Coconut Milk Chicken Adobo

By Angela Dimayuga

Updated January 21, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Carla Gonzalez-Hart.
Media 1 of 2
Total Time
1¾ hours
Rating
5(5,890)
Comments
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When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons coconut oil

  • 15 garlic cloves, roughly chopped

  • 2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper

  • ½ teaspoon red-pepper flakes

  • 4 pounds bone-in, skin-on chicken drumsticks and thighs

  • 1 cup unsweetened coconut milk

  • ½ cup coconut vinegar

  • ½ cup soy sauce

  • 8 fresh bay leaves

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

12 grams carbs; 222 milligrams cholesterol; 643 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 18 grams saturated fat; 47 grams fat; 1 gram fiber; 1064 milligrams sodium; 40 grams protein

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

  1. Step 1

    In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.

  2. Step 2

    Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.

  3. Step 3

    Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

  4. Step 4

    Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

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Ratings

5 out of 5
5,890 user ratings
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Comments

Andy

Coconut vinegar? Is there a substitute for that?

RoLo

Is there a reasonable substitute for coconut vinegar?

PGH

Coconut vinegar is easily found at Asian grocery stores, most regular stores, and online. Sugarcane vinegar is a good substitute. If you can’t get those, regular white vinegar is best in Filipino adobo recipes.

Pam Mehlman

This is THE best chicken adobo.

Rachel

I can’t stop making this. I drink the sauce with a spoon. Boneless thighs also work great!

Jason V

I have made this several times now and it always turns out delicious. I don’t like whole peppercorns so I lightly crush the 2tsp of whole. I usually use a whole can of coconut milk and up the soy and vinegar for a bit more sauce. If you wait to crank the heat on your pan and slide each thigh around to coat in oil and move the garlic mix between each piece there shouldn’t be any issue with burning the garlic. At that point my pan is completely full. I’ve also browned the thighs first and set aside while the garlic cooks. It’s a totally valid approach but I really like the ease of this one pan approach.

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