Coconut Chicken Adobo with Mango Salsa

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

Tender chicken thighs simmered in a fragrant coconut and vinegar sauce, paired with a vibrant mango salsa that cuts through the richness. This filipino 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.

Prep: 15 min Cook: 35 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Coconut Chicken Adobo with Mango Salsa take to make?

Total time is about 50 minutes (15 min prep + 35 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 Coconut Chicken Adobo with Mango Salsa?

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 coconut milk from drying out.

Can I substitute ingredients in Coconut Chicken Adobo with Mango Salsa?

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 Coconut Chicken Adobo with Mango Salsa 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 Coconut Chicken Adobo with Mango Salsa?

Filipino filipino 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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