Coconut Chicken Adobo

This is my take on a delicious Filipino classic: chicken adobo. Traditionally made with basically a load of vinegar, soy sauce, and garlic, I added fish sauce for another layer of umami and coconut milk to balance it all the salty pungency out. It’s flippin delicious and CAVEMAN SIMPLE.

Thank you to De La Terre cookware for sponsoring me! I used the De La Terre dutch oven to make this recipe and it’s legit: way more lightweight than your average dutch oven (believe me, I have zero arm strength), holds the same capacity, AND can be transferred from stove to oven, microwave, fridge, even freezer or GRILL in any freaking order. I don’t use grills, but hell, you can.

You can find their cookware here:

Like usual, you can find me making this recipe on one of my Instagram story highlights: if you want visual/video reference, check me out @ pokethedough!

Makes 2 servings


3 bone-in skin-on chicken thighs

3 chicken drumsticks

1 tbsp oil

14 oz can cocount milk

1/2 cup LOW SODIUM soy sauce (Note: not light sot sauce something like Kikkoman’s less sodium soy sauce)

1 tbsp fish sauce

1/3 cup white vinegar

1 tbsp sugar

1 tbsp black pepper

4-6 dried bay leaves or 2-3 fresh leaves

8 garlic cloves, smashed

1/2 tbsp cilantro, chopped for topping


Thoroughly pat dry the chicken with paper towels.

Heat a large skillet or Dutch oven over medium-high heat and add the oil.

When oil is hot, brown the chicken on all sides until crisp.

Add in the coconut milk, soy sauce, fish sauce, vinegar, sugar, pepper, bay leaves, and garlic.

Bring to a simmer and reduce the heat to low. Simmer for 30 minutes.

Cover the pot with the lid and simmer for another 20 minutes.

Uncover the lid and raise up the heat to medium-high to thicken the sauce slightly for another 10 minutes.

Serve over rice, and garnish with cilantro.