Filipino Chicken Adobo with Coconut Broth | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

Hetty McKinnon talks about how her upbringing has shaped her approach to cooking.

In this episode, we take a look at Spanish classics. Watch now.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

850+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
The classic Filipino dish that turns a handful of ingredients into a bright and tangy whole
Milk Street Bowtie Filipino Chicken Adobo with Coconut Broth

Filipino Chicken Adobo with Coconut Broth

1 hour and 45 minutes 30 minutes active

Filipino Chicken Adobo with Coconut Broth

Free

A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small chili will do. Stir the coconut milk thoroughly before measuring it. Look for chicken thighs that are uniform in size; if some are smaller than others, begin to check them early and remove them as they come up to temperature.

4

Servings

Tip

Don’t use regular soy sauce. As the chicken braises, the cooking liquid reduces, concentrating the flavor—and salt. Low-sodium soy sauce produced a broth that was well-seasoned.

1 hour and 45 minutes

30 minutes active

1½ cups unseasoned rice vinegar
3/4 cup low-sodium soy sauce
6 garlic cloves, smashed
6 bird’s eye chilies, halved lengthwise
4 bay leaves
1 teaspoon black peppercorns
8 bone-in, skin-on chicken thighs (3 to 3½ pounds)
1 cup unsweetened coconut milk
1/3 cup chopped fresh cilantro
Steamed white rice, to serve
Ingredients
  • ¾

    cup low-sodium soy sauce

  • 6

    garlic cloves, smashed

  • 6

    bird’s eye chilies, halved lengthwise

  • 4

    bay leaves

  • 1

    teaspoon black peppercorns

  • 8

    bone-in, skin-on chicken thighs (3 to 3½ pounds)

  • 1

    cup unsweetened coconut milk

  • cup chopped fresh cilantro

  • Steamed white rice, to serve

.
More

Mains

Down arrow

Filipino Chicken Adobo with Coconut Broth

Get Ready to Cook

4

Servings

1 hour and 45 minutes

30 minutes active

Tip

Don’t use regular soy sauce. As the chicken braises, the cooking liquid reduces, concentrating the flavor—and salt. Low-sodium soy sauce produced a broth that was well-seasoned.

Ingredients
  • ¾

    cup low-sodium soy sauce

  • 6

    garlic cloves, smashed

  • 6

    bird’s eye chilies, halved lengthwise

  • 4

    bay leaves

  • 1

    teaspoon black peppercorns

  • 8

    bone-in, skin-on chicken thighs (3 to 3½ pounds)

  • 1

    cup unsweetened coconut milk

  • cup chopped fresh cilantro

  • Steamed white rice, to serve

Step 1 of 4

Marinate the chicken thighs

cups unseasoned rice vinegar
¾
cup low-sodium soy sauce
6
garlic cloves, smashed
6
bird’s eye chilies, halved lengthwise
4
bay leaves
1
teaspoon black peppercorns
8
bone-in, skin-on chicken thighs (3 to 3½ pounds)

In a large Dutch oven, combine the vinegar, soy sauce, garlic, chilies, bay leaves and peppercorns.


Add the chicken thighs, submerging them. Cover and refrigerate for 30 to 60 minutes.

Step 2 of 4

Boil chicken thighs in mixture, heat the broiler, and dry

Bring the mixture to a boil over medium-high. Reduce to medium-low and cook, turning the thighs occasionally, until the chicken registers 170ºF, 25 to 30 minutes, adjusting the heat as necessary to maintain a medium simmer.


Heat the broiler with an oven rack 6 inches from the element. Line a rimmed baking sheet with foil. Remove the chicken thighs from the pot and arrange skin side up on the baking sheet. Pat dry with paper towels and set aside.

Step 3 of 4

Strain the cooking liquid

1
cup unsweetened coconut milk
cup chopped fresh cilantro

Strain the cooking liquid, discarding the solids, then skim off the fat. Return 1 cup of the defatted liquid to the pot, stir in the coconut milk and bring to a simmer over medium.


Take the pan off the heat, stir in the cilantro, then cover and set aside.

Step 4 of 4

Broil the chicken and serve over steamed rice

Steamed white rice

Broil the chicken until the skin is deeply browned and blackened in spots, 3 to 8 minutes. Serve in shallow bowls with steamed white rice, ladling the broth over the rice.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains
JUNE 2021
THERMOWORKS DOT AND THERMAPEN MK4

$142 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway