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Filipino Chicken Adobo with Coconut Milk and Pineapple

Jhuls @ The Not So Creative Cook

Too much? 😆

I was actually craving pineapple chicken and Filipino chicken adobo, but I didn’t want to cook two dishes because: (1) I live alone, and there’s no way I can finish them in a few days, and (2) I know I could freeze them, but my freezer is too small to fit everything I want to keep.

My sister thinks it’s weird – the Filipino chicken adobo with coconut milk, but I think she’s considering making it. I guess the magic word was “pineapple.” She LOVES pineapple!

Uh, how do they say it? If chicken adobo and pineapple chicken had a baby… this is it!😅

Filipino chicken adobo is made with chicken, soy sauce, vinegar, garlic, black pepper, and salt. The chicken is usually marinated in these ingredients, though you can skip that part if you’re feeling lazy. Some add bay leaves and sugar. You cook it by simmering the chicken in the marinade until the liquid reduces. Low and slow cooking allows the meat to retain moisture, which can result in a juicier and more tender texture.

So, now… picture Filipino chicken adobo with coconut milk… and eating it with rice and pineapples.🤤 Yum!!😋

NOTES ON FILIPINO CHICKEN ADOBO WITH COCONUT MILK AND PINEAPPLE:

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Filipino Chicken Adobo with Coconut Milk and Pineapple

Classic Filipino Chicken Adobo with a twist – coconut milk and pineapple add a creamy, sweet touch to the savory dish.

Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooking oil
  • 500 g chicken cut into pieces
  • 1 thumb size ginger chopped
  • 6 cloves garlic chopped
  • 1 onion chopped
  • 1/3 cup soy sauce
  • 1/3 cup vinegar
  • 1-2 tbsp sugar you can adjust later
  • chicken seasoning powder or chicken cube optional
  • 4 bay leaves
  • 4 dried chilis you can use fresh
  • 1 potato sliced
  • ½ cup red bell pepper optional
  • ¾ cup coconut milk see notes
  • ¾ cup pineapple chunks
  • Salt & pepper to taste
  • Spring onion optional

Instructions

  1. In a pan over high heat, add oil. Once the oil is hot enough, add chicken and cook each side for 5 minutes. Remove the chicken and transfer to a plate. Set aside.
  2. In the same pan, now over medium heat, add ginger and garlic. Cook until fragrant.
  3. Add onion, cook until soft.

  4. Put back the chicken to the pan. Add soy sauce and vinegar. Wait for 5 minutes before stirring. Add chili, sugar, bay leaves, and potato slices. Cover the pan and simmer over low heat for 40 minutes. (Note: Cooking chicken over low heat is actually a great way to bring out its flavor.)

  5. After add bell pepper and cover again for 5 minutes.

  6. Check if the potatoes are cooked, then add pineapple chunks and coconut milk. Let it boil for 5 more minutes. Do not cover the pan. Taste and adjust.

  7. Garnish with spring onions, if using.

Recipe Notes

  • Cooking chicken over low heat is actually a great way to bring out its flavor.
  • If you’re not a fan of pineapple, then there’s no reason to add it.
  • Bell peppers & spring onions are totally optional.
  • If you want to add more soy sauce and/or vinegar at a later time (of cooking), wait for at least 2 minutes before stirring.
  • I used canned coconut milk.

 

 

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