Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant islands of the Philippines! Our Chicken Adobo with Coconut Milk is not just a recipe - it's a flavor explosion that promises to revolutionize your dinner routine. Imagine tender, golden-brown chicken swimming in a rich, tangy sauce that perfectly balances the bold flavors of soy sauce, vinegar, and creamy coconut milk. This isn't just another chicken dish - it's a legendary Filipino comfort food that will have your family 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, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- Salt to taste
Instructions
- Prepare the chicken by cutting it into even-sized pieces, pat dry with paper towels, and season lightly with salt.
- In a large mixing bowl, combine soy sauce, vinegar, minced garlic, and crushed black peppercorns to create the marinade.
- Place chicken pieces into the marinade, ensuring each piece is well-coated. Cover and let marinate in the refrigerator for 30 minutes to enhance flavor absorption.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Remove chicken from marinade, reserving the liquid.
- Sear chicken pieces until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
- In the same pan, sauté chopped onions until translucent and slightly caramelized, approximately 3-4 minutes.
- Return chicken to the pan, add reserved marinade, bay leaves, and bring to a gentle simmer.
- Cover and cook on low heat for approximately 25-30 minutes, allowing chicken to become tender and absorb flavors.
- Pour in coconut milk, stirring gently to incorporate. Simmer uncovered for an additional 10-15 minutes until sauce thickens.
- Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
- Serve hot over steamed white rice, garnishing with fresh chopped parsley or green onions if desired.
Tips
- Marination is Key: Allow the chicken to marinate for at least 30 minutes, but for even more intense flavor, you can marinate up to 2 hours in the refrigerator.
- Searing Matters: Ensure your pan is hot when searing the chicken to achieve that beautiful golden-brown exterior that locks in flavor and creates a delicious caramelization.
- Low and Slow: The secret to tender chicken is cooking on low heat, which allows the meat to become incredibly soft while absorbing all the delicious marinade flavors.
- Coconut Milk Technique: Add the coconut milk towards the end of cooking to prevent it from separating and to maintain a smooth, creamy sauce.
- Rice Pairing: Serve over steamed white rice to soak up the incredible sauce. For an extra touch, try using jasmine or basmati rice.
- Make-Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and deepen overnight.
- Customization: Feel free to adjust the tanginess by playing with the ratio of soy sauce to vinegar. Some prefer a more sour profile, while others like it slightly milder.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 10g
Protein: 30g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 120mg
