Adobo-Style Chicken with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken simmered in a fragrant coconut milk and vinegar sauce with garlic and bay leaves. This Filipino recipe, ready in about 30 minutes, pairs chicken thighs, coconut milk, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Filipino cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz chicken thighs dry and season with 1/4 tsp black pepper.
  2. Step 2: Heat a skillet over medium-high heat. Add chicken and sear for 3 minutes per side until golden brown.
  3. Step 3: Add 4 minced garlic cloves, 2 bay leaves, and 3 tbsp white vinegar to the skillet, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup coconut milk and 2 tbsp soy sauce, then reduce heat to low. Simmer covered for 20 minutes until chicken is tender and sauce thickens slightly.
  5. Step 5: Discard bay leaves and garnish with 1/4 cup chopped green onions before serving.

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