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Adobo with coconut milk, rich, spicy dish served with rice and coriander
Traditional Filipino adobo enriched with coconut cream

Chicken Adobo with Coconut Milk

Author: Flavelo
Recipes Main Courses
The Philippines' 'national' dish is actually a cooking technique, not just a single recipe. The acidity of vinegar tenderises fibres and preserves in the tropical heat, soy sauce adds salt and umami, and garlic is the soul of the dish. The 'sa Gata' (with coconut milk) version is a speciality of the Bicol region, where the sweetness and fattiness of the coconut soften the sour-salty base, resulting in a creamy, rich sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wok or deep frying pan: For frying and braising.
  • Wooden spoon: For stirring the sauce.

Allergen Information

⚠️ Soya
⚠️ Gluten (may be in soy sauce)

Instructions

1 ✓

Fry the chicken thighs skin-side down in hot oil until they develop a golden brown crust. Remove and set aside.

Tip: Rendering the fat in the skin and the Maillard reaction (browning) give the dish depth. Don't skip it, or it will taste 'boiled'!
2 ✓

In the remaining flavoured fat, fry the onion and crushed garlic until they start to smell fragrant.

Tip: For Adobo, you can brown the garlic a little more than for other dishes; the toasted flavour suits it well.
3 ✓

Return the meat, pour over the soy sauce, throw in the peppercorns and bay leaves. Pour in the vinegar and DO NOT STIR! Boil for 3 minutes.

Tip: Let the strong acidity of the vinegar evaporate. The 'vinegar rule' is scripture when making Adobo.
4 ✓

Pour in the coconut milk (and chilli if you like), then reduce the heat and braise under a lid for 30-35 minutes.

Tip: Simmering (braising) at a low temperature tenderises the connective tissues in bone-in meat.
5 ✓

Remove the lid and continue boiling until the sauce thickens and oil starts to separate on top.

Tip: When the oil 'splits' from the coconut milk, it indicates the water has evaporated and only concentrated flavours remain. This is the authentic consistency.

Recipe FAQ

Why shouldn't I stir after adding vinegar?
According to Filipino kitchen rules, you must let the vinegar 'cook out' (some acetic acid evaporates) so it doesn't taste raw and harsh. If you stir, you stop this process.
It's too salty. What should I do?
Add a little sugar or more coconut milk; fat and sweetness blunt saltiness.

Ingredients

  • 600 g Chicken thighs (bone-in, skin-on)
  • 400 ml Coconut milk (full fat)
  • 4 tbsp Soy sauce (light)
  • 3 tbsp Vinegar (Rice or Cider vinegar)
  • 1 whole Red onion (sliced)
  • 6 cloves Garlic (crushed)
  • 3 whole Bay leaves
  • 1 tsp Whole black peppercorns
  • 1 whole Chilli pepper (optional)
  • 1 tbsp Oil