Easy Chicken Adobo in Coconut Milk
Submitted by curbwalker
Filipino chicken adobo simmered in coconut milk until fall-apart tender. Garlic, ginger, and vinegar build complex flavor while coconut cream turns the sauce thick, rich, and utterly crave-worthy over rice.
YIELD
4 servingsPREP
20 minCOOK
90 minREADY
110 minThis coconut-forward adobo is comfort in a bowl, where chicken becomes so tender it practically melts off the bone after slow simmering.
Garlic and onions soften in olive oil before chicken joins the party with coconut milk, vinegar, and warming ginger. The magic happens during that hour-plus simmer when the sauce reduces into something thick and glossy, with little pools of coconut oil glistening on top. Optional chili brings heat if you’re feeling adventurous.
Scoop this over jasmine rice and let the sauce soak in for pure Filipino soul food satisfaction.
Pro Tips
- Coconut milk tip: Full-fat coconut milk (not lite) gives the best silky texture and rich flavor.
- Timing flexibility: This dish is forgiving. Simmer 70-80 minutes if you want the chicken super tender.
- Spice level: Start with half a small chili and taste. You can always add more heat.
- Make ahead: Flavors deepen overnight, making this perfect for Sunday meal prep.
Ingredients
Directions
In a soup pot, sauté garlic and onion in 2 tablespoons olive oil.
Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar.
Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes.
Add chili (optional to taste) to make dish hot and spicy.
Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
Serve over hot rice.
Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms.
If using powdered form, follow package instructions to make coconut milk.
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