Caloocan-Style Adobo with Coconut and Banana Blossom
Tender chicken simmered in creamy coconut milk and tangy adobo sauce with the earthy crunch of banana blossom. This filipino-inspired asian ready in about 60 minutes pairs pounds chicken thighs, banana blossom, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.
Ingredients
- 1.5 pounds chicken thighs
- 1 cup banana blossom
- 1 cup coconut milk
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 4 cloves garlic
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tbsp cooking oil
Instructions
- Step 1: Heat 2 tbsp cooking oil in a large pot over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 2: Add 1.5 pounds chicken thighs and cook, turning occasionally, until golden brown on all sides, about 5 minutes.
- Step 3: Pour in 1/2 cup soy sauce, 1/4 cup vinegar, 1 tsp black pepper, and 1/2 tsp salt. Stir to combine and bring to a gentle simmer.
- Step 4: Stir in 1 cup shredded banana blossom and 1 cup coconut milk. Reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
- Step 5: Uncover and simmer for an additional 10 minutes until sauce thickens and coats the back of a spoon.
Frequently asked questions
How long does Caloocan-Style Adobo with Coconut and Banana Blossom 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 Caloocan-Style Adobo with Coconut and Banana Blossom?
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 pounds chicken thighs from drying out.
Can I substitute ingredients in Caloocan-Style Adobo with Coconut and Banana Blossom?
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 Caloocan-Style Adobo with Coconut and Banana Blossom 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 Caloocan-Style Adobo with Coconut and Banana Blossom?
Filipino asian 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.
What others are saying
- ★★★★★
This recipe captured Caloocan's soul perfectly! The coconut made it creamy without overpowering the adobo.
- ★★★★☆
Made it for Sunday dinner—family asked for seconds! Coconut balanced the vinegar just right.
- ★★★★☆
The adobo was slightly bland, but the banana blossom added a nice texture that my kids loved.
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