Coconut Chicken Adobo with Mango Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken thighs simmered in a fragrant coconut and vinegar sauce, paired with a vibrant mango salsa that cuts through the richness. This Filipino recipe, ready in about 50 minutes, pairs bone-in skin-on 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 450 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 lbs bone-in skin-on chicken thighs
• 1/2 cup coconut milk
• 1/4 cup white vinegar
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 4 cloves, minced garlic
• 1-inch piece, minced ginger
• 1, sliced red onion
• 1, diced ripe mango
• 1/4 cup, diced red bell pepper
• 2 tbsp, chopped cilantro
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 1.5 lbs bone-in skin-on chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes more. Remove and set aside.
3. Step 3: In the same skillet, add 4 cloves minced garlic, 1-inch minced ginger, and 1 sliced red onion. Sauté for 2 minutes until fragrant.
4. Step 4: Add 1/2 cup coconut milk, 1/4 cup white vinegar, 3 tbsp soy sauce, and 2 tbsp brown sugar. Stir to combine and bring to a simmer.
5. Step 5: Return chicken to the skillet, cover, and reduce heat to low. Simmer for 30 minutes until chicken is tender.
6. Step 6: While chicken simmers, combine 1 diced ripe mango, 1/4 cup diced red bell pepper, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl.
7. Step 7: Serve chicken adobo with the mango salsa spooned over the top.