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Coconut Chicken Adobo, rich and creamy chicken stew with spices
Creamy and rich Chicken Adobo with coconut milk

Creamy Coconut Chicken Adobo

Author: Flavelo
Recipes Main Courses
The Philippines' national pride, Adobo, isn't just a recipe but a technique: braising meat in vinegar and soy sauce. The vinegar tenderizes and preserves, while in this 'Adobo sa Gata' version, coconut milk (Gata) softens the acidity and creates a rich, creamy glaze. The most important rule? Have patience with the vinegar!
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wide Dutch Oven or Wok

Allergen Information

⚠️ Soy
⚠️ Wheat (often in Soy Sauce)

Instructions

1 ✓

Heat the oil and sear the chicken thighs, skin-side down, until golden brown. Remove and set aside.

Tip: The rendered chicken fat and fond (browned bits) form the flavor base.
2 ✓

In the remaining fat, sauté the onion and garlic until fragrant.

Tip: Don't burn the garlic; cook just until it turns golden.
3 ✓

Return the chicken to the pan. Add soy sauce, peppercorns, bay leaves, and vinegar. DO NOT STIR! Let it simmer uncovered for 3-5 minutes.

Tip: Allow the strong vinegar fumes to evaporate.
4 ✓

Pour in the coconut milk. Cover and simmer on low heat for 30 minutes until the meat is tender.

Tip: The coconut milk will slowly reduce and thicken.
5 ✓

Remove the lid and continue cooking until the sauce thickens and the coconut oil begins to separate at the edges.

Tip: This 'splitting' phase concentrates the flavors.

Recipe FAQ

Why can't I stir after adding vinegar?
Folklore (and chemistry) says you must let the raw, pungent taste of the vinegar burn off. Stirring interrupts this evaporation process, leaving the dish tasting sour.

Ingredients

  • 4 whole Chicken Thighs (skin-on)
  • 13.5 oz Full-Fat Coconut Milk (1 can)
  • 6 cloves Garlic (smashed)
  • 1 whole Yellow Onion
  • 0.25 cup Apple Cider or Cane Vinegar
  • 0.25 cup Soy Sauce
  • 3 whole Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • 1 tbsp Vegetable Oil
  • 1 whole Thai Chili (optional)