Chicken Adobo with Coconut Milk
Chicken Adobo with Coconut Milk
Ingredients
- 3 pounds chicken legs and thighs
- 4 teaspoons black peppercorns
- 2 teaspoons crushed red pepper, optional
- 2 tablespoons brown sugar
- 1/2 cup soy sauce
- 3/4 cup vinegar, (Datu Puti recommended)
- 1 cup coconut milk
- 13 garlic, smashed
- 6 bay leaves
- 3 tablespoons neutral oil
Instructions
- 1
Using a mortar and pestle, lightly crush the black peppercorns. Ensure some peppercorns remain whole for texture and flavor.
⏱️ 3 min
- 2
In a medium bowl, combine the soy sauce and vinegar. Set aside.
⏱️ 2 min
- 3
Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes per batch. Remove the browned chicken from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the crushed black peppercorns, crushed red pepper (if using), and smashed garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until the garlic is lightly browned and fragrant.
⏱️ 3 min
- 5
Return the browned chicken to the pot. Add the bay leaves, the soy sauce and vinegar mixture, coconut milk, and brown sugar. Stir gently to combine all ingredients.
⏱️ 5 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken and become velvety.
⏱️ 60 min
- 7
Once the sauce has reached your desired consistency, remove the bay leaves. Serve the Chicken Adobo hot over a bed of steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adobo with Coconut Milk
- 3 pounds chicken legs and thighs
- 4 teaspoons black peppercorns
- 2 teaspoons crushed red pepper, optional
- 2 tablespoons brown sugar
- 1/2 cup soy sauce
- 3/4 cup vinegar, (Datu Puti recommended)
- 1 cup coconut milk
- 13 garlic, smashed
- 6 bay leaves
- 3 tablespoons neutral oil
Instructions
- 1
Using a mortar and pestle, lightly crush the black peppercorns. Ensure some peppercorns remain whole for texture and flavor.
⏱️ 3 min - 2
In a medium bowl, combine the soy sauce and vinegar. Set aside.
⏱️ 2 min - 3
Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. This should take about 5-7 minutes per batch. Remove the browned chicken from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 15 min - 4
Reduce the heat to medium. Add the crushed black peppercorns, crushed red pepper (if using), and smashed garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until the garlic is lightly browned and fragrant.
⏱️ 3 min - 5
Return the browned chicken to the pot. Add the bay leaves, the soy sauce and vinegar mixture, coconut milk, and brown sugar. Stir gently to combine all ingredients.
⏱️ 5 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken and become velvety.
⏱️ 60 min - 7
Once the sauce has reached your desired consistency, remove the bay leaves. Serve the Chicken Adobo hot over a bed of steamed rice.
⏱️ 2 min