Chicken Adobo with Coconut Milk

Sometimes, I regret buying tons of stuff then suddenly having a dilemma what to do with them. With my desire to finish off the chicken legs I have left in the freezer, I scramble to find ways to cook it. So found one that I haven’t tried yet — Chicken Adobo with Coconut Milk.

I still prefer the popular style of Chicken Adobo (without the coconut milk). This version with coconut milk is okay but I just can’t help but appreciate the local style here in the Philippines more. Some people prefer this version so you can try it and judge for yourself.

Print

Chicken Adobo with Coconut Milk

Servings 4

Ingredients

• 1 tbsp olive oil
• 200 ml coconut milk
• 1/3 cup soy sauce
• 1/6 cup vinegar
• 1 tsp brown sugar
• 1/2 tsp black peppercorns
• 2 pieces bay leaves
• 4 cloves garlic chopped
• 1 piece dried chili

Instructions

1. In a wok, heat oil over high heat.

2. Add chicken and cook until chicken is cooked on all sides.

3. Add coconut milk, soy sauce, vinegar, sugar, peppercorns, bay leaves, garlic and chili.

4. Bring mixture to a simmer and cover the wok. Simmer for one hour.

5. Bring heat back to high and cook for another 5 minutes.

6. Serve and enjoy.

Recipe Notes

inspired by The Woks of Life.