Coconut Adobo
A cozy and flavorful Filipino dish featuring chicken simmered in coconut milk, soy sauce, and vinegar, perfect for weeknight dinners.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 lbs bone-in chicken (drumsticks and thighs) For more flavor
- 1 can coconut milk (around 14 oz) Use real coconut milk for better taste
- 1/3 cup soy sauce Silver Swan preferred; Kikkoman works too
- 1/4 cup cane vinegar or white vinegar
- 1 head garlic, peeled and smashed
- 2-3 bay leaves
- 1 medium onion, chopped
- 1 tsp black peppercorns
- 2 medium potatoes, peeled and chunked Optional, but adds cozy texture
- Salt and a pinch of sugar to taste
- Chili slices (optional) For those who enjoy a little heat
Instructions
Cooking
- Heat some oil in a big pot or large pan.
- Add the chopped onions and smashed garlic, and sauté for 2-3 minutes until fragrant.
- Throw in the chicken and brown each side lightly.
- Pour in the soy sauce and vinegar; do not stir for a minute to let the flavors mingle.
- Add bay leaves, peppercorns, potato chunks (if using), and coconut milk. Bring to a simmer.
- Cover partially and lower the heat. Let it cook for about 30 minutes, occasionally checking it.
- If it thickens too much, splash in some water. Taste and adjust salt and sugar if needed.
- Serve the adobo hot with fresh rice.
Notes
For best results, use full-fat coconut milk and shake the can before opening. Store leftover coconut milk in the fridge for up to 3 days. If you prefer a thicker sauce, simmer with the lid off for the last 5 minutes.