Creamy Chicken Adobo with Coconut Milk
A comforting Filipino classic with a creamy twist using coconut milk, served over fragrant jasmine rice. Quick and easy to prepare, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Filipino
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup white vinegar
- 1/3 cup soy sauce
- 5 large garlic cloves, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 2 cups uncooked jasmine rice
- 1 cup water (for sauce balance)
- Optional: sliced green onions or fresh cilantro for garnish
Instructions
- Rinse the chicken thighs and pat dry with paper towels. Season lightly with salt and pepper.
- Heat 2 tablespoons of oil over medium-high heat in a large deep skillet or Dutch oven. Add chicken skin-side down and cook for 5-6 minutes until golden and crisp. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
- Lower heat to medium. Add minced garlic to the same pan and stir for about 1 minute until fragrant, scraping up browned bits.
- Pour in soy sauce, vinegar, and coconut milk. Stir in brown sugar, bay leaves, and whole peppercorns. Bring to a gentle simmer.
- Return chicken to the pan, skin side up. Partially cover and simmer over low heat for 25-30 minutes until chicken is tender and cooked through (165°F internal temperature).
- While chicken simmers, rinse jasmine rice under cold water until clear. Combine with 2 1/4 cups water in a medium pot. Bring to boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
- Remove chicken to a plate. Increase heat slightly and reduce sauce for 5 minutes if thicker consistency is desired. Adjust seasoning with salt or more vinegar if needed.
- Serve chicken over jasmine rice. Garnish with chopped green onions or cilantro and spoon extra sauce over the top.
Notes
Keep chicken skin side up during simmering to prevent sogginess. Simmer gently to avoid coconut milk separation. Adjust vinegar acidity gradually. Use bone-in chicken for juiciness. Reduce sauce at the end for more intense flavor.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 5
- Sodium: 900
- Fat: 25
- Saturated Fat: 18
- Carbohydrates: 33
- Fiber: 1
- Protein: 30
Keywords: chicken adobo, creamy chicken adobo, coconut milk chicken, Filipino recipe, jasmine rice, comfort food, easy dinner