Chicken Adobo in Coconut Milk
Indulge in the rich, savory, and creamy flavors of Chicken Adobo in Coconut Milk—a delicious twist on the beloved Filipino classic! This hearty dish combines tender, bone-in chicken simmered to perfection in a bold blend of soy sauce, vinegar, and garlic, enhanced by the luxurious addition of velvety coconut milk. Whole black peppercorns and bay leaves lend a fragrant depth, while a touch of sugar balances the flavors beautifully. Perfectly seared chicken ensures a satisfying texture, and the sauce is made irresistibly creamy and flavorful as it thickens during cooking. Serve this comforting dish over steamed rice, and garnish with fresh scallions for a pop of color and freshness. Elevate your weeknight dinners with this unforgettable, crowd-pleasing recipe that effortlessly brings the taste of the Philippines to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chicken (bone-in, skin-on thighs or drumsticks)
- 6 Garlic cloves (minced)
- 1 medium Yellow onion (sliced)
- 3 Bay leaves
- 0.5 cup Soy sauce
- 0.5 cup White vinegar
- 1 cup Coconut milk
- 0.5 cup Water
- 1 teaspoon Whole black peppercorns
- 2 tablespoons Cooking oil
- 1 teaspoon Sugar
- 2 Scallions or green onions (optional, for garnish)
- to taste Salt
Instructions
In a large mixing bowl, combine chicken, soy sauce, vinegar, and half of the minced garlic. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In a large skillet or pot, heat the cooking oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear the pieces skin-side down until browned, about 3-4 minutes per side. Work in batches if necessary and set the seared chicken aside.
In the same skillet, add the remaining minced garlic and sliced onion. Sauté until fragrant and translucent, about 2 minutes.
Return the chicken to the skillet and pour in the reserved marinade, coconut milk, water, and sugar. Add the bay leaves and whole black peppercorns.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Uncover the skillet and taste the sauce. Adjust the seasoning with additional soy sauce, vinegar, or salt if needed. If the sauce is too thin, simmer uncovered for a few minutes until it thickens slightly.
Remove and discard the bay leaves. Garnish with chopped scallions or green onions if desired. Serve hot with steamed rice.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 7772 mg | 338% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 27.8 g | ||
| Protein | 260.1 g | 520% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3142 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
