Chicken Adobo Recipe with Coconut Milk
A classic Filipino chicken adobo recipe with the addition of coconut milk is not as unusual as you might think, and it is pure genius!
Servings 2 Servings
Calories 598kcal
Ingredients
- 2 Chicken Legs 400-450g total
- 3 Garlic Cloves
- 75 ml White Vinegar ⅓ Cup
- 75 ml Light Soy Sauce ⅓ Cup
- 1 tablespoon Dark Brown Sugar
- 200 ml Coconut Milk ¾ Cup + 1 tablespoon
- 12-18 Black Peppercorns
- 4 Bay Leaves
- 1 tablespoon Cooking Oil
Instructions
- Peel and finely dice the garlic cloves.
- Cut the chicken legs in to thighs and drumsticks (optional)
- Heat a 30cm or 12" frying pan over a medium-high heat, and when it is hot, add the cooking oil. Sear the chicken on both sides for 2-3 minutes to get a nice colour, then transfer them to a plate.
- Add the garlic and cook for 30-60 seconds, stirring constantly.
- As soon as the garlic begins to go golden at the edges, pour in the soy sauce, vinegar and brown sugar mix and bring it to a boil.
- Throw in the bay leaves and black pepper, and add the chicken thighs skin side down. Add a lid, reduce the heat to medium-low and cook for 10 minutes.
- Remove the lid and chicken, stir in the coconut milk.
- Return the chicken, skin side up this time and cook for a final 15 minutes.
Video
Nutrition
Serving: 1 | Calories: 598kcal | Carbohydrates: 16g | Protein: 25g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 2171mg | Potassium: 626mg | Fiber: 3g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg
