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Creamy Filipino Chicken Adobo Recipe with Coconut Milk and Bay Leaves

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A comforting and flavorful Filipino chicken adobo made creamy with coconut milk and infused with aromatic bay leaves. This easy recipe is perfect for busy weeknights and offers a tropical twist on a classic stew.

Ingredients

Scale
  • 2 pounds chicken thighs, bone-in and skin-on
  • 1 cup (240 ml) full-fat coconut milk
  • 1/2 cup (120 ml) soy sauce, naturally brewed
  • 1/2 cup (120 ml) white vinegar (cane vinegar or apple cider vinegar)
  • 6 garlic cloves, crushed or minced
  • 2–3 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon (12 g) brown sugar (optional)
  • 1/2 cup (120 ml) water or chicken broth
  • 2 tablespoons (30 ml) cooking oil (vegetable or coconut oil)

Instructions

  1. Pat 2 pounds (900g) of chicken thighs dry with paper towels and season lightly with salt.
  2. Heat 2 tablespoons (30 ml) of cooking oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken skin-side down and cook for about 5 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. In the same pan, add 6 crushed garlic cloves and sauté for 1-2 minutes until fragrant but not burnt.
  4. Pour in 1/2 cup (120 ml) soy sauce, 1/2 cup (120 ml) white vinegar, and 1 cup (240 ml) coconut milk. Stir in 2-3 dried bay leaves and 1 teaspoon whole black peppercorns. Add 1 tablespoon (12 g) brown sugar if using.
  5. Return the browned chicken thighs to the pan, skin side up. Add 1/2 cup (120 ml) water or chicken broth to loosen the sauce as needed.
  6. Cover the pan loosely and reduce heat to low. Simmer gently for about 30 minutes, turning the chicken halfway through. The sauce should thicken slightly and the chicken become tender. Add a splash of water if the sauce reduces too much.
  7. Remove bay leaves and adjust seasoning with salt or more vinegar if desired. The sauce should be creamy, glossy, and rich.
  8. Serve hot over steamed rice.

Notes

Do not rush browning the chicken to get crispy skin and caramelized flavor. Keep heat low and lid slightly ajar when simmering to prevent coconut milk from curdling. Whole peppercorns add slow-releasing spice bursts. For a thicker sauce, remove chicken and reduce sauce over medium-high heat. Use tamari or coconut aminos for gluten-free soy sauce alternatives. Chicken breasts can be used but watch cooking time to avoid dryness.

Nutrition

Keywords: Filipino chicken adobo, creamy chicken adobo, coconut milk chicken, bay leaves, easy chicken recipe, Filipino cuisine, comfort food

Find it online: https://eliplate.com/creamy-filipino-chicken-adobo-recipe-with-coconut-milk-and-bay-leaves-easy-and-perfect/