Ginger-Garlic Chicken Adobo with Coconut Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 fusion Filipino dish combining classic adobo flavors with the richness of coconut milk, enhanced by fresh ginger and garlic. This Filipino recipe, ready in about 55 minutes, pairs chicken thighs, coconut oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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: 40 min Serves 5 Filipino cuisine 450 cal/serving

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Ingredients

2 lbs, bone-in, skin-on chicken thighs
2 tbsp coconut oil
8 cloves, minced garlic cloves
2 inch piece, peeled and julienned fresh ginger
1, sliced medium onion
1/4 cup soy sauce
1/4 cup white vinegar
1 1/2 cups coconut milk
1 tsp whole black peppercorns
3 bay leaves
1/2 cup water
1 tbsp brown sugar
to taste salt

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Instructions

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.
Step 2: Add 2 pounds bone-in, skin-on chicken thighs and brown on all sides for 7-8 minutes, turning occasionally.
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.
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.
Step 5: Taste and add salt as needed. Remove bay leaves before serving. Serve hot with steamed jasmine rice.