Chicken Adobo With Coconut Milk
Updated July 16, 2024
- Total Time
- 2 hours, plus 2 hours' refrigeration
- Rating
- Comments
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Ingredients
- 1cup coconut milk
- ¼ cup soy sauce
- 1½ cup rice vinegar
- 12garlic cloves, peeled
- 3whole bird’s-eye chilies or other fiery chili
- 3bay leaves
- 1½ teaspoons freshly ground black pepper
- 3 to 4pounds chicken thighs
Nutritional analysis per serving (4 servings)
1036 calories; 78 grams fat; 29 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 69 grams protein; 1209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Step 2
Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Step 3
Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Step 4
Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Private Notes
Comments
Having been born and raised in the Philippines, this is comfort food for me. This version is from the Bicol, in the southern part of Luzon. Around Manila they don't use coconut milk. A relish of two parts chopped tomato and one part chopped white onion, flavored with a little lemon juice and salt, makes a nice accompaniment.
Don't need to put under the broiler Marcia. If you want follow the marinade process. when ready to cook, heat oil in a pan and brown it in batches to get a nice brown color set aside, in same pan put the marinade mixture and let it boil, season as your taste. Put the chicken back in the sauce and simmer it until the chicken is tender and the sauce is a bit thicken.
Being from Panay island in the Visayas, this recipe would constitute as "Adobo Sa Gata" meaning, abobo in coconut milk, a variation of adobo. Regular adobo does not have coconut milk. And we don't ever marinate them. We throw everything all at once in a pot, chicken (or pork, or both), garlic, onions, soy sauce, vinegar (cane or coconut), bay leaves and black pepper, no chilies until the liquid reduces considerably to a thick, delicious sauce.
This is one of my favorite recipes. They had me at vinegar. I use white vinegar; I find it more pungent than rice vinegar. And it's cheaper! I sub jalapeños because I am a lightweight. Thank you, Sam Sifton!
Way too sour- chicken dry- waste of ingredients Sorry was hopeful with all the 5 stars- I’m a private chef and luckily tested it on my family and not the one I work for - very disappointing
Simple way to both brown chicken and thicken sauce, no need for broiler: Once finished marinating, drip off extra marinade from chicken, then coat with flour by putting a few Tbl flour in shallow dish, then dip chicken in the flour, coating both sides. Saute floured chicken in oil til browned. Add remaining marinade to pan, avoid covering the browned skin, simmering til chicken reaches 165°. By this time the sauce should be reduced and thickened too. Easy right?