Print

Creamy Filipino Chicken Adobo with Coconut Milk

creamy Filipino chicken adobo with coconut milk - featured image
Print Recipe

A quick and easy Filipino chicken adobo recipe enriched with creamy coconut milk for a silky, tangy, and savory sauce that’s perfect for cozy dinners.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 cup full-fat coconut milk
  • 6 cloves garlic, minced
  • 1/4 cup white vinegar
  • 1/3 cup dark soy sauce
  • 3 large bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp brown sugar
  • 1/2 cup water
  • 2 tbsp cooking oil (vegetable or coconut oil)
  • Optional: 1 medium sliced onion
  • Optional: fresh chili slices

Instructions

  1. Marinate the chicken: In a bowl, combine chicken thighs with soy sauce, minced garlic, and black peppercorns. Mix well and let marinate for at least 20 minutes, up to 2 hours.
  2. Brown the chicken: Heat 2 tablespoons of oil in a skillet over medium heat. Remove chicken from marinade (reserve marinade) and brown skin-side down for 4-5 minutes until golden and crispy. Flip and brown the other side for 3 minutes.
  3. Sauté aromatics: If using onions, add them to the pan after browning chicken and sauté until soft and translucent, about 3 minutes. Add remaining minced garlic and cook for 30 seconds until fragrant.
  4. Add marinade and vinegar: Pour in reserved marinade and vinegar. Do not stir after adding vinegar; simmer uncovered for 5 minutes to cook off sharp vinegar bite.
  5. Add bay leaves, sugar, and water: Toss in bay leaves, stir in brown sugar and water. Reduce heat to low, cover, and simmer gently for 20-25 minutes until chicken is cooked through and tender. Stir occasionally and check liquid level.
  6. Finish with coconut milk: Stir in coconut milk gently and simmer uncovered for 5-7 minutes to thicken sauce. Avoid boiling vigorously to prevent curdling.
  7. Taste and adjust: Check seasoning and add more soy sauce or salt if needed. Add a splash of water if sauce is too thick. Remove bay leaves before serving.
  8. Serve: Spoon over steamed rice and garnish with freshly cracked black pepper or sliced chili if desired.

Notes

Add coconut milk near the end of cooking and simmer gently to prevent curdling. Browning chicken adds flavor but can be skipped if short on time. For gluten-free, substitute soy sauce with tamari or coconut aminos. Use chicken thighs for juiciness; breasts may dry out. Avoid overcrowding pan when browning chicken. If sauce splits, add cornstarch slurry to bring it back together.

Nutrition

Keywords: Filipino chicken adobo, creamy chicken adobo, coconut milk adobo, easy Filipino recipe, chicken thighs recipe, comfort food, quick dinner

Find it online: https://tastytuck.com/creamy-filipino-chicken-adobo-with-coconut-milk-easy-homemade-recipe/