Filipino Chicken Adobo with Coconut Adobo Sauce
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!
- 4 lbs chicken thighs
- ½ cup reduced sodium soy sauce
- ½ cup apple cider vinegar
- 1 cup coconut milk
- 1 tbsp brown sugar
- 2 bay leaves
- 3 cloves garlic, minced
- ½ 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 ½ cups of sauce)
Serve chicken with rice and ladle with sauce to taste.