Filipino Chicken Adobo with Coconut Milk
A simple yet delicious slow-cooked chicken adobo recipe with rich coconut milk, perfect for a comforting meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in for more flavor
- 1 can coconut milk Full-fat for creaminess
- 1/2 cup soy sauce Adjust for taste
- 1/4 cup vinegar Apple cider vinegar can be substituted
- 4 cloves garlic Minced
- 1 teaspoon peppercorns Whole
- 2 pieces bay leaves Optional for added flavor
Instructions
Preparation
- Brown the chicken thighs in a frying pan over medium heat for a few minutes.
- Place the browned chicken in the crockpot.
- Add coconut milk, soy sauce, vinegar, minced garlic, peppercorns, and bay leaves on top of the chicken.
- Cook on low for 5-6 hours; stir in the coconut milk during the last hour of cooking.
- Taste and adjust seasoning with more vinegar or soy sauce as needed.
Notes
This dish tastes better the next day. Store leftovers in a sealed container in the fridge for up to three days. It can be frozen; ensure the chicken is covered in sauce for best flavor retention.