Chicken Adobo with Coconut Milk

Adobo is my go to dish whenever I am pressed for time. It is such an easy dish to make and requires few ingredients. I only need meat or vegetables and the rest are ingredients I normally have in my pantry. I have tried different variations of adobo. Growing up, my dad, because of his Chinese heritage, often cooked pork adobo with tofu and oyster sauce while my mom would cooked the traditional pork adobo and white chicken adobo. When I got married, I was able to learn how to make tau yew bah from my mother-in-law.  This chicken adobo with coconut milk dish is similar to my mom’s white chicken adobo. However, it is different in the sense that coconut milk is added at the final stage of cooking. The coconut milk adds texture and flavor to this dish resulting in a creamier and tastier chicken adobo. Enjoy!

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Cooking Tips for Perfect Chicken Adobo

To achieve the best flavor in your chicken adobo, marinate the chicken for at least 30 minutes before cooking. This allows the soy sauce, vinegar, and spices to really sink in. If you have more time, marinating for several hours or overnight can enhance the flavor even more. When it comes to cooking, use a heavy-bottomed pot or Dutch oven to distribute heat evenly. Start by sautéing garlic and onion until they’re fragrant, then add the chicken to sear it. This step adds depth to the dish. Once the chicken is browned, add the vinegar and let it simmer without stirring for a few minutes. This helps to develop that classic adobo taste. Finally, when adding the coconut milk, be careful not to boil it too hard. A gentle simmer allows the coconut milk to blend with the other ingredients without curdling. For an extra kick, consider adding a few slices of fresh ginger or a couple of whole peppercorns during the cooking process.

Serving Suggestions and Pairings

Chicken adobo with coconut milk is versatile and can be served in various ways. The classic pairing is steamed white rice, which soaks up the rich sauce beautifully. For a bit of color and crunch, consider adding a side of sautéed vegetables like green beans or bok choy. This adds a nice contrast to the creamy adobo. If you’re feeling adventurous, try serving it with a side of pickled vegetables to balance the richness of the dish. For a heartier meal, consider making a simple salad with a tangy vinaigrette. If you have leftovers, use them to make a chicken adobo wrap by shredding the chicken and wrapping it in a tortilla with some fresh greens. This dish also goes well with a light beer or a crisp white wine, which can cut through the creaminess of the coconut milk. Don’t forget to garnish your adobo with fresh cilantro or green onions for a pop of freshness right before serving.

Frequently Asked Questions

Can I use other types of meat for this adobo?

Absolutely, you can use pork, beef, or even tofu if you want a vegetarian version. Just adjust the cooking times accordingly since different meats have different cooking requirements.

How do I store leftover chicken adobo?

Let the chicken adobo cool down, then transfer it to an airtight container and store it in the fridge. It should be good for about three to four days, or you can freeze it for up to three months.

What can I serve with chicken adobo?

Chicken adobo pairs perfectly with steamed rice, which helps soak up that delicious sauce. You can also serve it with a side of vegetables or a fresh salad for a complete meal.

How can I make this dish spicier?

If you like a kick, add some sliced chili peppers or a dash of hot sauce during cooking. Just be careful to adjust the amount to your heat preference.

What’s the best way to marinate the chicken?

For the best flavor, combine the vinegar, garlic, ginger, and salt in a bowl and toss the chicken pieces in it. Cover it and let it sit in the fridge for at least 30 minutes, though longer is better if you have the time.

Chicken Adobo with Coconut Milk

Liza Agbanlog

Savory chicken adobo simmers in a rich coconut milk sauce, blending tangy vinegar and fragrant spices for a comforting dish that's both easy and satisfying.

4.80 from 5 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Filipino

Servings 6 servings

Calories 400 kcal

Ingredients

  

1x2x3x

• 3 lbs chicken pieces
• ½ cup vinegar
• ½ cup water
• 1 bay leaf
• 3 cloves garlic chopped
• 1 tsp grated ginger
• 2 tsp salt
• ¼ tsp freshly ground black pepper
• 3 tbsp vegetable oil
• ¾ cup coconut milk

Instructions

 

• In a pot, combine together chicken pieces, vinegar, water, bay leaf, chopped garlic, grated ginger, salt and pepper and without stirring, bring to a boil over high heat.
• Reduce heat to medium, cover and simmer for 30 minutes or until chicken pieces are tender. Drain and set sauce aside.
• Heat oil in a skillet over medium heat. Add chicken and sauté until brown. Transfer browned chicken to a plate.
• Pour off all fat from skillet. Return skillet to the heat, add browned chicken and reserved sauce. Scrape browned bits at the bottom of skillet and simmer uncovered until liquid has thickened and reduce in half.
• Add coconut milk and cook stirring for 2 more minutes.
• Serve with steamed rice.

Nutrition

Calories: 400kcalCarbohydrates: 6gProtein: 30gFat: 28gSaturated Fat: 12gCholesterol: 120mgSodium: 800mgSugar: 1g

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