Umami Recipes
Umami Recipes

NYT Classics

Coconut Milk Chicken Adobo

8 servings


1 hour 45 minutes

total time


2 tablespoons coconut oil

15 garlic cloves, roughly chopped

2 teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper

1/2 teaspoon red-pepper flakes

4 pounds bone-in, skin-on chicken drumsticks and thighs

1 cup unsweetened coconut milk

1/2 cup coconut vinegar

1/2 cup soy sauce

8 fresh bay leaves

Cooked rice, for serving


In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.

Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.

Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.


Serving Size




Total Fat

47 g

Saturated Fat

18 g

Unsaturated Fat

24 g

Trans Fat

0 g




1064 mg

Total Carbohydrate

12 g

Dietary Fiber

1 g

Total Sugars

0 g


40 g

8 servings


1 hour 45 minutes

total time
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