Chicken Adobo in Coconut Milk

15m
Prep Time
3h
Cook Time
3h 15m
Ready In

Recipe: #2389

November 12, 2011



"This is another recipe from "The Philippine Cookbook". I've used cubed boneless skinless chicken breasts. I just cooked them in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. I think this would work in the crockpot also.*You have to like vinegar to like this type of adobo...most Filipinos use milder vinegars like cane or palm. I like eating the whole peppercorns, and that is what is traditional, but if you don't, strain them out or use extra fresh ground black pepper."

Original is 5 servings

Nutritional

  • Serving Size: 1 (566 g)
  • Calories 632.3
  • Total Fat - 29.7 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 818.1 mg
  • Sodium - 2273.1 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.8 g
  • Protein - 66.6 g
  • Calcium - 83.6 mg
  • Iron - 11.3 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).

Step 2

Boil mixture on stove top until chicken is tender.

Step 3

Preheat Broiler. Remove chicken from sauce and broil until browned.

Step 4

Reduce sauce to half over medium heat. Pour over chicken.

Step 5

Serve over cooked rice.

Step 6

* I'm adding my intro here to make it easier for future reviewers: I've used cubed boneless skinless chicken breasts. I just cooked them in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. I think this would work in the crockpot also.*You have to like vinegar to like this type of adobo...most Filipinos use milder vinegars like cane or palm. I like eating the whole peppercorns, and that is what is traditional, but if you don't, strain them out or use extra fresh course ground black pepper. You can also reduce the sodium by using lite soy sauce.

Step 7

**Update June 2012: I just tried this with frozen boneless skinless chicken breast tenders in my pressure cooker cooked on high for 15-20 minutes, and it was great! It couldn't have been easier or quicker. I didn't bother to marinate it, broil, or reduce. Since there was more liquid than usual I made a second batch after dinner to enjoy the next day. My picky toddler went crazy over this too.

Tips


No special items needed.

5 Reviews

QueenBea

I really enjoyed this recipe, it was nice and vinegary and the flavours were wonderful.

5.0

review by:
(28 Feb 2013)

Sheri

I could tell by the ingredients that I was going to love this and I was right. What a great tasting chicken this turned out to be Engrossed! My son had the leftovers and ate every last tidbit. I served it with coconut rice and it was a dinner to remember!

5.0

review by:
(20 Nov 2012)

Luvcookn

I made this recipe as directed, I used a whole cut-up chicken which was still partially frozen and let it sit at room temp (keeping an eye on the temp)and cooked it stove top. I brought it to a gentle simmer and and keep it there until it was finished. This produced very tender and moist chicken. I strained the cooking liquid and thickened it with cornstarch to make an amazing sauce for the rice/chicken. I did broil the chicken until nice and brown and it was still moist/tender. We loved the vinegary (apple cider) taste and will definately absolutely be made again and again. Thanks for sharing your awesome recipe! Made for Billboard Recipe Tag. (Sorry no pic...we were just too hungry, but will take one next time!)

5.0

review by:
(17 Jul 2012)

Felix4067

My mother thought this was wonderful! I had a couple of issues with the flavour and method. I used boneless, skinless chicken breasts, and luckily only cut them in half crosswise rather than cubing them. By the time they had cooked in the liquid they were so small I had to add another pound of chicken. The taste of vinegar pretty much overwhelmed all other flavours and broiling the chicken dried it out quite a bit. Both of these things are my fault...it takes too long to click and wait for the popup to eventually open, so I didn't read the entire intro or I'd have known that ahead of time. I will be making this again because mom liked it so much, but I'll use less vinegar and more soy sauce, whole chicken pieces, and skip the broiling entirely.

4.0

review by:
(17 Feb 2012)

LindasBusyKitchen

I enjoyed your Beef Adobo so much that I couldn't wait to try the chicken. I used cubed chicken breast. The meld of flavors going on was just perfection, making it a very special meal for me! I look forward to having this many times in the future. Thanks so much for another delicious ethnic meal Tif! Linda

5.0

(3 Feb 2012)

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