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Coconut Chicken Adobo, rich and creamy in coconut milk with spices
Tender chicken adobo braised in creamy coconut milk

Coconut Chicken Adobo

Author: Flavelo
Recipes Main Courses
The Philippines' national pride, Adobo, is not just a recipe but a technique: braising meat in vinegar and soy sauce. The acidity of the vinegar tenderises the meat and preserves it, whilst the coconut milk (Gata) in this version softens the acids and creates a creamy, rich coating. The most important rule: patience with the vinegar!
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wide saucepan or wok

Allergen Information

⚠️ Soya
⚠️ Gluten (may be present in soy sauce)

Instructions

1 ✓

Heat oil and fry the chicken thighs skin-side down until golden brown. Remove them.

Tip: The rendered fat and caramelisation provide the foundation.
2 ✓

In the remaining fat, sauté the onion and garlic until fragrant.

Tip: Don't burn the garlic, just let it turn golden.
3 ✓

Return the meat. Add the soy sauce, peppercorns, bay leaves, and vinegar. DO NOT STIR! Let it simmer uncovered for 3-5 minutes.

Tip: Allow the strong vinegar fumes to escape.
4 ✓

Pour in the coconut milk. Cover and cook on low heat for 30 minutes until the meat is tender.

Tip: The coconut milk will slowly reduce and thicken.
5 ✓

Remove the lid and continue cooking until the sauce thickens and the coconut oil starts to separate at the edges ('splitting').

Tip: This phase concentrates the flavours.

Recipe FAQ

Why is stirring forbidden after adding vinegar?
Belief (and chemistry) dictates you must let the vinegar's 'raw', sharp taste evaporate. If you stir, you break this process and the dish remains sour.

Ingredients

  • 4 whole Chicken thighs (whole, skin-on)
  • 400 ml Coconut milk (full fat)
  • 6 cloves Garlic (crushed)
  • 1 head Onion
  • 60 ml Vinegar (Cider or Cane vinegar)
  • 60 ml Soy sauce
  • 3 whole Bay leaves
  • 1 tsp Whole black peppercorns
  • 1 tbsp Oil
  • 1 whole Chilli (optional)