Why You’ll Love This Recipe

• Authentic adobo flavor with coconut milk that still stays true to it’s roots. Soy sauce, Filipino cane vinegar, garlic, bay leaves, and black peppercorns provide the familiar savory, tangy flavor, while coconut milk softens the edges. We are not reinventing adobo… just slightly adding to it.
• A one-pot family meal. Everything cooks in one Dutch oven or pot, so you get a complete, satisfying main dish without a sink full of pans.
• Tender, fall-off-the-bone chicken. Bone-in, skin-on chicken thighs slowly simmer in the flavorful broth, giving the meat time to become juicy and tender. Done in about 45 minutes!
• Simple, everyday ingredients. You don’t need a long list of spices or specialty ingredients to make this taste amazing.
• Mostly hands-off cooking. Once the chicken is simmering, you can let it cook gently while you prepare rice or finish the rest of dinner.
• Easy to customize. Use chicken drumsticks, add chilies for heat, or make the broth a little thicker if that’s how you like your adobo.

What Is Filipino Chicken Adobo with Coconut Milk?

This chicken adobo with coconut milk recipe is a classic Filipino dish in which chicken is cooked with vinegar, soy sauce, garlic, black peppercorns, and bay leaves… the adding coconut milk or coconut cream.

Depending on the household and region, Filipino adobo can vary with more sauce or reduced sauce into a glaze… but I’m an “adobo with lots of sauce lover”. So this version has lots of sauce.

Coconut milk is used in some Filipino adobo variations, including versions associated with Bicolano cooking traditions.

This recipe is a home-style, coconut milk variation that keeps the classic soy sauce and vinegar combination so you will still know the second that the spoon hits your tongue… this is adobo.

What Type of Coconut Milk Should You Use?

Use one 14-ounce can of regular, full-fat coconut milk for this recipe.

Full-fat coconut milk gives the broth a smooth texture and enough richness to balance the vinegar and soy sauce. It also holds up well (but add it towards the end so it doesn’t break – I explain this below), making it a good choice for a one-pot chicken dish.

Here’s how the options compare:

• Regular full-fat coconut milk: Best choice. It creates a silky, lightly creamy broth without making it overly thick.
• Light coconut milk: Works if you prefer a thinner, less rich sauce, but the finished broth will have less body and coconut flavor. It will be lite!
• Coconut cream: Much thicker and richer than regular coconut milk. Save it for the optional finishing tip if you want a more gravy-like sauce.
• Boxed/Beverage Coconut milk: DO NOT USE THIS. This is intended for drinks/beverages and it is very thin with a much too light coconut flavor.
• Sweetened cream of coconut: DO NOT USE THIS. This is too sweet and best left for desserts.

What Type of Chicken Should You Use?

I used about 1.35 pounds of bone-in, skin-on chicken thighs, which is roughly four large thighs.

This cut is ideal for adobo because the bones and dark meat contribute flavor to the broth, while the skin adds richness. The thighs also stay juicy during simmering and become wonderfully tender as they cook.

• Bone-in, skin-on chicken thighs: My first choice for this recipe. They give you juicy meat, flavorful broth, and a satisfying family-style meal.
• Chicken drumsticks: An excellent alternative. Use about the same total weight and follow the same cooking method, adjusting the cooking time if the pieces are particularly large.
• Chicken legs: Whole legs work well, too, provided your Dutch oven has enough room for them to sit comfortably in the broth.
• Boneless, skinless chicken thighs or white meat: My LEAST suggested pick unless you time it properly so they don’t dry out. Convenient and quicker to cook, but the broth won’t have quite the same depth.
  • Check them earlier to avoid overcooking.
  • Focus on a seasoned broth to compensate for the lack of bone and skin on this type of chicken cuts.

Step by Step Images

These pictures show you the steps to make chicken adobo coconut milk.

Add-Ins and Variations

This coconut milk adobo is delicious as written and stays more authentic that way, but it’s also easy to adjust to your family’s preferences and sometimes it’s fun and yummy to create a modern spin.

• Spicy coconut adobo: Add sliced Fresno chilies or a small amount of fresh bird’s eye chili while the chicken simmers. For a milder heat, simply use the chilies as a garnish.
• Thicker coconut sauce: Add coconut cream in the last ten minutes of cooking.
• Add vegetables: Try red bell pepper, baby bok choy, and mushroom for texture and complementing flavors.

Storage and Leftovers

Chicken adobo is a meal that makes for good leftovers because the flavors continue to absorb together as it rests.

• Refrigerator: Let the chicken cool slightly, then transfer it with the broth to an airtight container. Refrigerate within 2 hours of cooking and eat within 3–4 days.
• Reheating: Warm the chicken and broth in a covered saucepan over low to medium-low heat until hot throughout. Stir the broth gently and avoid boiling it hard, which can cause the coconut milk to separate.
• Microwave: Reheat individual portions in a microwave-safe bowl, covered loosely, stirring the broth partway through. Add some water or chicken broth to get the sauce going again.
• Freezing: Freeze the cooled chicken and broth in a freezer-safe container for up to 2–3 months for best quality. Coconut milk may separate or change texture slightly after thawing, but gentle reheating and stirring can help bring the broth back together. Thaw in the fridge.
• Leftover sauce: Don’t throw it away. The savory broth is excellent spooned over freshly steamed rice just as it is, even if all the chicken is gone.

FAQS

Does authentic Filipino chicken adobo contain coconut milk?

Not always. Traditional Filipino chicken adobo commonly uses vinegar, soy sauce, garlic, peppercorns, and bay leaves, but recipes vary between households and regions. If you’re mama made it with coconut… it might be tradition to you. Some areas of Philippines add coconut milk all the time, but usually “coconut milk adobo” is a special version.

What does coconut milk do to chicken adobo?

Coconut milk adds some rich flavor and softens the flavor, which is usually more tangy. This recipe uses less soy and vinegar than regular adobo recipes.

Will this taste like coconut curry?

No. This recipe tastes like adobo. Curry has completely different ingredients and different flavor.

Can I use chicken breast instead of thighs?

Yes, but chicken breast is leaner and can dry out if simmered for too long. I would be sure the sauce is rich and very well seasoned, then add chicken breasts at the very end so it stays tender.

Can I use coconut milk from a carton?

I do NOT recommend. Canned coconut milk is best and using Asian brands so the coconut milk is very rich and fresh (because not all brands are the same). Carton coconut milk sold as a beverage is usually much thinner and will NOT turn out well.

Can I use apple cider vinegar instead of Filipino cane vinegar?

Yes, absolutely. Filipino cane vinegar is my first choice because it has a light and clean acidity that works well in adobo. Unseasoned white vinegar is another practical substitute, but it has higher acidity than distilled white vinegar.

Should I stir the vinegar into the sauce immediately?

For this recipe, I combine the vinegar with the other liquids before the covered simmer.

Why is my coconut milk broth separating?

Coconut milk can separate when exposed to high heat or vigorous boiling. It may also separate naturally as it sits. You need to add the coconut milk towards the end, slowly and low simmer. This way the coconut milk doesn’t separate.

Can I make this in a slow cooker?

Yes, cook on low until the chicken is tender, generally around 4–6 hours depending on the size of the pieces and your appliance. Add the coconut milk during the last 45 minutes and cook gently until heated through. Check the chicken for doneness rather than relying on time alone.

Can I make this recipe ahead of time?

Yes. Cook the adobo, refrigerate it in its broth, and reheat it gently when you’re ready to eat. The flavors often deepen overnight and the chicken and ingredients will all be very softened. Keep in mind, this recipe is best when served the day it is made.

What should I do if the broth tastes too salty?

Add a little water, then taste again. You can also add a little more coconut milk if you want to soften the saltiness and increase the richness. Avoid reducing the broth further, because that will concentrate the salt.

Is this recipe dairy-free?

Yes. The recipe uses coconut milk instead of dairy cream.