This Coconut Chicken Adobo recipe is one of several adobo dishes offered on our Filipino Cuisine page. For more delicious Filipino recipes, click here.

(Photo Attributed to Author: dbgg1979 on flickr)

Filipino Coconut Chicken Adobo is a classic dish from that country. Adobo can be made with or without coconut, and also without meat (see Aubergine Adobo recipe). You can easily turn this recipe into Coconut Beef Adobo, too, by simply substituting chunks of beef for the chicken.

Coconut Chicken Adobo Recipe-

Ingredients:

• 3 lbs. organic, free range chicken, cut into legs, thighs, wings, and breast quarter-pieces (Note: you can of course use any chicken from your market, but if you can get organic, free range, it will have the flavor of what authentic, traditional Filipino chicken adobo is like – plus it is much healthier for you)
• ³⁄₄ cup white vinegar
• 1 whole bulb of garlic, cloves peeled and crushed
• ¹⁄₂ cup ginger flavored soy sauce (important ingredient)
• 4 bay leaves
• 1-1/2 tbsp. whole black peppercorns
• 1 tbsp. freshly ground black peppercorns
• 1 tbsp. sugar
• 4 tbsp. vegetable oil
• 1 tbsp. patis (Philippine fish sauce), or more, to taste (important ingredient)
• 12 oz. coconut milk

Directions:

1. Using a large cooking pot, put in the chicken, garlic, soy sauce, vinegar, bay leaves, sugar, ground pepper and whole peppercorns. Stir and blend all the ingredients together well.
2. Allow the mixture to stand for 2 hours at room temperature and marinate. You can put it in the fridge, but the traditional Filipino way is at room temperature.
3. After the marinating period, put the pot on the burner, turn the heat up high and bring the mixture to a vigorous boil, then reduce the heat to where the mixture is at a mild simmer, and cook for about 45 minutes, or until the meat is well tenderized.
4. Put the oil in a large skillet and raise the burner up to medium high temperature. Use a slotted spoon to take out the garlic from chicken mixture, transfer the garlic to this skillet, and sauté until well browned. Use the slotted spoon to next add the chicken to the skillet with the garlic, and continue to sauté, stirring, until the meat pieces are nicely browned on all sides.
5. Now add in the patis, to taste, and the coconut milk, stir and blend together well.
6. Lastly, add the sauce from the pot that the chicken simmered in, stir well to make sure the pieces are equally distributed and coated, and cook for 5 to 6 more minutes.
7. Serve your Coconut Chicken Adobo piping hot, with freshly cooked rice.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)