Filipino Chicken Adobo with Coconut Rice

A beautifully umami, tangy, and unbelievably flavorful dish from the Philippines, this Filipino Chicken Adobo is easy to make and easy on the budget.

Author: Lauren McDuffie
Yield: 4 to 6 servings 1x

Ingredients

Units Scale

1 cup jasmine or basmati rice
15-ounce can coconut milk, divided
1 tablespoon olive oil (you can use any neutral-flavored cooking oil)
2 pounds bone-in chicken drumsticks or thighs
Salt and pepper, as needed
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 cup pickled jalapeños
5 bay leaves
2 heaping tablespoons brown sugar
5 garlic cloves, smashed
2 tablespoons corn starch

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Instructions

To prepare the rice, simply replace ½ of the water with 1 cup of the coconut milk and proceed with the package directions. Save the remaining bit of coconut milk for the adobo sauce. It will really help to balance the flavors and mellow out some of the vinegar’s acidity.
Meanwhile, add the oil to a large, lidded pan set over medium high heat. Season the chicken pieces with salt and pepper and brown on all sides; about 3 to 4 minutes per side. Transfer to a plate or large sheet pan. Drain the pan of the grease but don’t worry about wiping it out.
Add the soy sauce and vinegar to the pan and taste it. If it’s too salty, add a little more vinegar. If it’s too tangy, do a splash more of soy. You’re just trying to find a flavor balance that tastes good to you. Now, add the remaining coconut milk, the bay leaves, brown sugar, garlic cloves, pickled jalapeños (see note), and ½ cup water. Add the chicken back into the pan and cover with the lid. Let the chicken simmer for 35 to 40 minutes, or until cooked.
Once the chicken has cooked, transfer it back to the sheet pan. Time to thicken the sauce! In a small bowl, stir together the corn starch and 1.5 tablespoons of water. Add this to the sauce and, stirring frequently to prevent clumps, bring the sauce back up to a bubble over med-high heat. Once it boils, reduce it to a simmer over low heat. Add the chicken back in.
Preheat your broiler and adjust the rack to the middle position. Broil the chicken for 5 to 7 minutes, or until the skin has just darkened and crisped. Serve with the coconut rice, garnished with scallions and fresh chopped cilantro.

Notes

NOTE: I actually add the pickled jalapeños over the dish just before serving, as I prefer a little less spice since I make it for my kids. That’s an option, too.

Find it online: https://mykitchenlittle.com/2024/08/06/filipino-chicken-adobo-recipe/