Ginger-Garlic Chicken Adobo with Coconut Sauce

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

A fusion Filipino dish combining classic adobo flavors with the richness of coconut milk, enhanced by fresh ginger and garlic. This filipino ready in about 55 minutes blends bone-in, skin-on chicken thighs, coconut oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 5, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Serves 5 Filipino cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a large pot over medium heat until hot. Add 8 minced garlic cloves, 2 inches julienned fresh ginger, and 1 sliced medium onion. Sauté for 4 minutes until the onion softens and the mixture is aromatic.
  2. Step 2: Add 2 pounds bone-in, skin-on chicken thighs and brown on all sides for 7-8 minutes, turning occasionally.
  3. Step 3: Pour in 1/4 cup soy sauce, 1/4 cup white vinegar, and 1/2 cup water. Add 1 teaspoon whole black peppercorns and 3 bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  4. Step 4: Stir in 1 1/2 cups coconut milk and 1 tablespoon brown sugar. Simmer uncovered for another 15 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
  5. Step 5: Taste and add salt as needed. Remove bay leaves before serving. Serve hot with steamed jasmine rice.

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Frequently asked questions

How long does Ginger-Garlic Chicken Adobo with Coconut Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Ginger-Garlic Chicken Adobo with Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Ginger-Garlic Chicken Adobo with Coconut Sauce?

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 Ginger-Garlic Chicken Adobo with Coconut Sauce for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Ginger-Garlic Chicken Adobo with Coconut Sauce?

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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