Coconut Milk Chicken Adobo

I think it’s fabulous. Watch her video along with the recipe and follow her sequence of what to put in and when! Had to use peanut oil instead of coconut oil and rice vinegar instead of coconut vinegar- still fantastic. Kudos to Angela and to cooking of the Philippines!

I love adding coconut milk to my pork adobo! With chicken, I keep it traditional. My mom would roll over in her grave if I messed with the chicken adobo. :) But I bet this is yummy!

I don’t add water to make the sauce more easily reduced. Just coconut milk, vinegar and soy sauce. Also Japanese soy sauce is not great for this recipe. Substitute cane vinegar or white distilled if you can’t find coconut. Cane vinegar is the most popular vinegar in the Philippines anyway.

Glad I watched the video. The chef doesn't add the crushed garlic until she adds the chicken. There also seems to be a serrano-type chili that gets added whole at that point, too.

Bothering me that the video of how to cook this dish is not the same as the written directions. She adds her garlic in after the chicken and does not add water. I followed the written recipe. And as it is sitting here cooking I already know that I will have to remove the chicken at the end and let the sauce thicken. It is way too watery with the water and needs to be reduced. My garlic burned (a total rookie mistake on my part, I should have known better when reading the recipe).

Love this very forgiving recipe, using different vinegars and sometimes adapting for skinless boneless thighs. I like to add a can of diced tomatoes toward the end and, if I’m out of rice, new potatoes are nice.

Delicious! Used boneless, skinless chicken thighs to cut down on fat content and eliminate soggy skin. Subbed coconut amino acids for soy sauce to lower the sodium and up the coconut factor. Marinated chicken overnight in 1 can coconut milk, coconut vinegar and coconut aminos, per recipe. Prepped aromatics per recipe and simmered everything for 25 minutes, adding a dried guajillo chili pepper for some heat. Sauce was sour and did not thicken, so added cornstarch slurry and a squirt of honey. YUM

I've made this numerous times, usually w boneless thighs <4lbs, but make all the sauce (I don't add h2o), and it's my absolute favorite version of adobo! Coconut aminos for soy sauce works v well, as does rice vinegar. Excellent, easy, delicious recipe!

I substitute rice vinegar and dry bay leaves for this amazingly delicious dish. Coconut rice by Tejal Rao and cucumber salad with soy sauce, sesame oil, rice vinegar, and red flakes. It has become the staple of our family dinner.

Flavorful, tender, savory! One of our go-to weeknight chicken dishes. I found this dish easy to prep and overall easy to cook as well. We opted to served with mango, red onion, and cilantro salad. Chicken was super juicy.

for the newer American cooks like myself who didn't watch the video of the recipe developer making this dish: the coconut milk that Angela refers to is the one from the can, not the carton. I have made it both ways, and the one from can is vastly superior. I was only able to reduce the liquid to about half or smaller than its original size after about 1.25 hrs of cooking, but once you taste the sauce, you'll know from the richness that it's enough. enjoy!

So I followed the recipe for the most part, however I did not have coconut vinegar, and I put everything into a crockpot instead of on the stove. I cooked for 8 hours on low, and the meat was falling off the bone : ). Sadly, I wasn't really wowed by the flavor, I don't know if it's because it cooked for so long and that somehow affected the flavor or something. But yeah, sort of reminded me of adobo but it was missing something

There are two NYT recipes for coconut-milk-based chicken adobo. We've made both, have liked both, & have come up with a hybrid version that uses what we think are the best features of each (plus the most helpful comments from readers). Our version most closely resembles this one, with more heat & no whole peppercorns. We use boneless, skinless chicken thighs and skip the complexity of sauteing or broiling them separately; we just throw everything into the Dutch oven and simmer for a long time.

So good. One of the only recipe’s from NYT where I haven’t had to make any substitutions. A

Traditional or not, this was fantastic. A total flavor bomb. Yes that amount of garlic is necessary. I followed others' advice and made it in the instant pot (6 min on, 10 min release using boneless chicken thighs) which turns this into a one pot, weeknight friendly meal we'll be having on repeat. I did use some corn starch to thicken, again to hasten the plating process.