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Chicken Adobo in Coconut Milk Recipe

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Using coconut milk in this Chicken Adobo in Coconut Milk makes it more flavorful! You will thoroughly enjoy the rich taste of coconut milk.

Chicken Adobo in Coconut Milk

Chicken Adobo in Coconut Milk Recipe

an image of a plate filled with Chicken Adobo in Coconut Milk on white rice with green chili

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  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Marinate Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 3 servings 1x
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Philippines


Units Scale
  • 10 pieces of chicken (thighs-bone-in & drumsticks) washed & dried


  • 1 cup low-sodium soy sauce
  • 1/2 cup rice vinegar
  • 1 tsp whole black peppercorns
  • 1/2 tsp dried Chilli flakes
  • 1 tsp brown sugar
  • 2 bay leaves



  • In a flat dish pour marinade over chicken pieces and leave to marinate for 3 hours. Turn occasionally.
  • Drain chicken on a wire rack, reserving the marinade.
  • In a grill or a skillet, add 1 tbsp olive oil.
  • Once it is piping hot grill chicken portions until nice and brown on both sides. About 8 mins. Remove and set aside.

In a large saucepan add the following:

2 tbsp olive oil
1 onion chopped
2 green chilies chopped
2 cloves minced garlic

  1. Sauté until tender then add your chicken portions & marinade liquid.
  2. Crumble 2 x chicken bouillon cubes and simmer slowly for 25 mins.
  3. Add 1½ cups coconut milk and continue simmering for 10 mins.
  4. Serve with steamed basmati rice.

Recipe adapted from Food Network


Prepared, tried, and tested by Gail from The Recipe Hunter: Tried and Tested Recipes from Home Chefs.


  • Serving Size: 1 bowl
  • Calories: 1502
  • Sugar: 8.2 g
  • Sodium: 2712.5 mg
  • Fat: 57.8 g
  • Carbohydrates: 23.6 g
  • Fiber: 1.8 g
  • Protein: 213.8 g
  • Cholesterol: 662.1 mg

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an image of a plate filled with Chicken Adobo in Coconut Milk on white rice with green chili
Chicken Adobo in Coconut Milk

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