Filipino Coconut Adobo Chicken

Filipino Coconut Adobo Chicken

What can I say…I do love a good piece of chicken. Although I tend to make this dish vegetarian most of the time, I decided to change it up a bit last minute for a gathering I was having at home with a few friends. This tangy, spicy, sweet sauce is a reminder that sauces are everything! I had people licking their plates it was so good and matched up with my cauliflower curry salad party in my mouth y’all. I would recommend this dish if you’re looking to impress with little mess as this recipe is simple yet divine.


Time: 55 mins, Servings: 6


  • 1 whole chicken, pieces

  • 2 tablespoons olive oil

  • ½ cup tamari sauce, for my gluten free friends

  • ⅓ cup white wine vinegar (optional for my paleo friends)

  • ¾ cup canned full fat coconut milk

  • ¼ cup raw honey

  • 5 garlic cloves

  • Black pepper

  • Green onion and limes for garnish


  1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, raw honey, and ¼ cup of water.

  2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.

  3. Add the garlic, cook until fragrant, about 1-2 minutes.

  4. Reduce the heat to low and pour in the soy sauce mixture.

  5. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening. If the sauce is thickening too fast, add ¼ cup of additional water.

  6. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired