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+ servings

Chicken Adobo

Savoury chicken sauce with served with rice
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 people


  • 15 Cloves Garlic or the whole garlic bulb (I know this a lot, but trust me!)
  • 4 Bay Leaves
  • 1 KG Chicken thighs (skinless for a healthier option)
  • 1 tbsp Coconut Oil
  • 1 tbsp Peppercorns
  • 1 tbsp Coconut Sugar (or brown sugar)
  • ½ Cup Soy Sauce
  • ¼ Cup Apple Cider Vinegar
  • 400 ML Light coconut milk


  • Wash and pat dry chicken thighs
  • Peel garlic cloves and mince in the food processor
  • Turn on the stove high heat (searing meat works best on high heat, be careful with spitting oil), spoon coconut oil into pan (non-stick/ skillet) and sear the chicken on both sides until brown (~5mins each side). If the meat is stuck to the pan, it is not yet browned, so leave it for a couple more minutes - until it easily pulls away.
  • Season chicken with a pinch of salt
  • Stab each chicken thigh multiple times with a sharp knife (this will ensure all the flavour from the sauce gets locked inside the chicken!)
  • Turn stove to medium heat, add minced garlic, fry until light brown
  • Add soy sauce, ACV, peppercorns, bay leaves, sugar and light coconut milk
  • Cook low and slow for 30 mins (or until chicken is no longer pink inside)
  • Spoon out oil that has risen to the top
  • Take out bayleaves (they have served their flavour enhancing purpose!)
  • Serve with some brown rice, quinoa and steamed greens of your choice (we love spring greens or broccoli).
Tried this recipe?Let us know how it was!