Filipino Chicken Adobo with Coconut Milk Recipe
Filipino Chicken Adobo with Coconut Milk is a rich and flavorful dish that combines tender chicken pieces marinated in a tangy blend of vinegar, soy sauce, garlic, and spices, then simmered in creamy coconut milk for a luscious twist on the classic adobo. This comforting and aromatic recipe is perfect served with steamed rice, bringing a taste of the Philippines to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including 1 hour marinating)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering and Browning
- Cuisine: Filipino
- Diet: Halal
Ingredients
Scale
Chicken
- 2 lbs of a mixture of chicken thighs and drumsticks, optional: remove skin
Adobo Chicken Marinade
- ⅓ cup cane vinegar (substitute: apple cider vinegar)
- ⅓ cup low-sodium soy sauce
- 4 tablespoons brown sugar
- 8 garlic cloves, smashed
- 3 bay leaves
- 1 teaspoon black peppercorn
Other
- 1 small can of full-fat coconut milk (160 ml)
Instructions
- Prepare the marinade: Combine cane vinegar, low-sodium soy sauce, brown sugar, smashed garlic cloves, bay leaves, and black peppercorns in a bowl with a lid. Stir well to dissolve the sugar and blend flavors.
- Prepare the chicken: Remove the skin from the chicken thighs and drumsticks if desired for a leaner dish.
- Marinate the chicken: Add the chicken pieces to the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor absorption.
- Brown the chicken: Heat a large skillet over medium-high heat. Brown the chicken pieces on all sides, working in batches to avoid overcrowding, which ensures even browning and locking in flavor.
- Add the marinade: Pour the reserved marinade into the skillet with the browned chicken. Bring the mixture to a boil over medium heat.
- Simmer with coconut milk: Once boiling, reduce the heat to a simmer and stir in the full-fat coconut milk. Let it simmer gently for 20 minutes, allowing the sauce to thicken and the chicken to cook through.
- Serve: Remove bay leaves before serving. Plate the chicken adobo and drizzle with the creamy coconut sauce. Serve hot with steamed white or jasmine rice for a complete meal.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- Removing the chicken skin reduces fat content but keeping it adds richer flavor.
- Use low-sodium soy sauce to control saltiness in the dish.
- The vinegar provides the signature tangy flavor essential to adobo.
- Coconut milk adds a creamy texture and tropical twist, balancing the acidity of the vinegar.
- Adjust brown sugar quantity to taste for sweetness balance.
- This dish pairs exceptionally well with steamed jasmine rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 19 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Filipino chicken adobo, coconut milk adobo, chicken thighs adobo, traditional Filipino recipe, coconut milk chicken
