Creamy Chicken Adobo
Tender chicken braised in a rich, garlicky coconut sauce spiked with vinegar and bay leaves. Filipino comfort in one pan, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless chicken thighs, cut into 2-inch chunks
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- ¼ cup white vinegar
- 6 cloves garlic, minced
- 3 leaves bay leaves
- 2 tbsp soy sauce
- ½ tsp black pepper
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Pat chicken dry, then sear until edges turn golden, about 3 minutes per side. Transfer to a plate.
- 2
Add minced garlic to the same skillet. Cook 30 seconds until fragrant, then pour in coconut milk, vinegar, and soy sauce, scraping up any browned bits.
- 3
Return chicken to the skillet. Add bay leaves and black pepper. Bring to a simmer over medium heat.
- 4
Simmer uncovered for 10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
- 5
Taste and adjust with salt or vinegar as needed. Remove bay leaves. Serve hot over rice.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon
- cutting board
- knife
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