Creamy Coconut Chicken Skillet
A comforting Filipino style chicken dish featuring tender chicken cooked in a creamy coconut adobo sauce, perfect for weeknight dinners.
Servings: 4 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 1.5 to 2 pounds chicken thighs or drumsticks (bone in or boneless) Bone in is extra flavorful, boneless cooks faster.
- 1 can (13.5 oz) coconut milk, full fat For the creamiest sauce.
- 1 small onion, sliced
- 5 to 6 cloves garlic, smashed or minced
- 2 to 3 tablespoons soy sauce
- 2 tablespoons cane vinegar (white vinegar works too)
- 1 to 2 pieces bay leaves
- 1 teaspoon whole peppercorns (or cracked black pepper)
- 1 tablespoon brown sugar (optional) Helps round out the flavors.
- 1 to 2 tablespoons oil for browning
- to taste salt Salt Go easy at first because soy sauce is already salty.
Optional Add-Ins
- to taste sliced bell pepper For added flavor and nutrition.
- to taste spinach Add at the end to wilt.
- to taste mushrooms Toss in during the last 10 minutes.
Instructions
Preparation
- Heat oil in a large skillet over medium heat. Pat the chicken dry and sear for about 3 to 4 minutes per side until browned. Remove to a plate.
- In the same skillet, add onion and cook for 2 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in soy sauce and vinegar. Add bay leaves and peppercorns and let simmer for about 1 minute.
- Reduce heat to medium low, pour in coconut milk, and stir gently. Add brown sugar if using.
- Add the chicken back in and spoon some sauce over it. Cover and simmer 20 to 30 minutes, stirring occasionally.
- Taste the sauce and adjust seasoning with soy sauce, vinegar, or coconut milk as desired.
- Serve over steamed jasmine rice, spooning plenty of sauce on top.
Notes
For best results, use chicken thighs as they stay juicy. Simmer gently to avoid separating the coconut milk. Leftovers taste even better the next day.