Try this delectable Chicken Adobo with Coconut Milk recipe for a flavorful twist on a classic Filipino dish. The combination of tender chicken, tangy vinegar, savory soy sauce, and rich coconut milk creates a mouthwatering blend of flavors. With a preparation time of just 30 minutes, you can enjoy this comforting and satisfying dish in no time. This recipe is perfect for those who love creamy and aromatic dishes, and it's a great way to introduce Filipino cuisine into your cooking repertoire.
Ingredients
- 2 pounds chicken thighs (bone-in, skin-on)
- 1 cup coconut milk
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 6 cloves garlic (minced)
- 1 onion (sliced)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cooking oil
- Salt and pepper to taste
Directions
- In a large bowl, combine chicken thighs, vinegar, soy sauce, garlic, black peppercorns, bay leaves, and red pepper flakes. Marinate for at least 30 minutes, or overnight for best results.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade, reserving the marinade for later use. Sear the chicken on both sides until browned, about 5 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, sauté the onions until translucent and fragrant. Add the reserved marinade, coconut milk, and brown sugar. Bring the mixture to a boil, then reduce heat to low.
- Return the chicken to the skillet, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. During the last 10 minutes of cooking, uncover the skillet to allow the sauce to reduce and thicken.
- Season with salt and pepper to taste. Serve hot over steamed rice and garnish with chopped scallions or cilantro, if desired.
- Enjoy this delicious Chicken Adobo with Coconut Milk, a perfect combination of sweet, savory, and creamy flavors!
