Chicken Adobo With Coconut Milk

Chicken Adobo with Coconut Milk is a beloved Filipino dish, celebrated for its balance of rich, tangy, and savory flavors. Whether made with chicken, pork, or fish, the braising technique creates a tantalizing harmony of sweet, sour, and salty notes.

The addition of coconut milk adds a creamy, luscious texture that elevates the dish, balancing the sharpness of vinegar and soy sauce. Garlic, chilies, and bay leaves contribute depth, while the braising process infuses the meat with irresistible flavor.

Once simmered to perfection, the chicken is broiled to achieve a delicious caramelized finish, adding a satisfying contrast to the tender, flavorful meat. It’s a dish that’s as comforting as it is exciting, with each bite delivering layers of bold taste.

Chicken Adobo With Coconut Milk – Ingredients

Coconut milk lends a velvety richness, perfectly balancing the tang of vinegar while enhancing the overall depth of the dish. Soy sauce provides a savory umami backbone, harmonizing with the vinegar’s sharp acidity.

Garlic imparts a fragrant warmth, infusing the marinade with its robust flavor, while bird’s-eye chilies offer a fiery kick that contrasts beautifully with the dish’s richness. Bay leaves contribute an earthy, aromatic note, elevating the complexity of the sauce.

Freshly ground black pepper rounds out the flavors, adding a touch of heat and spice to each bite, while the tender chicken thighs absorb these vibrant flavors, making them the heart of this iconic Filipino dish.

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Chicken Adobo with Coconut Milk: Recipe Tips

1. Marinate for Maximum Flavor
   While the recipe allows for a minimum of two hours of marinating time, marinating overnight ensures the flavors fully penetrate the chicken, making each bite more flavorful and tender. If you’re short on time, even a quick 30-minute marinate will still yield great results, though overnight is ideal for the best depth of flavor.
2. Achieving Crispy Chicken
   For that perfect crispy finish, broil the chicken just until the edges begin to caramelize. Keep an eye on the broiler to prevent burning, and be sure to baste the chicken with sauce in between broiling sessions. The result will be a delicious contrast of crispy, golden skin with tender, flavorful meat underneath.
3. Balance the Sauce Consistency
   When reducing the sauce, pay close attention to its consistency. The sauce should become thick and creamy, almost like a heavy cream, which will coat the chicken beautifully when served. If it becomes too thick, add a splash of water or coconut milk to reach the desired consistency. This extra step ensures the sauce is the perfect texture for drizzling over the chicken.

What to Serve with Chicken Adobo with Coconut Milk

1. Steamed Jasmine Rice
   Chicken Adobo with Coconut Milk pairs beautifully with steamed jasmine rice. The rice absorbs the rich, flavorful sauce, providing the perfect vehicle for the tangy, savory coconut-infused broth. A generous serving of rice complements the dish’s bold flavors, offering a satisfying balance of texture and taste.
2. Sauteed Vegetables
   Serve the adobo alongside a medley of sautéed vegetables like green beans, carrots, and bell peppers. These bright, fresh vegetables provide a crunchy contrast to the tender chicken and rich coconut sauce, balancing the meal with added color and nutrition. A sprinkle of sesame seeds or a squeeze of lime can add extra flavor.
3. Pickled Vegetables
   A side of Filipino-style pickled vegetables (achara) offers a delightful contrast to the rich and savory adobo. The sharp, tangy flavors of the pickles help cut through the richness of the dish, creating a refreshing balance that enhances the overall meal. Plus, the crunchy texture of the pickled veggies provides a satisfying contrast to the tender chicken.

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FAQ: Chicken Adobo with Coconut Milk

1. Can I use other types of meat for this recipe?
   Absolutely! While this recipe calls for chicken, you can easily swap it for pork, beef, or fish, following the same braising and broiling method. Each protein brings its unique flavor to the dish, but the rich sauce will work well with any choice of meat.
2. What if I don’t have bird’s-eye chilies?
   Bird’s-eye chilies add a significant amount of heat, but you can substitute them with any other type of chili pepper. For a milder version, use jalapeños or omit the chilies entirely. Adjust the heat level based on your preference.
3. Can I make this dish ahead of time?
   Yes! In fact, adobo often tastes even better the next day after the flavors have had time to meld. You can store the cooked chicken in the sauce and refrigerate it for up to 3 days. Just reheat gently before serving, and consider broiling the chicken again for that crispy edge.
4. How do I store leftover Chicken Adobo with Coconut Milk?
   Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

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Chicken Adobo With Coconut Milk

Chicken Adobo with Coconut Milk is a revered dish in the Philippines, where it sparks lively debates over whether the classic version should feature chicken, pork, or fish. Regardless of the protein choice, the dish is characterized by braising in vinegar until tender, rich, and infused with a remarkable balance of sweet, sour, and salty flavors. The vinegar’s acidity softens during cooking, blending harmoniously with the meat’s taste, and sometimes the chicken is crisped in high heat, resulting in a delightful contrast. This dish is always served with a generous portion of its flavorful sauce, which is central to its excellence.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 31 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Ingredients

  

• Chicken thighs 3 to 4 pounds
• Coconut milk 1 cup
• Rice vinegar 1½ cups
• Soy sauce ¼ cup
• Freshly ground black pepper 1½ teaspoons
• Garlic cloves peeled (12)
• Whole bird’s-eye chilies or other fiery chili 3
• Bay leaves 3

Instructions

 

• Marinate the Chicken
• In a large, nonreactive bowl or resealable plastic bag, combine the coconut milk, soy sauce, rice vinegar, garlic, bird’s-eye chilies, bay leaves, and black pepper. Add the chicken thighs and turn to coat thoroughly. Refrigerate for a minimum of two hours, or ideally overnight, allowing the chicken to absorb the rich flavors.
• Cook the Chicken
• Transfer the marinated chicken along with the sauce to a large Dutch oven or pot. Place over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook for approximately 30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
• Reduce the Sauce
• Preheat the broiler. Remove the chicken pieces from the pot and place them in a large bowl. Raise the heat under the pot to medium-high and allow the sauce to reduce for about 10 minutes, or until it reaches a consistency similar to heavy cream. Remove the bay leaves and chilies at this stage.
• Broil the Chicken
• Place the chicken pieces on a roasting pan and broil for 5 to 7 minutes, or until the edges begin to caramelize. Turn the chicken, baste with the reduced sauce, and broil for an additional 3 to 5 minutes. Once finished, return the chicken to the pot, allowing it to cook for a few more minutes in the sauce. Serve the chicken on a platter, drizzling it generously with the rich sauce.

Keyword Chicken Adobo With Coconut Milk