Filipino Chicken Adobo with Coconut Milk Recipe

If you have never tried the rich and soul-warming flavors of Filipino cuisine, then this Filipino Chicken Adobo with Coconut Milk is an absolute must-make. This dish brings together tender chicken infused with a tangy, garlicky adobo marinade, beautifully balanced by the creamy sweetness of coconut milk. It’s a refreshing twist on a classic that delivers comfort in every bite, perfect for any occasion when you want something familiar yet deeply satisfying and packed with character.

Ingredients You’ll Need

Though the ingredients for Filipino Chicken Adobo with Coconut Milk are simple, each one plays a crucial role in building its unforgettable flavor. From the tangy vinegar to the fragrant garlic and the luscious coconut milk, every element adds depth, texture, and color to this dish.

• 2 lbs chicken thighs and drumsticks (skin optional): A tender mix of dark meat that absorbs flavors well and stays juicy during cooking.
• 160 ml full-fat coconut milk: Adds creaminess and a subtle sweetness that softens the boldness of the adobo marinade.
• ⅓ cup cane vinegar: Offers the signature tang that brightens the dish—apple cider vinegar works just as well.
• ⅓ cup low-sodium soy sauce: Brings in the salty umami punch vital to authentic adobo flavor.
• 4 tablespoons brown sugar: Balances acidity with a deep caramel undertone.
• 8 garlic cloves, smashed: Infuses the dish with a fragrant warmth that’s quintessential to adobo.
• 3 bay leaves: Impart a subtle earthiness and complexity to the sauce.
• 1 teaspoon black peppercorn: Adds gentle heat and aroma, rounding out the spice profile.

How to Make Filipino Chicken Adobo with Coconut Milk

Step 1: Prepare the Marinade and Chicken

Start by combining the vinegar, soy sauce, brown sugar, smashed garlic, bay leaves, and black peppercorn in a bowl with a lid. This potent marinade is where all the magic begins and sets the foundation for that signature adobo tang and flavor. Then, if you prefer, remove the skin from the chicken pieces to reduce oiliness and let the marinade penetrate the meat more deeply.

Step 2: Marinate the Chicken

Add the chicken thighs and drumsticks to the bowl, making sure every piece is thoroughly coated. Seal it up and let the chicken soak up those rich, aromatic flavors for at least one hour, but ideally overnight. This step transforms the chicken, making it juicy and intensely tasty from the inside out.

Step 3: Brown the Chicken

Heat a large skillet over medium-high heat and brown the marinated chicken in batches. Browning each piece adds caramelized flavor and a gorgeous color to the dish, giving the sauce more depth later. Don’t crowd the pan to get a beautiful sear on every side.

Step 4: Simmer in the Marinade

Once all the chicken is browned, pour the leftover marinade into the skillet and bring it to a boil. This allows the flavors from the marinade to marry perfectly with the caramelized chicken and tenderize the meat even more.

Step 5: Add Coconut Milk and Reduce

Lower the heat to a gentle simmer and stir in the creamy coconut milk. The coconut milk adds luscious texture and mellows the acidity from the vinegar, creating a harmonious blend of flavors. Let the mixture simmer for about 20 minutes, stirring occasionally until the sauce thickens to a rich, silky consistency.

Step 6: Serve with Rice and Enjoy

When your Filipino Chicken Adobo with Coconut Milk is ready, ladle it over a bowl of steaming white rice. The rice is essential here to soak up the sauce, making every bite more satisfying and complete.

How to Serve Filipino Chicken Adobo with Coconut Milk

Garnishes

To elevate your Filipino Chicken Adobo with Coconut Milk, sprinkle freshly chopped green onions or cilantro on top. A squeeze of fresh calamansi or lime juice brightens up the dish just before eating. You can also add a few crispy fried garlic bits for extra texture and that irresistible aroma.

Side Dishes

This rich, comforting dish pairs beautifully with simple steamed jasmine or basmati rice, which balances the bold flavors. For a veggie boost, serve it alongside sautéed green beans, garlic stir-fried bok choy, or pickled papaya (atchara) to cut through the richness with a refreshing crunch.

Creative Ways to Present

For a festive touch, dish out your Filipino Chicken Adobo with Coconut Milk in a large rustic serving bowl surrounded by banana leaves or atop a wooden platter for an inviting family-style meal. You can also stuff it into steamed buns or sliders for a modern twist that’s perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Filipino Chicken Adobo with Coconut Milk actually tastes better the next day once the flavors have had time to mingle fully. Store any leftovers in an airtight container in the refrigerator, where it will keep well for up to 3 days.

Freezing

If you want to keep it longer, freeze the cooked chicken adobo in a freezer-safe container. It freezes beautifully and can be kept for up to 3 months, making it a perfect meal prep option for busy days.

Reheating

The best way to reheat this dish is gently on the stove over low heat, stirring occasionally to prevent the coconut milk from separating. If it’s too thick, add a splash of water or broth. Avoid microwaving for best texture and flavor preservation.

FAQs

Can I use other cuts of chicken for this recipe?

Absolutely! While thighs and drumsticks are preferred for their juiciness and flavor absorption, you can use chicken breasts if you want a leaner version, but be careful not to overcook them as they dry out quicker.

Is it necessary to marinate the chicken overnight?

Overnight marinating is ideal for deeper flavor penetration, but if you’re short on time, one hour will still yield a tasty dish. The longer, the better for that classic adobo punch.

Can I substitute coconut milk with something else?

Coconut milk is what gives this version its signature creamy sweetness. You could try coconut cream for more richness or a mix of cream and coconut extract, but nothing quite replicates the authentic flavor like real coconut milk.

How spicy is Filipino Chicken Adobo with Coconut Milk?

This dish traditionally isn’t spicy, focusing more on the tangy, savory, and creamy balance. However, you can add chili peppers or a dash of hot sauce if you like a little heat.

What vinegar is best for making adobo?

Filipino cooking typically uses cane vinegar, which is mild and slightly sweet, but apple cider vinegar is a common and convenient substitute that works beautifully without overpowering the dish.

Final Thoughts

Once you try this Filipino Chicken Adobo with Coconut Milk, it might just become your new favorite comfort food. It’s a perfect harmony of tangy, savory, and creamy flavors that feels both exotic and inviting. Whether you’re cooking for family, friends, or just treating yourself, this dish promises a warm, satisfying experience that keeps you coming back for more. Give it a whirl—you won’t regret it!

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