Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant islands of the Philippines! This mouthwatering Chicken Adobo in Coconut Milk is not just a recipe – it's a flavor explosion that combines the tangy punch of traditional adobo with the rich, creamy embrace of coconut milk. Imagine tender chicken pieces swimming in a sauce so delicious, you'll want to lick the plate clean. Whether you're a adventurous foodie or someone craving a taste of authentic Filipino cuisine, this dish promises to be your new obsession that will have everyone at the dinner table begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 lbs chicken, cut into pieces
- 1 cup coconut milk
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp cooking oil
Instructions
- Prepare the chicken by washing and patting it dry with paper towels. Cut into serving pieces if not already done.
- In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, and whole black peppercorns to create the marinade. Add chicken pieces and marinate for 30 minutes at room temperature, ensuring all pieces are well-coated.
- Heat cooking oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown the pieces on all sides until they develop a golden color, about 3-4 minutes per side.
- Add sliced onions to the pot and sauté until they become translucent and slightly softened.
- Pour the reserved marinade into the pot with the browned chicken and onions. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20-25 minutes, allowing the chicken to become tender and the sauce to reduce.
- Stir in the coconut milk and continue cooking for an additional 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Taste and adjust seasoning if needed. The dish should have a balanced flavor of tangy, salty, and creamy notes.
- Remove bay leaves before serving. Serve hot with steamed white rice, garnishing with additional fresh ground black pepper if desired.
Tips
- Marination is Key: Don't rush the marinating process. Letting the chicken sit in the soy sauce and vinegar mixture for a full 30 minutes allows the flavors to penetrate deeply into the meat.
- Browning Matters: Take your time when browning the chicken. Those golden-brown edges add incredible depth of flavor and create a beautiful color for the final dish.
- Low and Slow: Simmer the chicken gently to ensure it becomes tender without becoming tough. The slow cooking process helps meld all the incredible flavors together.
- Coconut Milk Timing: Add the coconut milk towards the end of cooking to prevent it from separating or becoming grainy. This ensures a smooth, creamy sauce.
- Ingredient Quality: Use fresh ingredients, especially the garlic and onions, to maximize the dish's flavor profile.
- Rice Pairing: Serve with steamed white rice to soak up the delicious sauce. The rice is perfect for catching every last drop of the flavorful adobo.
- Make Ahead Tip: This dish actually tastes even better the next day, as the flavors continue to develop. Don't hesitate to make it in advance for an even more delicious meal!
Nutrition Facts
Calories: 617kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
