Chicken Adobo with Coconut Milk
A creamy and flavorful take on the classic Filipino adobo, using chicken thighs simmered in coconut milk, soy sauce, vinegar, garlic, and peppercorns. This version is shellfish-free.
Ingredients
- about 680 g Chicken thighs
- 1 can Coconut milk
- 1/2 cup Soy sauce
- 1/4 cup Apple cider vinegar
- 6 cloves Garlic
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 1 tablespoon Brown sugar
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the about 680 g chicken thighs, 1 can coconut milk, 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 6 cloves garlic (peeled and smashed), 1 tablespoon black peppercorns, 2 pieces bay leaves, and 1 tablespoon brown sugar.
- 2Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The chicken is cooked through when it is tender and easily pulls apart, and its internal temperature reaches 74°C.
- 3Carefully remove the cooked chicken thighs from the pot using tongs and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces.
- 4Return the shredded chicken to the pot with the sauce. Increase the heat to medium and simmer, uncovered, for another 10 minutes, stirring occasionally. This will allow the sauce to thicken slightly and coat the chicken.
- 5Serve the chicken adobo hot over the 4 cups of cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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