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Angela Dimayuga’s Coconut Milk Chicken Adobo



  • 2 tablespoons coconut oil
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon of black coarsely cracked pepper
  • ½ teaspoon red-pepper flakes
  • 4 pounds bone-in, skin-on chicken drumsticks and thighs
  • 15 garlic cloves, roughly chopped
  • 1 cup unsweetened coconut milk
  • ½ cup coconut vinegar
  • ½ cup soy sauce
  • 8 fresh bay leaves
  • Cooked rice, for serving

Cooking Directions

1. 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.

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

3. 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.

4. 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.


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