Chicken Adobo with Coconut Milk is a Filipino-inspired dish featuring tender chicken thighs marinated in a flavorful blend of soy sauce, vinegar, and coconut milk. The addition of coconut milk adds richness and depth to the dish, creating a comforting and satisfying meal.

Ingredients: 2 lbs chicken thighs, bone-in, skin-on. 1/2 cup soy sauce. 1/2 cup white vinegar. 1 cup coconut milk. 6 cloves garlic, minced. 1 onion, sliced. 3 bay leaves. 1 teaspoon whole peppercorns. 1 tablespoon brown sugar. Salt, to taste. Cooking oil.

Instructions: In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar. Add chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or overnight for best results. In a large skillet or Dutch oven, heat cooking oil over medium-high heat. Remove chicken from marinade, reserving marinade for later. Sear chicken thighs, skin-side down, until golden brown, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, saut sliced onions until translucent. Return chicken to the skillet. Pour in reserved marinade and coconut milk. Bring to a simmer. Cover and let simmer for 30-40 minutes, or until chicken is cooked through and tender. Stir occasionally. Season with salt to taste. Serve hot over steamed rice. Enjoy!

Prep Time: 40 minutes

Cook Time: 40 minutes

A quick and flavorful Filipino classic made easy in the Instant Pot. Tender chicken thighs in a savory and slightly tangy adobo sauce.

Ingredients: 3 lbs chicken thighs, bone-in and skin-on. 1 cup soy sauce. 1/2 cup white vinegar. 1 onion, peeled and sliced. 6 cloves garlic, minced. 1 teaspoon black peppercorns. 2 bay leaves. 1/2 cup water. 2 tablespoons vegetable oil. 2 tablespoons brown sugar. Salt, to taste. Green onions and sesame seeds for garnish.

Instructions: Season chicken thighs with salt and set aside. Turn on the Instant Pot and select 'Saute.' Heat vegetable oil and brown chicken thighs on both sides. Remove and set aside. In the same pot, saut onions and garlic until fragrant. Add soy sauce, white vinegar, water, brown sugar, black peppercorns, and bay leaves to the pot. Stir to combine. Return the browned chicken thighs to the pot and coat them with the sauce. Secure the Instant Pot lid, set to 'Sealing,' and pressure cook on high for 15 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and remove the bay leaves. Taste and adjust seasoning if necessary. Serve the Instant Pot Chicken Adobo over rice, garnished with sliced green onions and sesame seeds. Enjoy your delicious Instant Pot Chicken Adobo!

Prep Time: 15 minutes

Cook Time: 25 minutes

It’s the last week of September and I decided to check my refrigerator again for a leftover meal. Good thing I was able to find my leftover pasta, leftover adobo, and leftover cream! Voila! Pastaaaa! 

Ingredients:

Leftover adobo - shred chicken and separate sauce

Leftover pasta

oil

garlic, onion

Cream

How-to cook pasta:

Fry adobo meat until crisp and brown. Set aside.

Brown garlic and saute onions in oil.

Add adobo sauce in pan. 

Add chicken adobo meat, and cream.

Add cooked pasta.