Easiest Coconut Chicken Adobo (Dairy-Free!)

Easiest Coconut Chicken Adobo is a bright and tender, slow-cooked chicken dish with rich notes of chili, soy, garlic, and whole peppercorns. Your family will ask for this meal over and over again!

Chicken is often the most beloved protein in meat-eating households, but what to do with it becomes the debate. This lean protein can take on so many flavors, so using versatile ingredients keeps your chicken dishes innovative. Sure, we’ve made Buffalo Chicken Tenders, Crock Pot Teriyaki Chicken, and Coconut Curry Chicken, and they are all scrumptious. But, more, easy chicken recipes are always welcome!

This amazingly delicious Easiest Coconut Chicken Adobo is a love letter to chicken lovers everywhere! Tender, braised chicken is seasoned with soy, garlic, chili, peppercorns, and vinegar and simmered in a rich coconut milk broth. When done, this chicken is fall-off-the-bone tender and pairs perfectly with fluffy white rice.

What is Chicken Adobo Exactly?

Chicken adobo is a beloved dish of the Philippines, often referred to as their unofficial national dish. It is either chicken or pork, stewed for a long time with lots of soy and garlic. In the end, the flavorful braising liquid is reduced to a thick, rich sauce that gets poured all over the top of the tender chicken. Traditionally, chicken adobo is served with rice or vegetables.

You may also see chicken adobo referred to in Spanish cuisine. Adobo is the Spanish word for “dressing”, as it is typically referred to as a flavorful marinade of chili, garlic, paprika, vinegar, and herbs. Both dishes from either parts of the world are tasty in their own right and deserve to be celebrated!

Why Use Coconut Milk in this Recipe?

Coconut Chicken Adobo utilizes coconut milk as the base of the delicious braising liquid. Without coconut milk, one could simply use water or broth to braise the chicken. However, coconut milk helps tenderize and season the chicken, adding a lovely color and creaminess to the final dish. 

Without coconut milk, there is a slight absence of richness within the sauce. Don’t get us wrong – chicken adobo is perfectly delicious any way it is cooked. However, coconut milk is the secret ingredient that really gives a punch of flavor. Plus, it makes a completely dairy-free meal!

Ingredients in Easiest Coconut Chicken Adobo

You only need 11 ingredients to make this tangy and satisfying dish!

• 2 tablespoons coconut oil
• 1 tablespoon whole peppercorns
• 1 teaspoon freshly ground black pepper
• 1 head garlic, peeled and roughly chopped
• 1 tablespoon red chili paste
• 4 lbs. bone-in, skin-on chicken thighs
• 1 can unsweetened coconut milk
• ½ cup white distilled vinegar
• ½ cup soy sauce or tamari
• 6 dried bay leaves
• 2 cups cooked rice, for serving

How to Make Easiest Coconut Chicken Adobo

In a large, nonreactive dutch oven, heat the coconut oil over medium heat.

Add the peppercorns, pepper, garlic, and chili to the hot pan and cook, stirring frequently, for 2-3 minutes until the garlic begins to soften.

Move the aromatics to the sides of the pan. Add the chicken, skin side-down, and allow the fat of the chicken to render, about 5 minutes, until golden and crisp. Flip the chicken and briefly brown the other side. You may need to brown your chicken in two batches, depending on the size of your pan. 

Next, add the coconut milk, vinegar, and soy sauce. Stir to combine. Nestle the bay leaves into the stew, adding water if needed to fully cover the chicken.

Place a lid on the dutch oven and reduce heat to medium-low. Cook for 2 hours, stirring halfway through to ensure the bottom is not burning. Alternatively, you can bake the dish for 2 hours in a preheated oven at 325 degrees F. Be sure your dutch oven is oven-safe if you choose to bake.

After 2 hours, remove the chicken from the sauce and onto a plate.

Place over a medium-high heat and bring to a simmer, reducing the sauce until velvety and smooth, about 15 minutes.

Pour the sauce over the chicken. Serve with rice.

Notes/Tips/Troubleshooting:

You may simmer the chicken for the entirety of its cooking time. You can also bake it in a 325 F degree oven. Either way, stir the sauce halfway through the cooking process.

If baking, place the dutch oven bake onto the burner after it is done cooking so that you can reduce the sauce.

Be sure to use a nonreactive dutch oven that is oven-safe if using the baking method.

Storage: Allow to cool completely before placing in a lidded container. Store covered in the fridge for up to 3 days. Reheat in the microwave or in a lidded pan with 2 tablespoons of water over medium heat until heated through.

Nutritional Facts:

Calories: 536

Total fat: 19.9g

Saturated fat: 8.2g

Cholesterol: 98g

Sodium: 785mg

Total Carbohydrate: 44.7g

Fiber: 2.1g

Sugars: 1.5g

Protein: 19.5g

Vitamin D: 0mcg

Calcium: 62mg

Iron: 4mg

Potassium: 432mg

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