Coconut Milk Chicken Adobo

By Angela Dimayuga

Updated January 21, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Carla Gonzalez-Hart.
Media 1 of 2
Total Time
1¾ hours
Rating
5(5,931)
Comments
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When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

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Ingredients

Yield:6 to 8 servings

  • 2 tablespoons coconut oil

  • 15 garlic cloves, roughly chopped

  • 2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper

  • ½ teaspoon red-pepper flakes

  • 4 pounds bone-in, skin-on chicken drumsticks and thighs

  • 1 cup unsweetened coconut milk

  • ½ cup coconut vinegar

  • ½ cup soy sauce

  • 8 fresh bay leaves

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

12 grams carbs; 232 milligrams cholesterol; 560 calories; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 1 gram fiber; 1140 milligrams sodium; 48 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.

  2. Step 2

    Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.

  3. Step 3

    Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

  4. Step 4

    Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.

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Ratings

5 out of 5
5,931 user ratings
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Comments

Andy

Coconut vinegar? Is there a substitute for that?

RoLo

Is there a reasonable substitute for coconut vinegar?

PGH

Coconut vinegar is easily found at Asian grocery stores, most regular stores, and online. Sugarcane vinegar is a good substitute. If you can’t get those, regular white vinegar is best in Filipino adobo recipes.

Emmie Pizarro Davis

You can definitely play around with the type of vinegar and soy sauce brands. I sure have! I find the best flavor combination is Aroy D coconut milk, Datu Puti cane vinegar and Lee Kum Kee Premium Soy Sauce. And don’t just chop the garlic. Pound it flat then mince it. I add a sprinkling of MSG to mine. And try it with pork or beef ribs (simmer until almost falling off the bone). Pour the sauce over steamed jasmine rice. And eat Filipino style- with your hands! It’s five finger-lick in’ good!!!

Patrick

I liked this very much. I am used to marinating the chicken a little before and used boneless skinless chicken thighs (as I was worried about it being too oily) and marinated them in the soy sauce and garlic for a little over an hour. I brushed the garlic off the chicken and toasted it per the recipe. About half of the soy sauce had been absorbed so I topped it off with a little more soy sauce when it came time to add it. This came out really well.

Elle Dee

Coming back to comment again because it’s just that good.

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