Description
This Filipino Chicken Adobo With Coconut Milk features tender chicken thighs and drumsticks marinated in soy sauce, vinegar, and garlic, then simmered with bay leaves and peppercorns before being enriched with creamy coconut milk. The result is a perfectly balanced dish that’s tangy, savory, and luxuriously creamy—served over fluffy rice for the ultimate comfort meal.
Ingredients
For the Chicken
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2 pounds chicken thighs and drumsticks (mixture), skin optional to remove
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Oil for browning (optional—chicken skin renders enough fat)
For the Marinade
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⅓ cup cane vinegar (apple cider vinegar or white vinegar work great too)
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⅓ cup low-sodium soy sauce (or tamari if you’re going gluten-free)
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4 tablespoons brown sugar (coconut sugar is a lovely swap)
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8 garlic cloves, smashed (don’t be shy—garlic is everything here)
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3 bay leaves
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1 teaspoon whole black peppercorns (or freshly ground pepper in a pinch)
For Cooking
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1 small can full-fat coconut milk (160ml or about ⅔ cup—trust me, full-fat is the way)
For Serving
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White rice or brown rice (absolutely essential)
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Sliced green onions or scallions for garnish
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Optional: jasmine rice for extra fragrance
Instructions
Combine the vinegar, soy sauce, brown sugar, smashed garlic, bay leaves, and peppercorns in a bowl with a lid. Give it a good stir until the sugar dissolves. This mixture is where all the magic starts.
Remove the skin from your chicken pieces if you’re feeling health-conscious (though leaving it on adds extra richness). Add the chicken to the marinade, turning each piece to coat thoroughly. Cover and pop it in the fridge for at least 1 hour, but honestly? Overnight is when the flavors really sink in deep and make everything taste incredible.
Heat your large skillet or Dutch oven over medium heat. Working in batches so you don’t crowd the pan, brown your chicken pieces on all sides until they’re golden and gorgeous. If you removed the skin, add about a tablespoon of oil. Otherwise, the chicken skin will render enough fat naturally.
Once all your chicken is beautifully browned, return it all to the pan and pour in every drop of that marinade—including the garlic, bay leaves, and peppercorns. Bring everything to a rolling boil.
When the mixture is bubbling away, reduce the heat to a gentle simmer. Pour in that gorgeous coconut milk and stir it through until everything looks smooth and dreamy. Let it simmer for 20 minutes until the sauce thickens beautifully and your chicken reaches 165°F internally. The sauce should coat a spoon and look absolutely luscious.
Spoon that tender chicken and silky sauce over a big bowl of fluffy white rice. Scatter some sliced green onions on top for a pop of color and freshness.
Notes
The biggest mistake people make is adding coconut milk too early or boiling it too hard. Add it midway through cooking at a simmer, and you’ll get that silky texture every single time. Another common mistake is using light coconut milk—just don’t. The full-fat version makes all the difference in richness and mouthfeel.
For a shortcut, use pre-minced garlic from a jar if you’re really pressed for time, but fresh smashed cloves are infinitely better. You can also marinate while you’re at work—prep the night before, let it sit all day, and dinner practically makes itself.
- Prep Time: 10 minutes + Marinating Time: 1 hour minimum
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Filipino