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Creamy Filipino Chicken Adobo with Coconut Milk

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A comforting and easy Filipino chicken adobo recipe with a creamy twist from coconut milk, paired perfectly with fluffy jasmine rice.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) soy sauce
  • 1/2 cup (120 ml) white vinegar
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp brown sugar
  • 1 tbsp cooking oil (vegetable or canola)
  • Salt to taste
  • 2 cups jasmine rice
  • 2 1/2 cups water
  • Pinch of salt for rice

Instructions

  1. Pat the chicken thighs dry with paper towels. Mince the garlic finely and measure out all liquids (coconut milk, soy sauce, vinegar). Rinse the jasmine rice under cold water until clear, then drain well.
  2. Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
  3. In the same pan, reduce heat to medium and add minced garlic. Stir constantly until fragrant and golden, about 1-2 minutes.
  4. Pour in soy sauce and vinegar. Scrape up any browned bits from the pan and let simmer gently for 1 minute.
  5. Return the browned chicken to the pan skin-side up. Add bay leaves, black peppercorns, and brown sugar. Stir gently to coat.
  6. Pour in the coconut milk and bring to a low simmer. Cover loosely and cook for 20-25 minutes until chicken is tender and cooked through (internal temp 165°F). Stir occasionally but gently.
  7. While chicken simmers, bring 2 1/2 cups water to a boil in a saucepan. Add rinsed rice and a pinch of salt. Reduce heat to low, cover, and cook for 15-20 minutes until water is absorbed and rice is fluffy.
  8. Check the adobo sauce for seasoning. Adjust salt or brown sugar as needed. Remove bay leaves before serving.
  9. Serve chicken adobo over jasmine rice, ladle extra sauce on top, and garnish with chopped green onions or cilantro if desired.

Notes

Simmer gently on low heat to prevent coconut milk from curdling. If sauce is too thin, remove chicken and boil sauce uncovered to thicken. Use skin-on thighs for juicier meat. Adjust vinegar and sugar to taste. Can add sliced chilies for spice. Store leftovers in airtight container for up to 3 days; reheat gently.

Nutrition

Keywords: Filipino chicken adobo, creamy chicken adobo, coconut milk adobo, easy chicken recipe, jasmine rice, comfort food, Filipino cuisine

Find it online: https://avabake.com/creamy-filipino-chicken-adobo-with-coconut-milk-recipe-easy-and-delicious/