One Skillet Filipino Coconut Adobo Chicken.
My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that’s both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy dinner, any night of the week.
It’s no secret, but I truly love a good skillet dinner. When things are as hectic as they are right now, I turn to skillet recipes just about every other night. I feel like everyone’s on the same page…easy, tasty, healthy..ish weeknight dinners. You’re with me on this, right?
100% yes. With family in town for the Burton-US-Open, and not much time to spare, this adobo chicken has been on repeat. Since I’ve been making it so often lately, I figured it needed to be shared. Because that’s just what I do.
So here’s the story. My brother’s girlfriend is Filipino. Over Christmas, she told me I needed to make a good adobo chicken…among other dishes…which will be coming shortly! Oddly, I’d never made adobo chicken before, so I immediately tried out a few recipes. Over the last couple months I’ve perfected my version of adobo chicken (and I’m working on a few other Filipino recipes too).
Even though I’ve been making this chicken for weeks now, I am still so excited about the recipe.
For those of you who might be unfamiliar, adobo is a Filipino dish that can be made with pork or chicken. I believe pork is traditional, but I’m going with chicken. What’s really most important here is the sauce…the sauce is always the most important.
Traditionally, adobo sauce is made with soy sauce, vinegar, brown sugar, black pepper, garlic, and bay leaves. The chicken is braised slowly in the sauce until it is tender and falling apart. It’s super simple, but also so delicious.
Me being me, I of course had to adapt the recipe a bit to make it my own. I made two simple additions that really make all the difference. I swapped out the brown sugar for honey and added in creamy coconut milk. The honey adds a nice touch of sweetness, but it’s not over powering. Plus, I love that it makes the dish lower in sugar content too. The coconut milk gives a hint of sweet coconut flavor and makes for a super rich adobo sauce. It also helps to tame the tanginess from the vinegar, while making the sauce a little creamier.
Trust me, this sauce is a game changer.
Best part? This is so easy to make. Start by pan searing the chicken (I prefer breasts over thighs, but use what you love). This will give the chicken its color and lock in those juices. Then add the adobo sauce and let the chicken slowly cook in the sauce. While that’s happening, I highly suggest making some rice, slicing up an avocado, and warming the beans.
You cannot serve adobo chicken without a side of rice. I recommend this sesame rice, which is very much my go-to. If you’d like to add a vegetable, roasted asparagus, broccoli, and sautéed peppers would all be delicious pairings.
And guys? That’s kind of it. Like I said, it’s really a very simple recipe, but do not let that fool you one bit. Everyone in my family has agreed, they could easily eat this once or twice a week and still not be sick of it. The chicken is extra tender, and the sauce is mouth wateringly good…sweet, tangy, and a touch coconutty.
Perfect!
If you make this Filipino coconut adobo chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Skillet Filipino Coconut Adobo Chicken.
Key Ingredient: chicken
Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess. Best served over steamed rice with fresh avocado and a side of beans.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup low sodium soy sauce (use more to your taste)
- 1/3 cup white vinegar
- 3/4 cup canned full fat coconut milk
- ¼ cup honey
- 6 cloves garlic, minced or grated
- 4 dried bay leaves
- green onions and limes, for serving
Instructions
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1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/4 cup of water.
2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
3. Add the garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the bay leaves. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly. If the sauce is thickening too fast, add ¼ cup of additional water. If the sauce is not thicken, simmer an additional 10 minutes. It's better to have more sauce than less sauce.
4. Remove the bay leaves and discard. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired
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Oh another one of your weeknight chicken dishes I’ve bookmarked – this looks fantastic! Your site is quickly becoming the go-to for weeknight dinners at my house, I’m making the chicken shawarma tonight, but without the hummus as I’m the only one who eats it – quite excited, actually!
That is so amazing to hear! I hope you love the chicken shawarma recipe, Rachel! Thank you! xTieghan
Warm the beans?!.
Hi nancy, there are no beans in this recipe. If you would like to serve the chicken with beans that would be greaT! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love chicken adobo and this looks delicious! I’ll be trying this recipe out this weekend. Thanks for sharing it.
Thank you! I hope you love this! xTieghan
Thanks Tieghan for solving my what’s-for-dinner dilemma! This looks divine! Can’t wait to make it!!
I hope this turns out amazing for you, Heidi! Thank you so much! xTieghan
Beans? What kind? No listing of beans in the recipe.
Hi Sabrina, there are no beans in this recipe. I only recommend serving the chicken with beans. I recommend pinto or black beans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I can’t wait to try this recipe and make it for my family. Will be interesting to get my husbands opinion as he is filipino. I have played around with many filipino recipes as well, but, oddly, not adobo.
I hope you all love this, Ashley! Let me know how it turns out for you! xTieghan
What kind of beans? Black, chili, garbanzo, mashed? I just can’t think of a bean that goes with Filipino food at all. My stepmother is Filipino and she never uses and really detests any kind of bean, but she usually serves the adobo with plenty of rice, and greens simmered in oyster sauce! Yum!
Hi there! I recommend pinto or black beans. Your stepmothers way sounds INCREDIBLE!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am so excited to try this! My husband is Filipino and I have been wanting to cook some of his favorite meals that he grew up with but I always felt too overwhelmed to give it a go. This recipe seems so approachable that I think I will try it this weekend. I look forward to seeing your other upcoming Filipino recipes – thank you for sharing!
Hi Heather! I hope you both love this recipe! Let me know how it goes for you! xTieghan
Is there adobo seasoning as well? I didn’t see any in the ingredients and I was wondering what makes the chicken that dark red hue.
No Seasoning! The soy sauce makes the sauce dark. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan!
It’s great to see Filipino food come into your radar via your brother’s girlfriend. I am Filipino and I get excited when I see our food being cooked by everyone. As a fellow recipe developer I do ask that you reference the sources of where you did your research from to get to your version of the recipe. (As this is similar to a recipe that the NY Times posted back in 2011 and it’s been in some recent cookbooks by Filipino authors this year.) Referencing does two things 1. Gives credit to the original recipe developer who in probably this case is a Filipino who has been working for years to have our cuisine recognized by the masses. Your platform will do so much in this space. 2. It will give you more credibility to talk about a cuisine that has been fighting for so long to be recognized. It will separate you from joining the bandwagon of it now being a trendy cuisine. Please give references and credit to where credit is do in your future recipes. It’s been a long time coming for Filipino food. Thanks so much. Rezel
Hi Rezel! When developing this recipe, I actually based it off of a recipe given to me by Hailey’s mom, really only adding in coconut milk. I’ve not seen that NYT recipe, but I am sure it is AMAZING. Whenever I adapt a recipe from another source, I’ll always give credit to the source. 🙂 Thanks for your kind feedback! xTieghan
Oh Tieghan honey but you have made Adobo chicken before…. it was back in 2015 and it was in the form of skewers. I know because it was the first chicken recipe I made when my husband was given the go ahead to start eating chicken again… but alas he started reacting to poultry again sob! So I switched his chicken out for pork. It’s on constant rotation in our house. I’m super excited to try this version though!
Hi Peggy! I am so glad both you and your husband have been loving that recipe! I hope you love this one just as much! xTieghan
I am half Filipino and have had many adobo recipes but I’m super stoked to try this coconut version!! Also looking forward to your other Filipino dishes!! Bring it on!
Thank you Michelle! I hope you love this! xTieghan
Hi! I’m Filipino and I’ve never made or ate adobo with sugar. Adding sugar makes it another dish which we call humba. Some regions cook adobo with coconut cream but I personally have not tried it nor have I endeavored to do it that way, afraid that I might not like it. Lol This ecumenical looks good and I might just try it with coconut milk!
Hi Victoria! I hope you do try this recipe! Let me know how it turns out if you do! Thanks! xTieghan
Love Adobo, can’t wait to try your version.
Thank you so much Dhanya! xTieghan
Sooooooo I just made this, and as usual, it was a dream. I used bone in skinned thighs, but that was the only detour I made from the recipe, besides adding onions and peppers to the chicken as it seared. The prep was literally 10 mins tops, and the chicken was plated 40 mins afterwards. This sauce was epic, so don’t hesitate to make it asap!
Thank you so much Aliyah! I am so glad you loved this recipe! xTieghan
I’m half Filipina and my husband was born & raised in the Philippines. He makes chicken (and pork) adobo often for us. I’m excited to try your take on it and think I will really enjoy the addition of coconut milk – it will be a nice change. I would highly recommend serving adobo with jasmine rice and hard boiled eggs. I know it sounds odd, but it’s very tasty and a common way to eat it. For your next Filipino recipe, I would love to see your take on sinigang. It’s a delicious, sour, tamarind based soup, and easily my favorite Filipino food apart from adobo.
That is so amazing! I hope you both love this version, Alanna! Thank you so much! xTieghan
I halved this recipe since we only had one pound of chicken. I remembered to halve all of the ingredients except for the coconut milk—oops! Although it was saucier than the recipe intended, it was still insanely delicious! I would make this again in a heartbeat. Thanks!
I am so glad you loved this Meredith! Thank you! xTieghan
It’s so cool to see your version of adobo chicken! My Mother-in-law is Filipino, so I have had the pleasure of trying all kinds of Filipino foods over the year, and adobo is one of my favorites!
I hoep you try this version, Gretchen! Thank you! xTieghan
Hi, you definitely elevated the adobo recipe. I’m a Filipino myself and been cooking, eating adobo all the time. I haven’t tried the recipe but for sure will do and come up with a feedback. Bon Appetit.
Thank you so much! I hope you love this! xTieghan
any recommendations for converting this to instant pot?
Hey Hannah! I have actually found that the sauce does not thicken properly in the instant pot, so I don’t have the conversion. so sorry. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I absolutely hate to be that person but… do you have a recommendation for a coconut milk substitute? I really want to try this recipe (it looks delicious and I’m desperate for easy weeknight meals for my busy family), but I’m allergic to coconut. All of your other recipes have been huge wins for us, so I’m excited to try this one. Thanks!!
Hi there! You can either omit the the coconut milk all together or you can use 1/2 cup of whole milk or heavy cream in place of the coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow! Just wow! Congratulations for that awesome recipe! Very easy and sooo tasty!!! Will definitely be cooking that one again!
Thank you so much! xTieghan
Thanks for the recipe. I am allergic to coconut. Can you omit the coconut milk? Or can you suggest an alterntauve ie Oatly milk or Oatly Cream? Any suggestions for a substitution would be very much appreciated.
Hey Nina! You can omit the coconut milk or us 1/2 cup heavy cream. Either option will work! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t wait to make this. What kind of beans do you recommend?
Hey Kelly! I recommend using black beans or pinto beans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I make something from you at least once a week your my go too! I must of missed something but this dish did not turn out… it did not thicken and was like soup lol! The sauce was also brown not red! Any suggestions so I can try again!?
Hi Danielle! Did you do anything different? To thicken the sauce, just simmer and additional 10-15 minutes longer. That should thicken it right up! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks amazing and I have every ingredient for the sauce! I guess I know what will be on the menu this week. I don’t have chicken, but I do have a pork butt and pork tenderloin. Which would you receommend to sub out? Or is a trip to the store in order?
Thanks!
HI! I recommend cubbed pork butt (2 inch cubes). that will great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Im not sure why, but my sauce did not thicken. Any ideas?
Hi there! Just simmer the sauce 10-15 minutes longer on the stove. it will thicken!
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We Made it tonight and it was absolutely delicious. The coconut milk gave it a lean towards Thai but regardless it was positively delicious (we’ve made many of your dishes recently – all incredible). The color was no where near the images however. Not red or even dark and the sauce was not thick like the images. What do you recommend? We even took the chicken out for a while and cooked the sauce down a bit but with the coconut milk it never thickened or darkened … just wondering if there is a way for us to make it even more amazing! Thank you!
Hi there! How much coconut milk did you use? Just simmer the sauce 10-15 minutes longer on the stove. it will thicken!
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tried this over the weekend – flavor was great but my sauce never thickened up very much. Any tips on what I may have done wrong? Thank you!
Hi there! How much coconut milk did you use? Just simmer the sauce 10-15 minutes longer on the stove. it will thicken!
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My family loves Adobo and has been making it ever since my dad was introduced to it by a friend 20 years ago. We like to add pickled jalapenos and use the marinade for steak – it’s a dream! Here’s what we do! http://www.chaotickitchenette.com/home/jalapeno-steak
Oh wow!! I will check that out, it sounds amazing! Thank you Steph! xTieghan
Does anyone have an instant pot version of this?
HI! I am sorry, I do not recommend this recipe for the instant pot as it turns out watery. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Mine seems to be a much lighter brown, almost like a peanut butter sauce! What did I miss?
Hi there! How much coconut milk did you use? Try using 1/2 cup to 3/4 cup coconut milk. Please let me know if you have any other questions. Thank you! xTieghan
Yummy! To stay AIP, I had to sub coconut aminos for the soy sauce and leave out the black pepper, but it was very delicious!
Thank you Patricia! xTieghan
Had it with coconut sushi rice (1 cup coconut milk, 3/4-1 cup water, 1 cup rice), sauteed bok choy and yes, the avocado – loved it!!! Also added grated ginger to the adobo, & a few sezchuan peppercorns to the mix instead of on the chicken, but otherwise followed all the proportions and it was absolutely delicious!! A now favorite to make often!
That is so amazing! I am so glad you loved this recipe, Taryn! Thank you! xTieghan
My sauce never thickened and became dark like your pics. However, it was delicious! Any idea what went wrong? It seemed like way too much liquid.
Hi there! How much coconut milk did you use? Try using 1/2 cup to 3/4 cup coconut milk. Please let me know if you have any other questions. Thank you! xTieghan
Eek! I am so excited that you posted a Filipino recipe. I am Filipino myself. I’ve been cooking a good amount of your recipes, and I am definitely going to try your twist on this Adobo recipe. I am looking forward to seeing what other Filipino recipes you have coming up 🙂
I hope you love this recipe Erika! Thank you so much! xTieghan
De-lish! I looooved how simple this recipe was. I didn’t have low-sodium soy sauce, so the chicken was pretty salty, but it was still a 5 star dinner. I’ll definitely buy low-sodium soy sauce and make it again. Thanks Teighan ❤️
I am so glad you loved this Michelle! Thank you so much! xTieghan
I love your recipes so I hate to say this… but I really did not enjoy this. I found it to be way too salty once it reduced down and the sauce never thickened as you mentioned. What perplexes me most about this recipe are your photos. I followed the recipe to a T and found that it was more the color of peanut butter (as many other commenters have also pointed out). There is NO WAY to get the results shown in your pictures following the recipe you provided. Just not possible. Maybe that is adobo without the addition of coconut milk? Either way the pictures are misleading. Those results are not possible with the recipe as you’ve written it.
Hi Jocelyn! I am so sorry this did not turn out well for you.. Are there any questions I could help you with? Please let me know here or shoot me an email! xTieghan
Oh wow, this is so delicious!! And SO simple! I made it with wild rice and roasted asparagus on the side. The sauce is so good I wanted to drink it. I have one question regarding the directions. When I covered the skillet, it trapped in the moisture so the sauce never thickened. When the chicken was cooked through, I set it aside and let the sauce boil down without a cover until it was thick. Any suggestions on what to do different next time? Thanks for another amazing recipe!
Hey Sarah! It sounds like you did just the right thing to get the sauce thick. Next time, I would not cover the dish while the chicken cooks and see if that yields a better result for you! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
So easy and so full of flavor! I used boneless chicken thighs. Will definitely make again.
I am so glad you loved this Kat! Thank you! xTieghan
This was so flavorful and easy except mine was very. liquidy – just wondering what I may have done wrong. The picture of yours looks more thick. Thanks!
HI! How much coconut milk did you use? I recommend just simmering the sauce 10-15 minutes longer to thicken it. You can also leave the top off the skillet while cooking to thicken the sauce faster as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This delicious recipe was a bit hit for dinner Monday nite! Super easy and full of flavor (as usual). Only had lite coconut milk but it was still great. Thanks so much!
I am so glad you enjoyed this recipe, Michelle! Thank you! xTieghan
Cooked this tonight for our family and it came out perfectly. Tender chicken, flavorful sauce – a winner with my picky husband and my picky kiddo. Your recipes always turn out! Thanks so much for sharing them!
Thank you Elizabeth! I am so glad this recipe turned out amazing for you! xTieghan
For everyone wondering if they can sub coconut milk for something, just skip it – coconut milk isn’t necessary for delicious adobo! I’m Filipina and can make adobo in my sleep. I would skip the limes too.
Thanks Alexis! xTieghan
This looks great! Can’t wait to try it this weekend. Do you think it would do well in a crockpot?
HI! I don’t recommend this for the crockpot as the sauce doesn’t really get thick. The taste is great, but the sauce is a littler thinner than what you see in the photos. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
YOU shave changed the way my son and I eat!!! I can’t wait to receive your recipe every day and that is ususally dinner!!! I LOVE your recipes…you are AMAZING. JUST T the sesame rice alone is a game changer but add the Korean dishes, the Filipino one skillet dish etc etc. I just can’t say enough. I am CRAZY IN LOVE with the way you are teaching my to cook!!! The tastiest food I have ever cooked in my life!!! How can I thank you enough???
This was definitely enough! I am so happy you have been loving my recipes, Maureen! Thank you so much! xTieghan
Pretty good. It comes out very salty even with low sodium soy sauce. It thickened and darkened some but only because I cracked the lid while simmering and (after removing the chicken) kept it at a rolling boil for almost 15 minutes.
Thank you Dan! xTieghan
This was really good, Tieghan! I served it over cauliflower rice, and my whole family loved it. I wanted to leave a comment though to everyone who had trouble getting the sauce thick and dark. I had to keep the liquid to a low-medium boil the entire time (heat control on medium instead of low like the recipe), and it took almost the whole 30 minutes for the sauce to finally start to thicken up. But once it does, watch out, because it thickens and darkens quick!
I am so glad you enjoyed this! Thank you so much! xTieghan
This was delish, I converted it and made it in the instant pot, because.. weeknight are crazy!
Thank you so much Tina! xTieghan
This was so delicious both my husband and 6yo son devoured it. However I had to remove a lot of the sauce at the end in order to get the chicken to caramelize as it never boiled down. Once the chicken was nice and cooked I reduced the rest of the sauce separately. I really want to make it again but maybe next time I will omit the water and only add it as needed?
Hi! Yes, I would recommend just adding water as needed. For some reason some are finding the water is not needed in their dish. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Seriously sensational! Cooked it up with steamed veggies & our 3-year-old devoured it! Will cook again!!
Thank you so much Elli! xTieghan
Absolutely delicious!! Will be making again!
Thank you so much Rebekah! I am so glad you loved this! xTieghan
Made this for dinner last night. My husband is Filipino, born in Manila and moved to the states when he was 5. I have not had much luck recreating many Filipino dishes, when I saw this I knew I had to try it. He loved it and gave it 5 stars! Your recipes have become go to’s in my home and this is another to add to the rotation! Thank you so much!
That is so amazing and I am so glad you both loved this recipe so much! Thank you Tara! xTieghan
I made this and it was delicious! So rich and flavorful! The only issue I had was that the sauce did not thicken. Any suggestions?
I made a couple of additions (dried red chile pepper, turmeric, toasted sesame oil) and used apple cider vinegar instead of white, but don’t think that these would interfere with the thickening.
HI! How much coconut milk did you use? I would recommend just reducing the amount of water you add at the beginning, then add water at the end, as needed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I made this last night and it was delicious!!! My sauce separated, however, into oil and sort of globby soy goodness. It doesn’t look like yours did this from your pictures – any ideas why that might have happened?
HI Alelia! What brand coconut milk did you use? That’s the only thing that I can think might be the difference. Also, how long did you cook? Hope I can help! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This was tasty. My mom says it’s not like any adobo she’s ever had, but I figure there are many adobo recipes as there are families in the Philippines. My husband thought with the coconut milk it was reminiscent of Thai.
We liked it–including the kids–including my 8 yo who is the pickiest of all. I didn’t put on pepper (see picky 8 yo) but followed other than that. My boneless thighs were thin and I knew they would cook quickly, so I never put the lid on on the pot, but the sauce was still really runny. I even pulled out the chicken when it was done and turned up the heat to get some water off, but at the end I still used a cornstarch slurry to thicken it just a bit. Served it over rice with a side of broccoli. It came together SUPER easily. I have four kids, one of which is just 5 months, so I put the sauce in my big measuring cup (including the bay leaves) earlier in the day and just dumped it on top of the chicken when it was time without having to think.
My kids take a hot lunch in a thermos to school (not because I love them that much but because the 8 yo wasn’t eating and coming home an absolute wreck) and this went with them to school the next day. Serving my 8 yo a dinner recipe he’s willing to eat as a leftover the next day is a rare feat, but he really liked this so into the thermos it went.
Hi Ardienne! I am so glad you all enjoyed this recipe, especially your 8 year old! Thank you! xTieghan
Thanks for the great recipe! Made it this week. How did you get the nice red colour? Mine was a bit more of a brown-grey look. Also I had a hard time thickening the braise so I had to add some cornstarch. Any recommendations?
Thank you! Love the site!
CS
Hi Chloe! Just simmer down the sauce an additional 10 minutes or so until it’s thickened to your licking. You can also omit the water in the beginning as well to help thicken the sauce. For the color, I’m not sure why mine was darker, but try using a touch more soy sauce if you’d like something a little dark. Hope this helps! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This dish is incredible. New family favorite!
So happy to hear that! Thank you Alex! xTieghan
Made the coconut adobo chicken last night to rave reviews. I have had traditional adobo, but can honestly say that this was way better. Doubled the recipe as I was cooking for six people. Great dish……it will definitely be one of my go to recipes. Might even make it fir my Filipino friend who thinks his is the best ?
Thank you so much Katie! I am so glad you loved this recipe and it turned out amazing for you! xTieghan
This recipe was so easy and super flavorful! I think this will become one of our “go-to” chicken dishes. We also enjoyed the tip about making it with the sesame rice, definitely a good choice!
So happy to hear that Macy! Thank you so much! xTieghan
would apple cider vinegar work instead of white?
HI! Yes, apple cider vinegar will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We made this last night, and it was incredible! I think this sauce would make cardboard taste good 😉
After reading the other reviews, we left the lid on the pan slightly cracked, and also simmered the sauce on its own a little at the end. It thickened up, and darkened nicely. We served it with jasmine rice, and my favorite asparagus recipe (https://www.myrecipes.com/recipe/balsamic-browned-butter-asparagus) … YUM!
Haha you are too sweet! Thank you so much Allyson! xTieghan
I made this dish last night (without bay leaves as I didn’t have any). I left the sauce to simmer for at least 25 minutes more to get the right colour and texture (otherwise it was pale brown at first). It was absolutely delicious. Thank you!
I am so glad you liked this! Thank you Alex! xTieghan
Tasted amazing but mine was missing that awesome deep red color.
Hi Drew! I am so glad you loved this! Are there any ingredients you missed? xTieghan
I make this, didn’t take a pic , but it was fabulous!!! Served it with green bamboo rice and roasted broccoli ..Great reviews! Will make again. Please keep up the great work !! You’re young and energetic-go for it!!
I am so glad you loved this recipe, Teri! Thank you so much! xTieghan
I recently discovered this blog and I am so excited to try so many of your recipes! Your pictures and stories are really fun to look through. I made this adobo chicken last night and it turned out wonderfully! After reading many of the comments I made a few changes and easily achieved the results pictured. I cut the coconut milk by 1/4 cup, and never added any water. I drained any remaining oil in the pan after searing the chicken and before adding the garlic, bay, & sauce. I also simmered the chicken never using a lid, until it hit 165 degrees (about 20 min on my stove), then set it aside to boil down the sauce for another 10 minutes. It darkened and thickened up perfectly. I returned the chicken to warm it back up and get it all saucy, then served. I’m excited to try more of your recipes. Dinner plans this week already include the chicken gyros and falafel naan wraps 🙂
Hi Summer! I am so glad you found my blog and loved this recipe! Thank you for trying it! I hope you love all of the other recipes you try! xTieghan
Easy & delicious! Very salty so make sure you don’t add anymore!
Thank you Emily! xTieghan
Made this recipe tonight! Cannot wait to dig in! It smells heavenly! Thank you for sharing all your amazing recipes!!
Thank you Arielle! xTieghan
Hello from « chilly » Quebec, Canada! We made this last night with a whole organic chicken. We left the skin on chicken thighs. And we cooked it in the oven which made the sauce reduce well and caramalized the skin nicely. Tasted amazing. We will cook this again, surely. Oh, and lastly, we replaced olive oil with coconut oil! We served with cilantro, lime wedges, and green onions. Yummy!
I am so glad this turned out amazing for you Johanne! Thank you so much! I hope you’re staying warm! xTieghan
Concern- my sauce didn’t thicken! Any tips for next time?
Otherwise this was a bomb diggity dish!
Hi Olivia! Did you do anything different? To thicken the sauce, just simmer and additional 10-15 minutes longer. That should thicken it right up! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
My mom’s recipe does not include using coconut milk, so this sounded intriguing to me. It was definitely a hit with my family! Thanks for yet another lovely recipe 🙂
Thank you for trying this Noemi! I am so glad it turned out so well for you! xTieghan
I have had this recipe pinned for quite a while now, and eventually made it this evening. Delicious. Dare I admit I did not serve with rice!!!, instead with super chunky homemade chips (fries) and flatbread, with some of the sauce drizzled over….which means I have plenty of sauce left to make again….with rice next time.
Thanks for the recipe. Did I mention it was delicious.
Hi Andrew! I am so glad you loved this recipe!! Thank you so much! xTieghan
The chicken and sauce we’re delicious, but like some others I also couldn’t get my sauce to thicken and the color was more like peanut butter. I used 3/4 cup of canned full fat coconut milk, but I think I used too much olive oil during searing. The sauce didn’t thicken much even after I let it go another 15 minutes. I’m no culinary major but maybe I broke the sauce lol
Still came out tasty though!! Love your recipes.
I am glad it still tasted great Amanda! Are there any questions I could help you with? xTieghan
Made this for my weekly meal prep and it was delicious! I did have a problem thickening the sauce so I removed the chicken and cooked the sauce down for another 20 minutes. Turned out perfect!
Thank you so much Jill! xTieghan
Unlike most of the comments below I’m posting this after I actually made the dish. My sauce looked nothing like your picture. The sauce in your picture looks beautifully dark and rich. My was a pale brown. I had to reduce and thicken with corn starch to get a more velvety sauce. Picture misleading however flavor was very good.
Hi! Are there any questions I could help you with? I hope it still tasted amazing! xTieghan
I served this with rice, fresh tomatoes, and six minute eggs. My hubby loved it! There are many variations of adobo. This will be a staple for me! 🙂 -Hannah from Manila
So happy you both loved this recipe, Hannah! I hope you continue to enjoy others as well! xTieghan
Wonderful recipe! I made this tonight for the first time and I will definitely be making it again!!
Thank you so much C! xTieghan
Made it yesterday night and it was soooooo good and very easy !
Thanks for sharing it !
Thank you so much Marion! xTieghan
Is it white vinegar or whine wine vinegar?
I like to use white vinegar or apple cider vinegar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was so delicious! The sauce did not thicken a lot, but we like a lot of sauce with rice. We had it with black beans seasoned with cumin and chili powder. Will definitely make again!
Thank you Soonhee! xTieghan
I feel like I had to share my feedback after I read most of the comments before making this. I made this twice, the first was okay but it didn’t get as dark as the images even though I left it to cook longer, it just didn’t have that glazed caramelized taste or look – still very tasty though. I was determined to try again and the second time was a complete success and looked pretty much identical to the images. The only difference I did was not lower the heat, it was constantly on a medium heat where the sauce was left bubbling (not boiling) the entire time, with the lid and without the last 20 minutes as described. It was absolute perfection and delicious. Thank you! I am excited to look through and try your other recipes.
Wow that is so amazing!! Thank you so much for trying this again and again until it was perfect! xTieghan
You weren’t kidding, this sauce is so so delicious. However, I couldn’t get the sauce to thicken at all. I was using chicken breasts, going to try it with thighs next time so I don’t worry about overcooking them. Any recommendations on how to get the sauce to thicken without drying out the chicken breasts? The breasts soaked up the sauce so nicely, so I’d prefer them!
Hey Nicole! To thicken the sauce, just simmer and additional 10-15 minutes longer. That should thicken it right up! If you are worried the chicken will dry, you can remove it from the sauce and then add it back during the last few minutes of cooking to warm it up. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I just made this today, it was delicious, but I learned something, the coconut milk I used was ‘unsweetened’. I tried a different brand, never realizing there was a difference. I will NEVER make that mistake again! The recipe was delicious but something about the milk. Once it simmered, and I added more pepper, the milk wasn’t an issue. Other than my over sight, the recipe was easy to make and did I say, it was delicious?
I am so glad this still turned out amazing for you Cindy! Thank you so much!! xTieghan
This is absolutely delicious! Thank you!
The only thing I notice is that the color of my sauce is light brown and not dark as yours.
I made the chicken adobo before without coconut milk and it was dark. I guess this light brown is the right color for this variation. The flavor and density are great
Thank you so much Veronica! I am so glad you loved this recipe! xTieghan
I’ve made this multiple times, and it is always a hit. However, I don’t ever have the right skillet with a lid, so generally, I create some sort of makeshift lid and make a big mess. For the first time, I used my cast iron, with no lid, and it came out amazing! The sauce thickened better than it ever had in the past – and faster! I did sear the thighs a bit longer than normal just in case the lack of lid changed anything but for anyone out there with lid problems, it cooks just a well without one!!!!!
Thank you Jessica! I am so glad this turned out so well for you! xTieghan
Absolutely delicious! Made it tonight and my entire family loved it.
Amazing! Thank you so much Amy! xTieghan
Made this tonight and it was yummy. I’m Filipino and grew up on adobo. I was skeptical at first about the coconut milk but this came out tasting like the traditional adobo I’m familiar with highlighting the best part of the dish, the sauce! I served with lime and scallions but preferred it without those. My husband (not Filipino) liked it with the lime.
I am so glad you both enjoyed this recipe Clarisa! Thank you so much! xTieghan
I am a Filipino living in Boston and my adobo game was weak. Until today. Today I made your version and it was delicious! After the chicken cooked, I took them out of the skillet and let the sauce reduce. I was able to get the sauce to look like yours. I did not add water.
I liked serving it with a lime wedge. I served it with garlic fried rice and steamed vegetables.
That is so amazing to hear Abi! Thank you so much for trying this! xTieghan
Great flavours, but mine was also soupy, even after 40 minutes of simmering. Maybe it needs more of an oven-broiler approach? Or just less liquid?
HI! Just simmer down the sauce for 8-10 additional minutes to thicken it up over the chicken. That will give you a nice, thick sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I currently have this simmering on the stove…smells great! Question though…my sauce seems VERY watery and it’s taking a long time to reduce. Should I have emptied the oil/chicken juices from the pan before adding the sauce? Perhaps omit the water and just add if needed? I think it will take another 20+ minutes to reduce and get sticky looking like your picture and I’ve had it covered about 15-20 and then open 20+ already!
Hey Kelsi! Yes, next time just omit the water and use only if needed. I always need to use water, but others have not needed it. You can thicken the sauce by simmering it long on the stove, it should only take 10-15 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was a killer recipe. Used the boneless skinless breasts with reduced fat coconut milk and added some fresh ginger with the garlic. Sauce reduced beautifully and I’m bookmarking this one now! Would be yummy with bone in thighs like the picture. Do you broil at the end to get that dark rich color?
Hey Kerry! I don’t broiler at the end, but that is a great idea and I am sure would give you a darker chicken! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
hey tieghan! do you have a cast iron skillet(and a dutch oven?!) you recommend?? I’m thinking of getting one and really want something that will last!
Hi Estee! I always use Staub for all of my cookware! It is the best! xTieghan
This recipe turned out terrific! I used chicken thighs because that’s what I had on hand and they were great. This was a huge hit, even for the toddlers running around my kitchen – sweet, tangy, salty… yum! The icing on the cake was how fast this recipe comes together.
Thank you so much Annie! I am so glad this turned out so well for you! xTieghan
In the Philippines mostly the Visayan regions add coconut milk to their adobo, basically their dishes have coconut milk.
You should try our dish kare kare. It has a peanut based sauce, I was thinking of adding coconut milk in it.
Thank you for this Eloise! xTieghan
This is the best chicken recipe I have made in a long time. The whole family enjoyed. It was delicious!
Thank you so much Shara! xTieghan
this recipe is interesting …. a little odd. I added some onions and peppers and mushrooms for a bit of vegetable, and served it over rice with avocado on top. I’ve not tried Filipino cuisine before so I’m not sure how it was supposed to taste, but it turned out decently, though not as good as the Chinese and Thai recipes on this site.
Thanks for all your tasty ideas here, you are keeping us fat and happy during the quarantine!
Hi Holly! I am glad this turned out well for you! I hope you love all of the other recipes you try! xTieghan
Suggestion for white vinegar substitute?
Hi! 1 teaspoon lemon to 2 teaspoons white wine should be great! Then, just add to 1/3 cup! I hope you love this recipe! xTieghan
Tiegan, I made this today and it was AMAZING! I swapped lemon juice for the vinegar and didn’t have enough honey so I also added maple syrup. At first I thought the sauce tasted weird as I mixed it, but once it started cooking, it was incredible! Thank you!
Thank you so much Annie! I am so glad this turned out so well for you! Thank you! xTieghan
It’s a good start for adobo, but it’s missing some depth. I’d use this as a base and add some more ingredients to give it that extra oomph.
Hi Jenny! I am sorry this did not turn out as expected! Is there anything I can help you with to make it better next time? xTieghan
This is incredibly delicious! I have marinated the chicken in coconut milk, garlic, garlic and lime for few hours. I followed the recipe religiously and it turned out one of the best Asian recipe I ever cooked.
Wow that is so amazing to hear! Thank you so much for trying this Nicoletta! xTieghan
Super delicious!
For the other commenters, I was able to recreate the coloration like you said (little more soy sauce since I did add a little too much coconut milk) and reduce for the extended time, then in a dark skillet and pour some sauce over the chicken before snapping a picture.
Thank you so much Victoria! xTieghan
If you came here for the deep red color, let me stop you right now – it’s not happening! I followed the recipe exactly and I can see in the comments many others did as well. When you put the coconut milk in, you’re going to get a very light brown color. As it cooks and thickens it DOES get dark but it’ll still be brown.
This recipe was also perfectly fine and tasted good but definitely nothing to write home about.
Changes to cooking – as the recipe says, cook your chicken in the sauce covered for 20 minutes. Your chicken will be pretty much done but your sauce will be still watery. She suggests to cook for another 10-15 minutes but I promise even then it won’t be thick AND you’ll overcook your chicken. After the 20 minutes is up, remove your chicken from the pan altogether. I put mine in a Pyrex bowl and popped it into the oven (off). I brought the sauce to a boil and let it cook for another 10-15 with NO chicken and your sauce will finally be thick. Again perfectly fine recipe with these tweaks, but If you got excited about the idea of the coconut milk in this don’t be. You won’t really notice it in the flavor if at all. Not posting this to be negative just constructive! So many other amazing recipes on this website this one was just very misleading with the photos.
Hi Megan! I am sorry this recipe did not turn out as expected for you. Please let me know if there is anything I can help you with! xTieghan
My sister made this and told me about the recipe. I made it and my husband and son and I loved it. I told my daughter about it and she made it and loved it. A family keeper! My daughter checked out your website and is making the Crispy Lemon Feta tonight!
Thank you so much Shanna! I am so glad you all have been loving this! xTieghan
This is my second time making this recipe and it is phenomenal.
My son actually suggested it to me after reading about it on NYT cooking website.
Since then I have been making many of your recipes and they all are delicious.
Do you a specific vegetables side dish to go with it?
Thank you.
Nicoletta
Hi Nicoletta,
I am so glad you have been enjoying the recipe! I really love to serve this with a side of roasted cauliflower. xTieghan
The cooking instructions didn’t quite work for me, but dang was it delicious when I figured it out. I had tried this once before and my sauce never thickened. I tried again and it was similar. After removing the chicken and turning up the heat and lots of patience, the sauce thickened and dang was this good!
I am really glad this ended up working for you, Mireille! Is there anything I can help you with to clear up the instructions? xTieghan
As soon as i started making the rice it instantly brought me back to my Lola’s house. She moved back to the Philippines 7 years ago, and adobo was my favorite dish that she would make. It’s on the stove now, I can hardly wait to devour it!
Thank you so much Christina!! I am really glad this turned out so well for you! xTieghan
This was really good and very easy to make! Thank you!
Thank you Stacy! xTieghan
Followed the recipe but didn’t look anything like the photo. It’s sewage brown sauce, not a red glazey sauce. The flavours are there, but you may want to update your photos 👍
Hi Holly! I am really sorry the sauce did not turn out the same color. Was there anything that could have been changed in the recipe? The photos are the exact recipe written! xTieghan
Nice flavor, but like so many others, no, the sauce did NOT thicken and was nowhere near the color of the pic. You keep telling people to keep cooking the sauce, but in the meantime you’d be totally over cooking the chicken. I love your site and recipes, I just wish you’d offer real solutions and explanations for why things don’t turn out as they should. Yes, chances are we ALL make the recipe exactly as you state, so no need to ask what we did differently. 😉. We trust you and just expect the promised results.
Hi Debra! I am sorry this recipe did not turn out well for you. I hope you still enjoyed it! I will look into the recipe again. xTieghan
This recipe is incredible (and simple)! The sauce is so rich. OMG. Here’s what I discovered after making it and then reading these comments: the sauce needs to simmer longer than the recipe states. I don’t know how long mine simmered (because I had friends over and was distracted) but I just let it go until it was deep amber in color. AMAZEBALLS.
The best part: I had leftovers and ate this for 2 more days!
Highly recommend!
Hey Monique,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Delicious and healthy! Thank you so much!
Hey Diane,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
This is the easiest recipe and super tasty! Although my sauce didn’t turn out as dark or thick as it appears in the pictures, it was still extremely delicious. I served this over basmati rice and black beans. Will definitely be making again!
Hey Sam,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I don’t see adobo in the ingredient list – am I missing it?
Hey Sarah,
The adobo sauce is made with the ingredients listed:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is soooo good! We make it at least a few times a month. I use coconut aminos instead of soy sauce. Yummm!!
Hey Nicole,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Does this come out spicy because of the black pepper? I would like to make it kids friendly for my 3-year-old toddler who doesn’t like food that’s very spicy. Should I skip the pepper?
Hey Eugenia,
This is not a spicy dish, so I would keep the ingredients as is. I hope you love the recipe! xTieghan
This is my favorite adobo recipe. I’m no expert in Filipino food, but this particular ratio just sings (and is quick and easy too)!
The sauce is delicious. I add shallots and let them cook in the pan for a few minutes before I pour the coconut milk and soy liquid in, and the result is this sweet, unctuous, thick sauce full of flavor from chicken bones simmeringn for about 20-30 minutes. Served on top of rice with steamed bok choy or sayyeed broccoli, its a clean plate evening whenever i cook this! Thank you, this has become a staple dish in our monthly meal rotation!
Hey there,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan