Chicken Coconut Milk Glazed Adobo

 Adobo, a hallmark of Filipino cuisine, is known for its tangy, savory, and slightly sweet flavors. While the traditional recipe uses soy sauce, vinegar, and garlic as its base, adding coconut milk (locally known as ginataang adobo) takes the dish to a whole new level. The creamy, rich coconut milk balances the bold flavors, creating a luscious glaze that coats the chicken beautifully.

Here’s how to prepare this indulgent variation of the classic chicken adobo.

Ingredients

To serve 4–6 people, you’ll need:

For the Adobo:

• 1 kg chicken (bone-in thighs, drumsticks, or a mix)
• 3 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• ½ cup soy sauce
• ⅓ cup vinegar
• 1 teaspoon whole peppercorns
• 3 dried bay leaves
• 1 teaspoon sugar (optional, for a hint of sweetness)
• 1 cup water

For the Coconut Milk Glaze:

• 1 cup coconut milk (full-fat for a richer texture)
• 1 small green chili (optional, for a hint of spice)
• Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

Rinse the chicken pieces and pat them dry with paper towels. This step helps them brown better during cooking.

Step 2: Sear the Chicken

Heat cooking oil in a large skillet or pot over medium heat.

Sear the chicken pieces in batches until they are lightly browned on all sides. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pan, sauté the garlic and onion until fragrant and translucent.

Add the peppercorns and bay leaves, stirring for about a minute to release their aromas.

Step 4: Build the Adobo Base

Return the chicken to the pan. Pour in the soy sauce, vinegar, and water.

Add sugar (if using) to balance the flavors.

Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally.

Step 5: Add the Coconut Milk

Once the chicken is tender and the sauce has reduced slightly, stir in the coconut milk.

Simmer uncovered for an additional 10–15 minutes, allowing the coconut milk to thicken into a creamy glaze. Add the green chili for a mild kick if desired.

Adjust seasoning with salt and pepper to taste.

Step 6: Final Touches

Once the sauce clings beautifully to the chicken and has a glossy finish, remove the dish from the heat.

Discard the bay leaves before serving.

Tips for Perfect Chicken Coconut Milk Adobo

• Use bone-in chicken: This enhances the flavor and keeps the meat moist during cooking.
• Don’t skip the sear: Browning the chicken adds depth to the dish.
• Fresh coconut milk: If available, freshly squeezed coconut milk provides the best flavor and texture.
• Customize the flavor: Adjust the soy sauce, vinegar, and sugar to suit your taste. More vinegar gives it a tangy kick, while sugar makes it slightly sweeter.
• Spice it up: Add sliced chilies or chili flakes for a spicier version.

Share this post