Can I use another protein for Easiest Coconut Chicken Adobo?

Traditionally, this dish is made with either chicken or pork. However, you can use another vegan protein such as tofu or seitan. No vegan alternatives have been tested in this particular recipe.

Is it possible to use whole chickens?

Sure! Feel free to use whichever bone-in, skin-on chicken pieces you have.

Is this dish dairy-free?

Yes, this dish is 100% dairy-free.

Can I omit the spicy chilis?

Sure, if you do not like spice, feel free to eliminate the chilis. However, they will be missed, as they add tons of flavor aside from heat!

Is it safe to eat the whole peppercorns?

Absolutely! Part of the fun of this dish is to crunch down on the slow-cooked peppercorns within the sauce. This is traditional, but if you want to only use freshly ground pepper, that is okay, too.

Easiest Coconut Chicken Adobo (Dairy-Free!)

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Tender and slightly sweet, this Easiest Coconut Chicken Adobo is rich and decadent thanks to full-fat coconut milk and meat that falls right off the bone!

Author: Tracy Nawara-Shifflet
Prep Time: 5 minutes
Cook Time: 2 hours + 15 minutes
Total Time: 2 hours + 20 minutes
Yield: 4-6 servings 1x
Category: Main Meals
Method: Braise
Cuisine: Filipino
Diet: Gluten Free

Ingredients

2 tablespoons coconut oil

1 tablespoon whole peppercorns

1 teaspoon freshly ground black pepper

1 head garlic, peeled and roughly chopped

1 fresh red chili, seeds removed and chopped

4 lbs. bone-in, skin-on chicken thighs and legs

1 can unsweetened coconut milk

3/4 cup white distilled vinegar

1/2 cup soy sauce or tamari

6 dried bay leaves

2 cups cooked rice, for serving

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Instructions

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.
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 white rice.

Notes

Notes: 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.

Nutrition Facts

Serving Size: 1/6 of recipe
Calories: 536
Sugar: 1.5g
Sodium: 785mg
Fat: 19.9g
Saturated Fat: 8.2g
Carbohydrates: 44.7g
Fiber: 2.1g
Protein: 19.5g
Cholesterol: 98g

Find it online: https://thecoconutmama.com/coconut-chicken-adobo/