Coconut Chicken Adobo

Coconut Chicken Adobo (Ren Yi's) Pic


Coconut water and meat are added for a deliciously sweet, mellow flavor.


Serves: 4 persons

Prep Time: 15 minutes

Cooking Time: 1 hour




  • 1 kilo quarter-cut chicken (thigh or leg)
  • 5 pandan leaves, washed and knotted
  • 1 1/2 cups coconut water
  • 1 head garlic, crushed
  • 1 (2-inch) ginger, sliced thinly
  • 1/2 cup vinegar
  • 1 bay leaf
  • 1 tablespoon sugar
  • whole peppercorns
  • meat from 1 young coconut (buko)




  • Clean the chicken well.
  • Put the pandan at the bottom of a stainless steel pan.
  • Arrange the chicken over it then add the coconut water, garlic, ginger, vinegar, bay leaf, sugar, and some peppercorns.
  • Boil for 3 minutes then lower the heat and simmer for about 45 minutes or until chicken is tender and sauce has thickened slightly.
  • Add coconut meat and cook for a few more minutes. Season as needed.



  • Buko or young coconut is different from niyog, which is the mature coconut. Buko has a thinner tender meat and sweeter juice.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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