If you're looking for a bold, comforting dinner that hits all the savory, tangy, and creamy notes, this chicken adobo with coconut milk is a must-try.
It's a Filipino comfort classic made even more luscious with the addition of rich coconut milk that makes the sauce extra silky and crave-worthy.
What is Chicken Adobo with Coconut Milk?
Chicken adobo with coconut milk, or Adobong Manok sa Gata, is a variation of traditional Filipino chicken adobo that includes full-fat coconut milk in the simmering sauce.
The classic version of Filipino chicken adobo typically includes vinegar, soy sauce, garlic, and peppercorns—but the addition of coconut milk adds a subtle sweetness and creaminess that takes it to a whole new level.
This coconut milk chicken adobo recipe delivers the best of both worlds: bold, tangy flavors mellowed out with rich coconut cream.
Why You’ll Love Chicken Adobo with Coconut Milk
- Big flavor, little effort: The marinade and sauce do all the heavy lifting, so you don’t need fancy techniques to get amazing taste.
- Comfort food with a twist: Creamy coconut milk gives traditional Filipino chicken adobo a unique twist that’s extra cozy and satisfying.
- Perfect for leftovers or meal prep: This dish reheats beautifully and might taste even better the next day!
If you like this chicken recipe, then check out Taiwanese Three Cup Chicken (San Bei Ji) and Honey Butter Chicken!
Ingredients
- Vegetable Oil: Helps brown the chicken and release the flavors of the garlic and spices.
- Chicken Thighs: Bone-in, skin-on chicken gives the most flavor and keeps the meat juicy during simmering.
- Garlic: Adds bold, aromatic depth and is a signature flavor in adobo.
- Whole Black Peppercorns: Crushed for a bold peppery bite that complements the tangy sauce.
- Red Pepper Flakes: Brings a subtle kick of heat without overpowering the dish.
- Coconut Milk: Full-fat for the creamiest texture and slight sweetness that balances the vinegar.
- White Vinegar: Adds that iconic adobo tang and helps tenderize the chicken.
- Light Soy Sauce: Gives the dish its signature salty-sweet umami base.
- Water: Helps balance the flavors and ensure enough liquid for simmering.
- Brown Sugar: Adds a hint of sweetness to round out the salty and tangy elements.
- Salt: Enhances the overall flavor and is adjustable to your preference.
- Bay Leaves: Lends a subtle herbal note that deepens the savory profile.
- Cooked Rice: A must for soaking up all that delicious adobo sauce.
- Green Onion: Fresh garnish for a pop of color and brightness at the end.
Customizations
- Switch the protein: Use boneless chicken thighs, chicken drumsticks, or even tofu or mushrooms for a vegetarian twist.
- Boost the heat: Add sliced Thai chilis if you like it extra spicy.
- Use different vinegar: Cane vinegar or apple cider vinegar can be swapped in for white vinegar.
How to Make Chicken Adobo with Coconut Milk
Brown the Chicken
In a large pot, heat the vegetable oil over medium heat. Place the chicken skin-side down and cook until the fat starts to render and the skin turns golden, about 4–5 minutes.
Flip and cook the other side for another 4–5 minutes.
Add Aromatics and Sauce
Stir in the garlic, crushed black pepper, and red pepper flakes, letting them cook for about 30 seconds until fragrant.
Then pour in the coconut milk, vinegar, soy sauce, water, brown sugar, salt, and bay leaves. Give everything a good stir and bring the mixture to a boil.
Simmer Until Tender
Lower the heat to medium-low, cover the pot, and let it simmer for about 25–30 minutes or until the chicken is tender and almost falling off the bone.
Make sure to stir halfway through.
Thicken the Sauce
Uncover the pot, raise the heat to medium, and let the sauce simmer for another 5 minutes or until slightly thickened.
Stir constantly to prevent sticking. Taste and adjust salt to your liking.
Serve and Enjoy
Serve the chicken and its rich coconut adobo sauce over a bed of steamed rice. Garnish with chopped green onions and enjoy every bite.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day!
Tips
- Don’t skip browning the chicken: It adds tons of flavor and helps develop a richer sauce base.
- Use full-fat coconut milk: This gives the sauce its luxurious, creamy texture—light coconut milk won’t deliver the same richness.
- Simmer uncovered at the end: Letting the sauce reduce uncovered intensifies the flavors and gives it a nice glossy finish.
Chicken Adobo with Coconut Milk
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 2.5 pounds chicken thighs bone-in, skin-on
- 6 garlic cloves minced
- 2 teaspoon whole black peppercorns freshly crushed (or use pre-grounded black pepper if desired)
- ¼ teaspoon red pepper flakes
- ¾ cup full-fat coconut milk
- ¼ cup white vinegar
- ¼ cup light soy sauce
- ¾ cup water
- 2 teaspoon brown sugar
- ½ teaspoon salt adjust to taste
- 4 fresh bay leaves
- Cooked rice for serving
- Chopped green onion for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chicken, skin-side down until fat starts to render, about 4-5 minutes. Flip and cook on other side for about 4-5 mins.
- Add the garlic, pepper, red pepper flakes, and stir for 30 seconds. Add the coconut milk, vinegar, soy sauce, water, brown sugar, salt, and bay leaves, and let the mixture come to a boil. Reduce heat to medium-low and simmer, covered, until the chicken is cooked through, tender, and slightly falling off the bone, about tender 25-30 mins. Stir halfway through.
- Uncover the pan then increase the temperature to medium and simmer the sauce until slightly thickened, about 5 minutes. Stir constantly. Taste the sauce and add salt as needed to your desired taste. Serve chicken and sauce over rice and garnish with green onions.
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