Chicken Thigh Fillet Adobo with Coconut Milk

Chicken Thigh Fillet Adobo with Coconut Milk

This delicious dish calls for a lot of rice. The creamy coconut adobo sauce is oh sooo good!! I once made a mistake of making this when I was so hungry.   I ate so much rice but no regrets, I was so hungry and couldn’t stop eating until fully satiated.  Well, the guilt came much later when I stepped in the scale.  Ugh, I hate that scale.  😀


Chicken Thigh Fillet Adobo with Coconut Milk
  • 300 grams chicken thigh fillet with skin on
  • salt and ground black pepper
  • coconut or cooking oil
  • 2-3 pcs red chili flakes (bird's eye chili), chopped, optional
  • 1 laurel leaf
  • 4-5 cloves garlic, chopped or sliced thinly
  • ¼ cup soy sauce
  • 2 tablespoons vinegar
  • ½ cup coconut milk
  1. Pu a pan over medium high heat.
  2. Wash and pat dry chicken fillet with paper towels. Season with salt and ground black pepper.
  3. When pan is really hot, put seasoned chicken skin side down and let cook until skin is bowned. You may or may not cover the pan.
  4. Flip the chicken and cook the other side for about 5 minutes.
  5. Take chicken out of the pan and set aside. Add about a tablespoon of coconut oil ( or any cooking oil) in the pan, when oil is hot, add garlic and red chilies. Lower heat and add soy sauce, vinegar and a little water ( about ¼ cup only). Bring to a boil then add coconut milk. Add laurel leaf, if using. Let it simmer then put the pan-fried chicken pieces. Simmer until liquid is reduced to slightly sticky consistency. Taste to check the seasoning.
  6. Serve with steamed rice. Enjoy!


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