Coconut Milk Chicken Adobo
Ingredients
- 2 tablespoons coconut oil
- 15 garlic cloves
roughly chopped
- 2 teaspoons whole black peppercorns
plus 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red-pepper flakes
- 4 pounds bone-in
skin-on chicken drumsticks and thighs
- 1 cup unsweetened coconut milk
- 1/2 cup coconut vinegar
- 1/2 cup soy sauce
- 8 fresh bay leaves
- Cooked rice
for serving
Directions
- 1
In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- 2
Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- 3
Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- 4
Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
Coconut Milk Chicken Adobo
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About this Recipe
Craving a taste of authentic Filipino comfort food with an elegant twist? This Coconut Milk Chicken Adobo recipe offers rich, savory flavors infused with a luxurious creaminess that sets it apart from traditional versions. It’s a dish that truly satisfies.
What makes this adobo special is its clever use of coconut in three forms: coconut oil for sautéing, creamy coconut milk for braising, and bright coconut vinegar for that essential tangy backbone. This trifecta creates a complex depth of flavor and a wonderfully silky texture that coats every piece of chicken, making each bite an experience.
Prepare for a symphony of bold flavors: the savory depth of soy sauce, the sharp tang of vinegar, and a gentle heat from red-pepper flakes, all mellowed and enriched by the luscious coconut milk. You'll find tender, fall-off-the-bone chicken, its skin deliciously infused with the braising liquid. The whole black peppercorns, softened by the stewing, offer delightful bursts of peppery warmth that awaken the palate, living up to the description that "every ingredient announces itself; none are shy."
The beauty of adobo lies in its adaptability. While this recipe uses bone-in, skin-on chicken drumsticks and thighs, you can easily adjust the amount of red-pepper flakes to suit your preferred spice level. For an even more pronounced peppery flavor, a touch more freshly ground black pepper can be added at the end.
Serve this rich Coconut Milk Chicken Adobo piping hot over fluffy cooked rice to soak up every drop of the exquisite sauce. It's a satisfying and comforting meal perfect for a family dinner or a cozy gathering with friends.