Baked Filipino-Style Coconut Milk Chicken Adobo

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.

Classic Filipino chicken adobo with a creamy twist, baked in coconut milk and tangy vinegar for tender, flavorful meat. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 20 min Cook: 40 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1/4 cup soy sauce, 1/4 cup white vinegar, 1 cup coconut milk, 6 crushed garlic cloves, 1 tsp whole black peppercorns, 3 bay leaves, 1 tbsp brown sugar, and 1/2 tsp salt. Stir to mix.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat. Let sit for 15 minutes at room temperature.
  3. Step 3: Heat 2 tbsp vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear the other side for 3 minutes.
  4. Step 4: Pour the coconut milk marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake uncovered for 30 minutes until chicken is tender and cooked through.
  5. Step 5: Remove bay leaves before serving. Spoon sauce over the chicken and serve with steamed rice.

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