Chicken Adobo with Coconut Milk
A creamy and tangy take on the classic Filipino adobo, using chicken and coconut milk for a richer flavor. Perfect served over rice.
Ingredients
- about 910 g Chicken thighs
- 1 can Coconut milk
- 1/2 cup Soy sauce
- 1/4 cup White vinegar
- 6 cloves Garlic
- 2 leaves Bay leaves
- 1 tsp Black peppercorns
- 1 tbsp 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 910 g of chicken thighs, 1 can of coconut milk, 1/2 cup of soy sauce, 1/4 cup of white vinegar, 6 cloves of garlic (peeled and smashed), 2 leaves of bay leaves, 1 tsp of black peppercorns, and 1 tbsp of 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 reaches an internal temperature of 74°C and is tender when pierced with a fork.
- 3Carefully remove the cooked chicken thighs from the pot and place them on a plate. Set the plate aside. Increase the heat under the pot to medium-high and let the sauce simmer uncovered for 5 to 10 minutes, stirring occasionally, until it has slightly thickened. The sauce should coat the back of a spoon.
- 4Return the cooked chicken thighs to the pot with the thickened sauce. Stir gently to coat the chicken evenly with the sauce.
- 5Serve the chicken adobo hot over 4 cups of cooked rice.
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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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