IMAGE ©Herman at Home

Coconut Chicken Adobo

a dinner recipe
ingredients
1 tbsp coconut oil
2 pounds bone-in, skin-on chicken thighs
6 garlic cloves, roughly chopped
1 tsp whole black peppercorns, ground or crushed in mortar in pestle
1 tsp whole green peppercorns, ground or crushed in mortar in pestle
¼ tsp red pepper flakes
½ cup full-fat coconut milk
¼ cup white vinegar
¼ cup light soy sauce
¾ cup water
2 tsp brown sugar
4 fresh bay leaves
cooked rice, for serving
chopping green onions for garnish
Coconut Chicken Adobo
a dinner recipe
Herman is a self-taught cook focusing primarily on easy-to-follow, Asian-forward, comfort food recipes that appeal to everyone, regardless of their skill level. He started his social media accounts to share his passion for cooking and baking, which began when he was about 12 years old, because his parents worked full-time jobs and he needed to feed his siblings and himself. What started out as a necessity quickly developed into a passion for cooking as he learned techniques and recipes from his family, especially his grandma. He is delighted to share his love for cooking and baking with his audience and take them on a journey of culinary discovery.
a little bit about the recipe
Chicken Adobo is a popular dish in the Philippines and my version of this recipe makes it creamier by adding coconut milk. My recipe uses bone-in, skin-on chicken thighs, which are stewed in vinegar, soy sauce, coconut milk, and a ton of spices, including peppercorns.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 10 M
TOTAL | 55 M
4 SERVINGS | 8 oz
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directions

  • In a large pot, heat the coconut oil over medium-high until shimmering. Add the chicken, skin-side down, and cook over medium-high, until fat starts to render, about 5 minutes. Flip and cook on other side for about 5 mins.

  • Add the garlic, pepper, red-pepper flakes, and stir for 30 seconds. Add the coconut milk, vinegar, soy sauce, water, brown sugar, and bay leaves, and let the mixture come to a boil. Reduce heat to medium-low and simmer, covered, until the chicken is cooked through, tender, and slightly falling off the bone, about 30-35 mins. Stir halfway through.

  • Increase the temperature to medium, uncovered, until sauce is thickened, about 5-10 minutes. Stir constantly. Serve chicken and sauce over rice and garnish with green onions.


expiry:
3 days in the fridge
tips
You can use whole or finely ground peppercorns for this recipe (I prefer finely ground). Also if you only have one type of peppercorn, feel free to use just that one instead of both black and green!

My recipe calls for 3/4 cup water when stewing the chicken but you may need to add a bit more depending on how fast the water evaporates while it simmers. Feel free to adjust as needed.
ingredients in recipe
4.9
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with woody flavor notes.
TRY ME - SAMPLE$0.75
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
TRY ME - SAMPLE $0.75
5.0
whole
Whole green peppercorns are mild enough to be eaten whole, but will offer up a delayed heat along with their fresher fruiter flavor.
TRY ME - SAMPLE$0.75
1.25 oz - JAR$7
1.25 oz - REFILL$6
6 oz - REFILL$15
TRY ME - SAMPLE $0.75
4.9
hot
flakes
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
TRY ME - SAMPLE$0.75
1 oz - JAR$5
1 oz - REFILL$4
4 oz - REFILL$12
TRY ME - SAMPLE $0.75