Chicken Adobo Simmered in 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.

A tender and aromatic twist on the classic Filipino dish, where chicken slowly simmers in a fragrant blend of soy sauce, vinegar, and rich coconut milk, creating a deeply flavorful meal. This Filipino recipe, ready in about 60 minutes, pairs 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 350 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: 15 min Cook: 45 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken pieces dry with paper towels, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add chicken pieces and sear for 4-5 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add 6 minced garlic cloves to the pot and cook for 1 minute until fragrant, then stir in 1/4 cup soy sauce, 1/4 cup white vinegar, and 1/2 teaspoon sugar.
  4. Step 4: Return chicken to the pot, add 2 bay leaves, 1 cup coconut milk, and 1/4 cup water. Bring to a gentle simmer, reduce heat to low, cover, and cook for 35-40 minutes until chicken is tender and sauce has thickened slightly.
  5. Step 5: Remove bay leaves, adjust seasoning with salt if needed, and serve hot.

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