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My twist on a classic Filipino dish, One Skillet Filipino Coconut Adobo Chicken. Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that’s both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy dinner, any night of the week.

overhead close up photo of Filipino Coconut Adobo Chicken

It’s no secret, but I truly love a good skillet dinner. When things are as hectic as they are right now, I turn to skillet recipes just about every other night. I feel like everyone’s on the same page…easy, tasty, healthy..ish weeknight dinners. You’re with me on this, right?

100% yes. With family in town for the Burton-US-Open, and not much time to spare, this adobo chicken has been on repeat. Since I’ve been making it so often lately, I figured it needed to be shared. Because that’s just what I do.

So here’s the story. My brother’s girlfriend is Filipino. Over Christmas, she told me I needed to make a good adobo chicken…among other dishes…which will be coming shortly! Oddly, I’d never made adobo chicken before, so I immediately tried out a few recipes. Over the last couple months I’ve perfected my version of adobo chicken (and I’m working on a few other Filipino recipes too).

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Even though I’ve been making this chicken for weeks now, I am still so excited about the recipe.

For those of you who might be unfamiliar, adobo is a Filipino dish that can be made with pork or chicken. I believe pork is traditional, but I’m going with chicken. What’s really most important here is the sauce…the sauce is always the most important.

Traditionally, adobo sauce is made with soy sauce, vinegar, brown sugar, black pepper, garlic, and bay leaves. The chicken is braised slowly in the sauce until it is tender and falling apart. It’s super simple, but also so delicious.

Me being me, I of course had to adapt the recipe a bit to make it my own. I made two simple additions that really make all the difference. I swapped out the brown sugar for honey and added in creamy coconut milk. The honey adds a nice touch of sweetness, but it’s not over powering. Plus, I love that it makes the dish lower in sugar content too. The coconut milk gives a hint of sweet coconut flavor and makes for a super rich adobo sauce. It also helps to tame the tanginess from the vinegar, while making the sauce a little creamier.

Trust me, this sauce is a game changer.

overhead photo of Filipino Coconut Adobo Chicken

Best part? This is so easy to make. Start by pan searing the chicken (I prefer breasts over thighs, but use what you love). This will give the chicken its color and lock in those juices. Then add the adobo sauce and let the chicken slowly cook in the sauce. While that’s happening, I highly suggest making some rice, slicing up an avocado, and warming the beans.

You cannot serve adobo chicken without a side of rice. I recommend this sesame rice, which is very much my go-to. If you’d like to add a vegetable, roasted asparagus, broccoli, and sautéed peppers would all be delicious pairings.

And guys? That’s kind of it. Like I said, it’s really a very simple recipe, but do not let that fool you one bit. Everyone in my family has agreed, they could easily eat this once or twice a week and still not be sick of it. The chicken is extra tender, and the sauce is mouth wateringly good…sweet, tangy, and a touch coconutty.

Perfect!

overhead close up photo of Filipino Coconut Adobo Chicken

If you make this Filipino coconut adobo chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Skillet Filipino Coconut Adobo Chicken.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 6
Calories Per Serving: 620 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/4 cup of water.
    2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
    3. Add the garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the bay leaves. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly. If the sauce is thickening too fast, add ¼ cup of additional water. If the sauce is not thicken, simmer an additional 10 minutes. It's better to have more sauce than less sauce.
    4. Remove the bay leaves and discard. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired
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Filipino Coconut Adobo Chicken on plate with rice

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Comments

  1. 4 stars
    I currently have this simmering on the stove…smells great! Question though…my sauce seems VERY watery and it’s taking a long time to reduce. Should I have emptied the oil/chicken juices from the pan before adding the sauce? Perhaps omit the water and just add if needed? I think it will take another 20+ minutes to reduce and get sticky looking like your picture and I’ve had it covered about 15-20 and then open 20+ already!

    Reply

    1. Hey Kelsi! Yes, next time just omit the water and use only if needed. I always need to use water, but others have not needed it. You can thicken the sauce by simmering it long on the stove, it should only take 10-15 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  2. 3 stars
    Great flavours, but mine was also soupy, even after 40 minutes of simmering. Maybe it needs more of an oven-broiler approach? Or just less liquid?

    Reply

    1. HI! Just simmer down the sauce for 8-10 additional minutes to thicken it up over the chicken. That will give you a nice, thick sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  3. 4 stars
    I am a Filipino living in Boston and my adobo game was weak. Until today. Today I made your version and it was delicious! After the chicken cooked, I took them out of the skillet and let the sauce reduce. I was able to get the sauce to look like yours. I did not add water.

    I liked serving it with a lime wedge. I served it with garlic fried rice and steamed vegetables.

    Reply

  4. 5 stars
    Made this tonight and it was yummy. I’m Filipino and grew up on adobo. I was skeptical at first about the coconut milk but this came out tasting like the traditional adobo I’m familiar with highlighting the best part of the dish, the sauce! I served with lime and scallions but preferred it without those. My husband (not Filipino) liked it with the lime.

    Reply

  6. 5 stars
    I’ve made this multiple times, and it is always a hit. However, I don’t ever have the right skillet with a lid, so generally, I create some sort of makeshift lid and make a big mess. For the first time, I used my cast iron, with no lid, and it came out amazing! The sauce thickened better than it ever had in the past – and faster! I did sear the thighs a bit longer than normal just in case the lack of lid changed anything but for anyone out there with lid problems, it cooks just a well without one!!!!!

    Reply

  7. 5 stars
    This is absolutely delicious! Thank you!
    The only thing I notice is that the color of my sauce is light brown and not dark as yours.
    I made the chicken adobo before without coconut milk and it was dark. I guess this light brown is the right color for this variation. The flavor and density are great

    Reply

  8. 5 stars
    I just made this today, it was delicious, but I learned something, the coconut milk I used was ‘unsweetened’. I tried a different brand, never realizing there was a difference. I will NEVER make that mistake again! The recipe was delicious but something about the milk. Once it simmered, and I added more pepper, the milk wasn’t an issue. Other than my over sight, the recipe was easy to make and did I say, it was delicious?

    Reply

  9. 5 stars
    You weren’t kidding, this sauce is so so delicious. However, I couldn’t get the sauce to thicken at all. I was using chicken breasts, going to try it with thighs next time so I don’t worry about overcooking them. Any recommendations on how to get the sauce to thicken without drying out the chicken breasts? The breasts soaked up the sauce so nicely, so I’d prefer them!

    Reply

    1. Hey Nicole! To thicken the sauce, just simmer and additional 10-15 minutes longer. That should thicken it right up! If you are worried the chicken will dry, you can remove it from the sauce and then add it back during the last few minutes of cooking to warm it up. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

      Reply

  10. 5 stars
    I feel like I had to share my feedback after I read most of the comments before making this. I made this twice, the first was okay but it didn’t get as dark as the images even though I left it to cook longer, it just didn’t have that glazed caramelized taste or look – still very tasty though. I was determined to try again and the second time was a complete success and looked pretty much identical to the images. The only difference I did was not lower the heat, it was constantly on a medium heat where the sauce was left bubbling (not boiling) the entire time, with the lid and without the last 20 minutes as described. It was absolute perfection and delicious. Thank you! I am excited to look through and try your other recipes.

    Reply

    1. Wow that is so amazing!! Thank you so much for trying this again and again until it was perfect! xTieghan

      Reply

  11. 5 stars
    This was so delicious! The sauce did not thicken a lot, but we like a lot of sauce with rice. We had it with black beans seasoned with cumin and chili powder. Will definitely make again!

    Reply

    1. I like to use white vinegar or apple cider vinegar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. 5 stars
    Wonderful recipe! I made this tonight for the first time and I will definitely be making it again!!

    Reply

  15. 5 stars
    I served this with rice, fresh tomatoes, and six minute eggs. My hubby loved it! There are many variations of adobo. This will be a staple for me! 🙂 -Hannah from Manila

    Reply