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.
![](https://hearty.ph/wp-content/uploads/2020/07/Chicken-Adobo-with-Coconut-Milk-Recipe-1024x678.jpg)
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.
![](https://hearty.ph/wp-content/uploads/2020/07/Chicken-Adobo-with-Coconut-Milk-Recipe-150x150.jpg)
Chicken Adobo with Coconut Milk
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
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In a wok, heat oil over high heat.
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Add chicken and cook until chicken is cooked on all sides.
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Add coconut milk, soy sauce, vinegar, sugar, peppercorns, bay leaves, garlic and chili.
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Bring mixture to a simmer and cover the wok. Simmer for one hour.
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Bring heat back to high and cook for another 5 minutes.
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Serve and enjoy.
Recipe Notes
inspired by The Woks of Life.
![](https://hearty.ph/wp-content/uploads/2020/07/Chicken-Adobo-with-Coconut-Milk-1024x678.jpg)
![](https://hearty.ph/wp-content/uploads/2020/07/Chicken-Adobo-with-Coconut-Milk-Dish-678x1024.jpg)
![](https://hearty.ph/wp-content/uploads/2018/10/Roch-Signature.jpg)
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