Coconut Milk Chicken Adobo

By Angela Dimayuga

Updated Feb. 29, 2024

Coconut Milk Chicken Adobo
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Carla Gonzalez-Hart.
Total Time
1¾ hours
Rating
5(5,308)
Comments
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When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Featured in: Angela Dimayuga’s 10 Essential Filipino Recipes

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Ingredients

Yield:6 to 8 servings
  • 2tablespoons coconut oil
  • 15garlic cloves, roughly chopped
  • 2teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
  • ½teaspoon red-pepper flakes
  • 4pounds bone-in, skin-on chicken drumsticks and thighs
  • 1cup unsweetened coconut milk
  • ½cup coconut vinegar
  • ½cup soy sauce
  • 8fresh bay leaves
  • Cooked rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

643 calories; 47 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 40 grams protein; 1064 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.

  2. Step 2

    Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.

  3. Step 3

    Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

  4. Step 4

    Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

Ratings

5 out of 5
5,308 user ratings
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Comments

Andy

Coconut vinegar? Is there a substitute for that?

RoLo

Is there a reasonable substitute for coconut vinegar?

PGH

Coconut vinegar is easily found at Asian grocery stores, most regular stores, and online. Sugarcane vinegar is a good substitute. If you can’t get those, regular white vinegar is best in Filipino adobo recipes.

SM

Mmmmm this is D-E-L-I-C-I-O-U-S!!!! I'm Filipina and at first I was hesitant to try this recipe because it's so different from what I'm used to. But I gave it a try and I was blown away! Made it a second time tonight but did it a little differently this time. I browned the chicken first then set that aside. Then I toasted the black peppercorns, black pepper, red chili flakes, and garlic in the leftover fat. Added the bay leaves (dried works just fine!) and liquids then the chicken last. Amazing!

Dlkg

Lovely. Finally found coconut vinegar and wow what a difference from the oft-suggested rice vinegar substitution. Highly recommend the coconut vinegar if you can find it.

Michael L

Holy cow, this is good. Made exactly as directed, with the exception of substituting rice vinegar for coconut vinegar (as a matter of availability. Will acquire and use coconut vinegar next time). Entire family was taken aback by how delicious it was - 8yo enhaled two drumsticks and a thigh. A

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