Baked Filipino-Style Coconut Milk Chicken Adobo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Filipino chicken adobo with a creamy twist, baked in coconut milk and tangy vinegar for tender, flavorful meat. This filipino-inspired chicken 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.

Frequently asked questions

How long does Baked Filipino-Style Coconut Milk Chicken Adobo take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Filipino-Style Coconut Milk Chicken Adobo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Baked Filipino-Style Coconut Milk Chicken Adobo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Filipino-Style Coconut Milk Chicken Adobo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Filipino-Style Coconut Milk Chicken Adobo?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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