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Creamy Filipino Chicken Adobo Recipe with Coconut Milk and Jasmine Rice

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A comforting and creamy twist on traditional Filipino chicken adobo, slow-simmered in a savory sauce with coconut milk and served with fragrant jasmine rice.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (boneless optional)
  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1 cup water or chicken broth
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon brown sugar
  • 1 cup full-fat coconut milk
  • 2 cups jasmine rice
  • Salt and pepper to taste
  • Optional: calamansi or lime juice, sliced green onions or fresh cilantro for garnish

Instructions

  1. Pat dry chicken thighs and season lightly with salt and pepper.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 4-5 minutes per side. Remove and set aside.
  3. Reduce heat to medium. Sauté minced garlic in the same pan until fragrant, about 1-2 minutes.
  4. Pour in soy sauce and white vinegar, stirring to deglaze the pan. Add water or chicken broth to loosen the sauce.
  5. Return chicken to the pan. Add bay leaves, black peppercorns, and brown sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, turning chicken halfway through.
  6. Remove lid, stir in coconut milk gently, and simmer uncovered for 5 more minutes to thicken sauce without boiling.
  7. While chicken simmers, rinse jasmine rice until water runs clear. Cook rice according to rice cooker instructions or on stove with 2 1/4 cups water. Let rest covered for 10 minutes before fluffing.
  8. Taste sauce and adjust seasoning if needed. Remove bay leaves before serving.
  9. Serve chicken hot over jasmine rice, garnished with green onions or cilantro if desired. Optionally, add a squeeze of calamansi or lime juice.

Notes

Add coconut milk at the end of cooking and simmer gently to prevent curdling. Browning the chicken first adds depth of flavor. Keep chicken skin on for juiciness. Adjust vinegar and soy sauce to taste. For a spicy kick, add bird’s eye chilies or red pepper flakes during simmering.

Nutrition

Keywords: Filipino chicken adobo, creamy chicken adobo, coconut milk chicken, jasmine rice, Filipino comfort food, easy chicken recipe, weeknight dinner

Find it online: https://tempotaste.com/creamy-filipino-chicken-adobo-recipe-with-coconut-milk-and-jasmine-rice/