Coconut Milk Chicken Adobo
Nourishing and flavorful, Coconut Milk Chicken Adobo combines the rich traditions of Filipino cuisine with the creamy sweetness of coconut milk. This delightful stew features tender chicken pieces marinated in a savory blend of apple cider vinegar, soy sauce, and aromatic spices. The slow-cooked chicken absorbs the fragrant flavors, creating a succulent dish that pairs perfectly with sticky rice. Perfect for special occasions or a cozy family dinner, this recipe offers a unique twist on classic chicken adobo, making it a sure crowd-pleaser for both novice and experienced cooks alike.
6
Servings
400
Calories
10
Ingredients
Ingredients
Roasting chicken
3 lb (cut into serving pieces)
Apple cider vinegar
1 1/2 cups (none)
Garlic
6 tablespoons (finely minced)
Soy sauce
1/2 cup (none)
Fresh ground black pepper
1 teaspoon (none)
Bay leaves
2 (optional)
Whole black peppercorns
1 tablespoon (none)
Brown sugar
1 tablespoon (optional)
Coconut milk
1 (12 ounce) can (none)
Salt or patis
to taste (none)
Instructions
1
Begin by preparing the chicken. Cut the roasting chickens into serving pieces and set aside.
2
In a large saucepan, combine the apple cider vinegar, finely minced garlic, soy sauce, black pepper, bay leaves, whole black peppercorn, and brown sugar. Mix well.
3
Add the chicken pieces to the saucepan. Ensure the chicken is well-coated in the marinade. Cover and let it marinate for at least two hours, ideally in the refrigerator for enhanced flavor.
4
After marinating, place the saucepan over medium-high heat and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer until the chicken is tender, approximately 30-40 minutes.
5
Once the chicken is cooked through, remove it from the saucepan and set aside on a baking sheet.
6
Increase the heat to medium and allow the remaining sauce to simmer and reduce by half. Stir occasionally to prevent sticking.
7
While the sauce reduces, preheat your broiler. Once the sauce has thickened, broil the chicken pieces for about 5-7 minutes or until they are golden brown and slightly crispy.
8
Take the chicken out of the broiler and arrange it on a serving platter. Pour the reduced sauce over the chicken.
9
Serve the Chicken Adobo hot with a side of sticky rice to soak up the delicious sauce.
Nutrition Information
27g
Fat
13g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Milk Chicken Adobo?
Coconut Milk Chicken Adobo is a creamy and savory Filipino stew where chicken is marinated in vinegar, soy sauce, and spices, then simmered with coconut milk.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
How long should the chicken marinate?
The chicken should marinate for at least two hours, though leaving it in the refrigerator for longer will enhance the flavor.
What type of chicken is best for this recipe?
The recipe calls for 3 pounds of roasting chicken cut into serving pieces.
Can I use apple cider vinegar?
Yes, apple cider vinegar is the recommended vinegar for this recipe to provide a specific tangy profile.
How much garlic is used in this recipe?
This recipe uses 6 tablespoons of finely minced garlic.
How many calories are in a serving of Coconut Milk Chicken Adobo?
There are approximately 400 calories per serving.
What is the protein content per serving?
Each serving contains 25 grams of protein.
Is there sugar in this adobo recipe?
Yes, the recipe includes 1 tablespoon of brown sugar, which is optional.
How long does the chicken need to simmer?
The chicken should simmer for approximately 30 to 40 minutes until tender.
What is the fat content per serving?
Each serving contains 27 grams of fat.
How do I make the chicken crispy?
After simmering, the chicken is broiled for 5 to 7 minutes until it becomes golden brown and slightly crispy.
What should I serve with Chicken Adobo?
It is traditionally served with a side of sticky rice to soak up the creamy sauce.
Do I need to use whole black peppercorns?
The recipe calls for 1 tablespoon of whole black peppercorns to add traditional flavor and texture.
What is patis?
Patis is a Filipino fish sauce that can be used to taste in this recipe as an alternative to salt.
How much coconut milk is required?
You will need one 12-ounce can of coconut milk.
How many carbohydrates are in this dish?
There are 13 grams of carbohydrates per serving.
Are bay leaves necessary?
The recipe lists 2 bay leaves as an optional ingredient for aromatic depth.
How is the sauce thickened?
The sauce is thickened by simmering it over medium heat until it reduces by half after the chicken has been removed.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food due to its rich, savory, and nourishing qualities.
Can I use soy sauce alternatives?
While the recipe specifies soy sauce, you could use tamari or coconut aminos if you require a gluten-free option.
What is the total number of ingredients?
This recipe uses 10 main ingredients.
Is this recipe suitable for a party?
Yes, it is tagged as a party dish and is known to be a crowd-pleaser.
Should the chicken be marinated in the refrigerator?
Yes, it is ideal to marinate the chicken in the refrigerator for enhanced flavor and food safety.
How much soy sauce is needed?
The recipe requires 1/2 cup of soy sauce.
Can I use fresh ground black pepper instead of peppercorns?
The recipe uses both 1 teaspoon of fresh ground black pepper and 1 tablespoon of whole black peppercorns.
What heat level should I use for simmering?
You should bring the mixture to a boil first, then reduce the heat to low for simmering.
Is there any fiber in this recipe?
The fiber content for this recipe is listed as null or negligible.
How do I finish the dish for serving?
Arrange the broiled chicken on a platter and pour the reduced sauce over it before serving hot.
What kind of cuisine is this?
This is a Filipino-inspired dish featuring a variation of the classic adobo.