Spicy Filipino Chicken Adobo with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich twist on classic Filipino adobo, slow-simmered chicken in a tangy soy-vinegar marinade balanced with creamy coconut milk and spicy chili. This filipino-inspired chicken ready in about 90 minutes pairs bone-in 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 480 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: 40 min Cook: 50 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/2 cup white vinegar, 6 crushed garlic cloves, 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Add 6 bone-in chicken thighs and marinate for at least 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Remove chicken from marinade (reserve marinade) and sear chicken thighs for 4-5 minutes per side until golden brown.
  3. Step 3: Pour reserved marinade, 1 cup coconut milk, 1/2 cup water, and 2 sliced red chili peppers into the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until chicken is tender and sauce thickens slightly.
  4. Step 4: Taste and adjust seasoning if needed. Serve hot over steamed rice.

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Frequently asked questions

How long does Spicy Filipino Chicken Adobo with Coconut Milk take to make?

Total time is about 90 minutes (40 min prep + 50 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 Spicy Filipino Chicken Adobo with Coconut Milk?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Spicy Filipino Chicken Adobo with Coconut Milk?

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 Spicy Filipino Chicken Adobo with Coconut Milk 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 Spicy Filipino Chicken Adobo with Coconut Milk?

Filipino chicken 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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