Chicken Adobo with Coconut Milk

J White Harris


Adobo is one of the favorite methods of cooking food in the Philippines. It is made by cooking meat with soy sauce and vinegar. In this recipe I have added coconut milk to the sauce. It helps to thicken the sauce and gives it a rich velvety texture. When you cook adobo your kitchen is filled with a mouth watering aroma.

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8 servings


45 Min


1 Hr


Stove Top


chicken thighs, trimmed
1/2 c
soy sauce
5 Tbsp
olive oil
1 can(s)
(13-1/ 2 oz) coconut milk
1 c
8 clove
garlic, finely chopped
1 Tbsp
fresh ginger, finely chopped
bay leaves
1 tsp
whole peppercorns
green onion, thinly sliced

Directions Step-By-Step

Put chicken in a large bowl. Add soy sauce and coat chicken well. Refrigerate for 30 minutes to 1 hour.
Remove chicken from soy sauce, allowing excess to drip back into bowl. Put chicken, skin side down, in a 12-inch nonstick skillet with the olive oil. Cook over medium-high heat until chicken is browned, 7 to 10 minutes.
While chicken is browning, whisk coconut milk, vinegar, garlic, ginger, bay leaves, and pepper corns into the soy sauce. Add mixture to skillet, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Turn chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes.
Transfer chicken to a serving dish. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallions. Serve with rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Filipino
Other Tags: Quick & Easy, For Kids