A rich and savory Filipino chicken adobo, slow-cooked in a tangy-sweet sauce with a creamy finish from coconut milk, traditionally served with steamed rice for a complete one-pot meal experience.
Creamy Chicken Adobo with Rice
A rich and savory Filipino chicken adobo, slow-cooked in a tangy-sweet sauce with a creamy finish from coconut milk, traditionally served with steamed rice for a complete one-pot meal experience.
Ingredients
- 1 kg chicken thighs bone-in
- 0.5 cup soy sauce
- 0.5 cup white vinegar
- 1 head garlic minced
- 1 large onion chopped
- 2 tbsp cooking oil
- 1 tsp black peppercorns crushed
- 3 pc bay leaves
- 1 can coconut milk full-fat (about 400ml)
- 1 cup water for simmering adobo
- 1 tbsp brown sugar optional
- 2 cups uncooked rice rinsed
- 4 cups water for rice
Instructions
- 1. In a large pot or Dutch oven, heat cooking oil over medium heat. Sauté minced garlic and chopped onion until fragrant and softened, about 2-3 minutes.
- 2. Add chicken thighs and sear until lightly browned on all sides, about 5-7 minutes. This step adds depth of flavor.
- 3. Pour in soy sauce and vinegar. Add bay leaves and crushed peppercorns. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is tender. The chicken will release its own juices.
- 4. Remove chicken from the pot and set aside. Skim off excess fat from the sauce if desired. This keeps the sauce lighter.
- 5. Stir in coconut milk and 1 cup of water into the sauce. Bring to a gentle simmer. Return the chicken to the pot. If using, add brown sugar and simmer for another 10-15 minutes, or until the sauce thickens slightly and the chicken is fully cooked through. Stir occasionally to prevent coconut milk from separating.
- 6. While the adobo simmers, in a separate pot, combine rinsed rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Let it rest, covered, for 5 minutes before fluffing with a fork.
- 7. Serve creamy chicken adobo hot with freshly cooked rice. Garnish with fresh cilantro or scallions if desired.
Notes
For extra flavor, marinate the chicken in soy sauce and vinegar for at least 30 minutes, or overnight. Adjust soy sauce and vinegar to your taste. A touch of brown sugar (about 1 tbsp) can balance the tanginess and add a subtle sweetness. Serve with a sprinkle of fresh cilantro or scallions for garnish.
