Here’s the ultimate Filipino Chicken Adobo with Coconut Milk, also known as “Adobo sa Gata.” Unlike the classic adobo, this version has a unique twist that I actually prefer over the traditional recipe. This iconic Filipino dish is packed with bold flavors: it’s salty, tangy, a hint sweet, and made rich and creamy with coconut milk.
INGREDIENTS
- 2 lbs chicken thighs and drumsticks (optional: remove skin)
- 1 small can (160 ml) full-fat coconut milk
Adobo Chicken Marinade
- ⅓ cup cane vinegar (or substitute apple cider vinegar)
- ⅓ cup low-sodium soy sauce
- 4 tbsp brown sugar
- 8 garlic cloves, smashed
- 3 bay leaves
- 1 tsp black peppercorns
INSTRUCTIONS
- Prepare the Marinade: In a bowl with a lid, combine all marinade ingredients.
- Prep the Chicken: Remove the skin if desired, then add chicken to the marinade. Cover and marinate for at least 1 hour or, ideally, overnight for the best flavor.
- Brown the Chicken: In a large skillet, brown the chicken on all sides, working in batches to avoid overcrowding.
- Cook the Adobo: Once the chicken is browned, add the marinade to the skillet and bring it to a boil.
- Simmer with Coconut Milk: Reduce the heat to low, add the coconut milk, and stir. Let it simmer for about 20 minutes, or until the sauce thickens nicely.
- Serve: Enjoy with a bowl of rice!
