Chicken and Coconut Milk Adobo

Daily Inspiration S


Coconut chicken, the Philippine way.

Prep time does not include marinating time

From Feast Magazine


★★★★★ 2 votes

20 Min
45 Min
Stove Top


  • 2/3 c
    coconut or rice vinegar
  • 13 1/2 oz
    coconut milk
  • 1/4 c
    soy sauce
  • 6
    cloves garlic, smashed
  • 1 1/4
    inch piece turmeric or ginger, peeled and thinly sliced
  • 3
    bay leaves
  • 3
    red bird's-eye chilies, (optional)
  • 1 tsp
    freshly ground black pepper
  • 1
    whole chicken, cut into 8 pieces
  • ·
    steamed rice to serve

How to Make Chicken and Coconut Milk Adobo


  1. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.
  2. Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and chillies.
  3. Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.

Printable Recipe Card

About Chicken and Coconut Milk Adobo

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Filipino
Dietary Needs: Diabetic Dairy Free Low Carb
Other Tag: Healthy

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