Coconut Milk Chicken Adobo

Name: Coconut Milk Chicken Adobo (Ah• DOH • boh)
Yield: Serves 6 to 8
Cuisine: Filipino
Ingredients: 2 tablespoons coconut oil, store-bought or homemade; ½ cup (120 ml) coconut vinegar (store-bought or homemade) or rice vinegar; 1 teaspoon coarsely cracked black pepper; 8 bay leaves, fresh or dried; 1 whole fresh serrano chile; Steamed rice, for serving; 1 cup (240 ml) unsweetened, full-fat coconut milk; 15 garlic cloves, smashed and peeled; 4 pounds (1.8 kg) chicken drumsticks and thighs, bone in and skin on; 2 teaspoons whole black peppercorns; ½ cup (120 ml) soy sauce; ½ teaspoon red pepper flakes

Ah• DOH • boh

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

Adobo is probably the Filipino dish best known and least understood by Westerners. Like the name of the Philippines itself—imposed by Spanish colonialists in the sixteenth century in honor of their king, Philip II—it bears the lexical imprint of a foreign empire. In 1613, a Franciscan friar, attempting to compile a Tagalog dictionary, reached for the Spanish verb adobar to describe the dousing of ingredients with vinegar, to season and pickle. But that technique of preservation, essential i

Ingredients

Method

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Part of

Turo-Turo

TOO • roh

Harry Cole

updated 2 years ago from United Kingdom

This is very simple and quick to get going. The results are absolutely delicious and highly addictive. Wonderful combo of pepper, ay,, touch of coconut milk as well as the vinegar and soy sauce. I used rice vinegar. Seriously good. A future favourite. Thanks!

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