Filipino Chicken Adobo with Coconut Adobo Sauce is simmered in a flavorful bath of soy, cider vinegar, coconut milk, and seasoning then finished under the broiler while the liquid is reduced to a tantalizing sauce to serve over chicken and rice!
My wife doesn’t consider herself to be a great cook, but she sure does discover some great recipes. This Filipino Chicken Adobo with Coconut Adobo Sauce was invented in a collaboration between herself and me. Actually, chicken adobo has been one of her favorite meals her whole life. She has family living in the Philippines so this dish routinely made appearances on their dinner table.
Chicken adobo is considered to be the national dish of the Philippines and is made as many different ways as there are islands comprising the nation. My version of the recipe calls for chicken thighs, however, you can use a whole chicken if desired, or your favorite chicken cuts. Chicken adobo can even be made with skinless chicken breasts, though I would skip the broiling at the end of the recipe.
To be an authentic Filipino adobo it simply needs meat simmered in a liquid consisting of soy, vinegar, and garlic. Beyond this, each recipe will take on its own personal flare. Coconut milk is a popular addition and is included in my recipe. Its mild creamy flavor is not only ideal for flavoring the chicken, it is an essential component of the final gravy-like sauce.
The coconut adobo sauce in this recipe comes together effortlessly. After removing the chicken from the cooking liquid, simply continue to cook the liquid. As water evaporates the liquid will continue to reduce till it thickens into a rich flavorful sauce that is perfect for bathing your chicken or rice!
I recommend making this Filipino Chicken Adobo in a Dutch Oven. The thick walls of the Dutch oven retain heat beautifully for consistent simmering temperatures, and its wide base allows you to easily spread the chicken pieces into a single layer.
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Filipino Chicken Adobo with Coconut Adobo Sauce
- 4 lbs chicken thighs
- 1/2 cup reduced sodium soy sauce
- 1/2 cup apple cider vinegar
- 1 cup coconut milk
- 1 tbsp brown sugar
- 2 bay leaves
- 3 cloves garlic, minced
- 1/2 tsp fresh ground pepper
- Rice for serving
- Add soy, vinegar, coconut milk, brown sugar, bay leaves, garlic, and fresh ground pepper to a Dutch oven and whisk to combine.
- Add chicken pieces to Dutch oven and bring to a simmer on the stove top. Cover and simmer 45 minutes.
- Remove chicken from pot and place on baking sheet. Set the broiler on high and broil on the second highest oven rack till skin has crisped and browned. Rotate frequently to prevent burning.
- While chicken is broiling bring liquid in Dutch oven to a boil and continue cooking till liquid had reduced into a sauce. (1 – 1 1/2 cups of sauce)
- Serve chicken with rice and ladle with sauce to taste.
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