Chicken Adobo in Coconut Milk
Submitted by Ramer
Filipino chicken adobo gets a coconut milk twist for silky richness. Vinegar, soy, and garlic create the classic tangy-savory base, then coconut cream rounds it all out into pure comfort over steamed rice.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
3 hrsThis Filipino comfort classic marries the punchy vinegar-soy backbone of traditional adobo with the tropical sweetness of coconut milk.
The two-hour marinade infuses every bite with garlic, bay leaf, and black pepper, while the final broiling step adds caramelized edges that contrast beautifully with that silky, reduced sauce. When you pour the glossy, coconut-enriched adobo over fluffy rice, you get every Filipino cook’s goal: layers of salty, sour, sweet, and umami in perfect harmony.
This is soul food that travels well for potlucks and tastes even better the next day.
Kitchen Tips
- Marinate matters: Those 2 hours let the vinegar tenderize the chicken and the garlic penetrate deep. Don’t skip it.
- Broiling watch: Chicken can go from golden to burnt fast under the broiler. Check at 3-4 minutes.
- Sauce reduction: Reducing the sauce by half concentrates all those flavors into a glossy coating that clings to rice.
- Leftover gold: This reheats beautifully and actually improves as flavors meld overnight.
Ingredients
Directions
Combine all ingredients in a sauce pan and marinate for two hours.
Boil mixture until chicken is tender.
Separate sauce from chicken and broil chicken until brown.
Reduce the sauce over moderate heat to half and pour over chicken.
Serve hot with rice.
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