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Creamy Filipino Chicken Adobo with Coconut Milk

creamy Filipino chicken adobo with coconut milk - featured image
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A comforting Filipino classic with a creamy twist using coconut milk, delivering tender, flavorful chicken in a luscious, tangy sauce.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 6 large garlic cloves, minced
  • 1 medium onion, sliced
  • ½ cup soy sauce (120 ml)
  • ⅓ cup white vinegar (80 ml)
  • 1 cup full-fat coconut milk (240 ml)
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns, freshly cracked if possible
  • 1 tablespoon brown sugar
  • ½ cup water (120 ml)
  • 2 tablespoons cooking oil (vegetable or coconut oil)
  • Optional garnish: chopped green onions or fresh cilantro

Instructions

  1. Pat the chicken thighs dry with paper towels and set aside.
  2. Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs skin side down and cook for about 5 minutes until golden brown and crispy. Flip and cook another 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. In the same pan, add minced garlic and sliced onions. Stir frequently for 2-3 minutes until fragrant and translucent, scraping up browned bits.
  4. Pour in soy sauce, vinegar, and water. Stir in brown sugar, bay leaves, and whole peppercorns. Return chicken to the pan, skin side up.
  5. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, turning chicken occasionally.
  6. Pour in coconut milk and simmer uncovered for another 10 minutes, stirring gently to combine and prevent curdling. Sauce will thicken and turn creamy.
  7. Taste the sauce and adjust seasoning if needed. Remove bay leaves before serving.
  8. Garnish with chopped green onions or cilantro if desired. Serve hot with steamed rice or your favorite grain.

Notes

Use bone-in, skin-on chicken thighs for best flavor and juiciness. Add coconut milk near the end of cooking to prevent curdling. Adjust vinegar and soy sauce to taste. For gluten-free, substitute soy sauce with tamari or coconut aminos. To prevent coconut milk from curdling, simmer gently on low heat after adding.

Nutrition

Keywords: Filipino chicken adobo, creamy chicken adobo, coconut milk chicken, Filipino recipe, easy chicken adobo, weeknight dinner, comfort food

Find it online: https://milaspoon.com/creamy-filipino-chicken-adobo-with-coconut-milk-easy-recipe-for-tender-flavorful-meat/