After making my Filipino-Inspired Pork Tenderloin Adobo, I knew I wanted to try the same flavour combination with chicken. The savoury sauce of soy sauce, vinegar, garlic, and black pepper was too good not to revisit.
This version uses chicken Marylands (whole chicken quarters consisting of the thigh and drumstick attached), which are wonderfully suited to adobo. The meat stays juicy during cooking, while the sauce has time to reduce and develop into something rich and deeply flavourful. A generous amount of black pepper and a whole tin of coconut cream give the dish warmth and a silky finish.
I served it with steamed pumpkin and pan-fried baby marrows, and the combination was a revelation. The pumpkin soaked up the sauce beautifully, balancing the tangy, savoury flavours with its natural sweetness.
This recipe fed me over three days, and somehow tasted even better each time. It has quickly become one of my favourite ways to cook chicken.
Creamy Chicken Adobo
This Creamy Chicken Adobo combines tender chicken with a savoury, tangy sauce of soy sauce, vinegar, garlic, and black pepper, enriched with coconut cream for a silky finish. A comforting keto meal that is easy to prepare and even better as leftovers.
Ingredients
- 4 chicken Marylands, or 4 thighs and 4 drumsticks
- Freshly ground black pepper
- 2 Tbsp coconut oil, or olive oil
- 6 cloves garlic, crushed
- 1 small onion, finely sliced
- ½ cup reduced-sodium soy sauce
- ¼ cup apple cider vinegar
- ¾ cup water
- 2 bay leaves
- 1 tsp whole black peppercorns, lightly crushed
- 1 small tin coconut cream, approximately 160–200 ml
- 2–3 spring onions, finely sliced
Instructions
Season the chicken generously with freshly ground black pepper.
Heat the oil in a large pot. Brown the chicken well on all sides, working in batches if necessary. Remove and set aside.
Add the onion and cook until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Pour in the soy sauce, vinegar, water, bay leaves, and peppercorns. Stir well, scraping up any browned bits from the bottom of the pot.
Return the chicken and any accumulated juices to the pot. Bring to a gentle simmer.
Cover and simmer for 20 minutes.
Remove the lid and continue simmering for a further 15 minutes, or until the sauce has reduced slightly and the chicken is tender.
Stir in the coconut cream and heat through gently. Do not boil vigorously once the coconut cream has been added.
Taste and adjust if needed. Depending on the saltiness of your soy sauce, you may not need any additional seasoning.
Sprinkle with spring onions and serve immediately.
Notes
- Chicken Marylands are whole chicken leg quarters consisting of the thigh and drumstick attached. If you cannot find chicken Marylands, use 4 chicken thighs and 4 drumsticks instead.
- Be generous with the black pepper. It is one of the key flavours in this dish and complements the chicken beautifully.
- Storage:Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Serving — 4 servings)
Calories: ~520 kcal
Protein: ~38 g
Fat: ~37 g
Net Carbs: ~5 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
