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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 Recipe
- 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
Ingredients
Units
Scale
- 10 pieces of chicken (thighs-bone-in & drumsticks) washed & dried
Marinade:
- 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
Frying
- 2 tbsp olive oil
- 1 onion chopped
- 2 green chilies chopped
- 2 cloves minced garlic
Instructions
- 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:
Ingredients:
2 tbsp olive oil
1 onion chopped
2 green chilies chopped
2 cloves minced garlic
- Sauté until tender then add your chicken portions & marinade liquid.
- Crumble 2 x chicken bouillon cubes and simmer slowly for 25 mins.
- Add 1½ cups coconut milk and continue simmering for 10 mins.
- Serve with steamed basmati rice.
Recipe adapted from Food Network
Notes
Prepared, tried, and tested by Gail from The Recipe Hunter: Tried and Tested Recipes from Home Chefs.
Nutrition
- 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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