honey; Unsalted, roasted pumpkin seeds (pepitas), thinly sliced Fresno chiles, and sliced scallion (for serving); A layer of cheesecloth

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Alex Lau

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes