Coconut Chicken Adobo
Coconut chicken adobo is the most beloved Filipino dish where chicken is slowly simmered in a rich mixture of soy sauce, coconut milk, vinegar, and other aromatics. Traditionally eaten with a bed of rice, this is both a delicious and easy weeknight meal.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 lbs chicken thighs
- 1/2 onion, sliced
- 3 garlic cloves, crushed
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1-2 dried chilies
- 1/3 cup soy sauce
- 1/4 cup cane or coconut vinegar (can be substituted with regular white vinegar)
- 1 cup coconut milk
- 2.5 tbsp brown sugar
- 1/4 - 1/2 cup unsweetened coconut water, just enough to cover the chicken (can be substituted with regular water)
Instructions
- 1
Heat and oil a wide pan over medium-high heat. Sear the chicken thighs on both sides until golden brown in color, set aside.
- 2
In the same pan, saute the onions until tender. Add in the garlic, peppercorns, bay leaves, and dried chilies. Stir and continue to saute for an additional 2-3 minutes until fragrant.
- 3
Pour in the soy sauce, vinegar, coconut milk, and brown sugar. Stir to combine.
- 4
Add back in the chicken. Pour in just enough coconut water to cover the chicken thighs. Bring to a boil, then let simmer with a lid on for 45 minutes.
- 5
Remove the lid, turn the heat up to a high, and begin boiling the adobo liquid to reduce the sauce.(This can take anywhere between 10-20 minutes of reducing depending on how thick you want the final sauce to be. The longer you boil, the more thicker in consistency and the more concentrated in flavor it will be!)
- 6
Serve with rice. Top with green onions and more sauce, if desired. Enjoy!