Coconut Milk Chicken Adobo Recipe (2024)

Coconut vinegar? Is there a substitute for that?

Is there a reasonable substitute for coconut vinegar?

Coconut vinegar is easily found at Asian grocery stores, most regular stores, and online. Sugarcane vinegar is a good substitute. If you can’t get those, regular white vinegar is best in Filipino adobo recipes.

If I had to find a replacement for coconut vinegar, I'd go with rice wine vinegar.Also in step 3 where your simmering the sauce for an hour, it might help to put a lid half-way covered so you don't lose a lot of water by evaporation. Check half way through and if it's too watery, maybe dispense with the lid.

Two tips:1. Coconut vingegar is at at Whole Foods (International aisle) and maybe at your local market. It's a very mild, low acid vinegar and if you only needed a tbls or 2, subbing apple cider is fine. But 4 oz? That's a lot. It will affect the dish. 2. I make this in a pressure cooker. After browning chicken, I add other ingredients (with a bit less liquid - no evaporation); cook 5 minutes on Soup button (no boil), w/15 minute release.Absolutely Fabulous, with more intense flavor!

I took the garlic out of the pot with a slotted spoon before I put chicken in (Step 2) to brown… put garlic back in on top of the chicken once it was all skin down.

I regularly use unseasoned rice vinegar as a substitute for coconut vinegar. General rule when substituting coconut vinegar is to seek a vinegar that has as much a neutral colour/flavour as possible.

I have made many adobo dishes but this is up there with the best. So simple and it had a nice subtle coconut background note to the adobo flavors. Not overwhelming at all. I had to render the chicken skin in two batches so I took out the garlic with the first batch to prevent the garlic from burning. Served over jasmine rice with some sriracha.

You can find coconut vinegar at your local Asian market. If you can't find any then plain white vinegar is a fine substitute.

Whole Foods carries coconut vinegar

You can use boneless chicken, just decrease the amount of braising liquid and time.

I am Filipina and have made my chicken adobo only one way, which did not include anything coconut. I very cautiously decided to make Ms. Dimayuga's recipe for Christmas 2019 and it did not disappoint. I followed the recipe, except toned down the red pepper (red pepper?!) for my guests with milder tastes. The meat fell off the bone and the coconut flavor added a different element to a familiar favorite. To those who worry about the oiliness/separation: it is common and happens as the fat renders.

You can rice vinegar if you can’t find coconut vinegar. Rice vinegar is easily found at your local supermarket in the Asian food section. Vinegar is chemically speaking a diluted form of acetic acid. It can be made naturally by the oxidation of alcohol. So depending on the country of origin vinegar is made using fermented rice , coconut sap , apple cider or grain. Once the fermented product is oxidized you get vinegar.

After a few attempts and phone calls I was able to find Coconut Vinegar in an small Vietnamese Grocery store. Strangely, it wasn't available in my local big chain Korean grocery which almost always has everything Asian and ten different types of it! The dish was amazingly good; I can see how regular white vinegar would be too heavy-handed for it. Make the effort to find a store that carries the Coconut version or order it online. It'll be worth the wait!

At a very upscale price! For less expensive, check your local Asian grocery store and it'll probably be about half the price. Side plus: you get to support a local community business!

Cliff notes version: Sauté spices and garlic in instant pot; poor liquids. Place raw chicken on top (mine is frozen most of the time). Pressure cook 30 mins.

Add paprika

There’s a video when you click on the picture that i recommend following as a lot of the advice in the comments are in the video but not instructions! The chef includes that they brown the chicken first with the peppercorns and flakes before adding the garlic!

This was yummy. Couldn't find coconut vinegar, so used rice vinegar instead. Tasted it halfway through and it seemed a bit too vinegary so i added some extra coconut milk and an extra dash of soy sauce to compensate. Came out perfect with just the right amount of heat. I also skimmed off a bit of the fat, as there's a lot. Everyone loved it and like all stew recipes it was great reheated the next day.

This turned out fabulously. I will definitely make it again, but next time I’ll strain the sauce before serving. It’s a lot of peppercorns to fish out at the table otherwise.

Used a whole block of tofu and large chunks of romanesco instead of chicken, absolutely delicious.

My word, amazing dish, going to make it again next week. Only change was rice vinegar for coconut, otherwise followed to the letter. Yum!

The recipe as written is a great way to enjoy burnt garlic and a sea of grease. Next time I'll render the chicken separately and then add it and the other liquids to the pan with the sauteed garlic and pepper.

A boo too salty. Next time I will use reduced sodium soya. A real winner.

After browning chx, followed another commenter's instantpot method of 5 mins on Soup setting 15 mins before manual release. Perfection! Super easy & delicious worknight dinner. 1/4 C each soy cause and vinegar (rice) 1 can coconut milk (no h2o). Served with rice and wokked zucchini.

Have made this both exactly as written, and with about two inches of chopped ginger added at the same time as the garlic. Both versions are great.

I also couldn’t find coconut vinegar but had coconut aminos on hand, so I did a mix of coconut aminos with rice wine vinegar to substitute and it came out perfectly. Such a wonderful recipe to make head and enjoy throughout the week if cooking for just one or two people. Passes the “do I want the leftovers” test - flavors get better over a day or two - and now I’m about to make it again because I’m craving it.

This is our favorite recipe on the New York Times, and we have made it dozens of times. Just use the whole can of coconut milk, and sub the soy sauce with low sodium soy sauce (use the same amount called for in the recipe). I had fun experimenting with Korean chili flakes. When we run out of coconut vinegar, we used rice vinegar or apple cider vinegar, but coconut vinegar and coconut oil is definitely the best.

UNBELIEVABLY DELICIOUS. I desire to eat this every day!!!!!!

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