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Filipino Chicken Adobo with Coconut Milk

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This adaptation of chicken adobo is my favorite way to cook this iconic dish. Adodo sa Gata, or Chicken Adobo with Coconut milk, is a dish worth making. It is creamy, delicious and super easy to make. Just add coconut milk when during cooking. 

  • Total Time: 30 minutes
  • Yield: 4-6 1x



2 lbs of a mixture of chicken thighs and drumsticks (optional: remove skin)

1 small can of full-fat coconut milk (160 ml)

Adobo Chicken Marinade

1/3 cup cane vinegar (sub: apple cider vinegar)

1/3 cup low-sodium soy sauce

4 tbsp of brown sugar

8 cloves smashed garlic

3 bay leaves

1 tsp black peppercorn


  1. Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid. 
  2. Remove the skin from the chicken. 
  3. Add the chicken to the marinade. Cover. Marinate for 1 hour or for best results overnight. 
  4. In a large skillet, brown your chicken pieces on all sides. Do not crowd, do it in batches. 
  5. Once the chicken is browned, add the marinade. Bring to a boil. 
  6. When it is boiling, reduce the heat to a simmer and add the coconut milk. Stir. 
  7. Simmer for 20 minutes until the sauce is nice and thick. 
  8. Serve with a bowl of rice, and enjoy! 
  • Author: Carmen
  • Prep Time: 10
  • Marinating time: 1 hour
  • Cook Time: 20
  • Category: mains
  • Method: braising
  • Cuisine: filipino