Mmmmm…. I’ve never met anyone who had tried Filipino Adobo Chicken and didn’t love it: chicken or pork simmered in soy sauce, vinegar, black peppercorns, bay leaf and sugar.

I always try to reduce my salt intake (since my borderline hypertension scare about a year ago) and try to find ways to do it, without compromising the flavor of the food.

My husband always told me he prefers his adobo chicken on the vinegary side. I however, prefer it on the sweeter side (and usually add sugar). He told me he read somewhere, where adobo chicken can be made with just coconut milk and vinegar. I was all for a no salt or low salt version of adobo chicken, so I came up with this recipe, which is my usual version, but replaced the soy sauce with coconut milk:

Here’s the Picture Walk


2 packages of chicken wings (2 Costco part my wing packs– or about 2.5lbs)

1 bay leaf

1-2 tsp whole black peppercorns

1 onion (diced)

1 head of garlic minced

3/4 cup vinegar

3/4 cup coconut milk

1 tbsp sugar

1 tsp of salt (or to taste)

3 potatoes (cut to bites size pieces)

3 peppers (cut into bite size pieces )


1- Add a little olive oil, bay leaf, garlic and onions and sook for 1-3minutes.

2- Put the wings in and sear each side quickly.

3- Mix the wings and potatoes with the step 1 ingredients.

4- Pour in vinegar, coconut milk, sugar and salt to taste.

5- Simmer on medium low with lid on for about 20 minutes.

6- Remove lid and mix around.

7- Put cover back and cook for another 20-25 minutes.

8- Mix around, throw in peppers and simmer for additional 10-15 minutes with lid off. I usually don’t add peppers to my adobo chicken, but it really works in this recipe by imparting a mildly sweet flavor to the sauce.

**Note- times are all just estimates in this recipe. As long as everything on the list is in the pot, you just pretty much let it cook until no longer raw (some cook it longer for melt in your mouth chicken, and others prefer a firmer bite).

9- Serve with white rice or boiled egg.

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