Adobo with coconut milk sauce
2 comments
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
•
March 15, 2025
I know I say that I’m a purist when it comes to adobo but my second favorite adobo is adobo sa gata or adobo with coconut milk. I love how the coconut milk balances out the flavors of the soy sauce and vinegar and gives it this smooth and creamy taste. My mouth watered as I typed this 😂 The crispy chicken skin gives a nice texture and crunch and of course it’s not adobo unless it’s served with white rice. kain na tayo!
Season chicken thighs (8) with salt. Place chicken thighs skin side down on a large, cool skillet.
Turn on skillet to medium heat. Allow fat to render out. Continue to flip chicken until skin is crispy and golden brown, and internal temperature reaches 165 °F.
You can increase the flame to medium high to crisp the skin once there is enough fat rendered from the chicken. Once chicken is done, remove from pan and set aside.
Add garlic (2 bulbs) and black peppercorns (1 Tbsp) to skillet over medium heat. You can crush black peppercorns if you don't like to eat them whole. Cook until garlic is soft and aromatic.
Add in soy sauce (¾ cup), vinegar (¾ cup), and bay leaves (2–3). Do not stir. Cover and let simmer for 15-20 minutes or until that strong and pungent vinegar taste cooks away.
Add in brown sugar (1 Tbsp) and stir. Add in coconut milk (1 can). Taste and adjust seasoning as needed.
Depending on the soy sauce you used you may need to add a little water if it is too salty.
Reduce heat and let simmer for another 5 minutes or until sauce thickens to desired consistency.
Tip: If you like a smoother sauce and don't like biting into garlic and peppercorns, you can put the sauce into a blender. I did this the next day and it was delicious!
Cut chicken as desired. Serve over a bed of white rice. Spoon sauce over chicken. Garnish with chives.
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