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Creamy Filipino Chicken Adobo with Coconut Milk

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A comforting and creamy twist on the classic Filipino chicken adobo, featuring tender chicken thighs simmered in a rich coconut milk sauce balanced with tangy vinegar and soy sauce.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 6 garlic cloves, minced
  • 1/2 cup light soy sauce
  • 1/2 cup white or cane vinegar
  • 1 cup water or chicken broth
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 cup full-fat coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons cooking oil (vegetable or coconut oil)
  • Optional: sliced onions or chopped scallions for garnish

Instructions

  1. Pat chicken thighs dry with paper towels to help skin crisp up during sautéing.
  2. Heat oil in a large deep skillet or wide saucepan over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes, being careful not to burn.
  3. Add chicken thighs skin-side down and cook about 3-4 minutes per side until nicely browned. Remove and set aside.
  4. Pour in soy sauce, vinegar, water or chicken broth, bay leaves, and black peppercorns. Stir gently to scrape up browned bits from the pan. Return chicken to the pan.
  5. Bring mixture to a boil, then reduce heat to low. Stir in coconut milk and brown sugar. Cover and simmer gently for 25-30 minutes until chicken is tender and sauce is creamy.
  6. Taste and adjust seasoning by adding more vinegar or sugar if desired.
  7. Remove bay leaves. Garnish with chopped scallions or sliced onions if using. Serve hot over steamed rice.

Notes

Patting the chicken dry before browning helps achieve a crispy skin. Simmer gently on low heat to prevent coconut milk from curdling. Adjust vinegar and sugar to taste for perfect balance. If sauce is too thick, add a splash of water; if too thin, simmer uncovered to thicken. Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.

Nutrition

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