Chicken Adobo is the national dish of the Philippines. Taste it and you’ll see why it’s so revered. It’s salty, sweet, and sour with crisped and browned chicken skin and tender, juicy fall-apart chicken. It’s a dish worthy of a birthday celebration, yet easy enough to pull together for a weeknight dinner.
The addition of coconut milk in the sauce is more common in southern regions of the Philippines, and it adds a nice balance to the peppery, vinegary sauce. That sauce: holy yum! It amazes me that common ingredients found at most supermarkets come together to make chicken so tender and complex in flavor. The “dump and go” simplicity and crave-worthy final product catapults Instant Pot Coconut Chicken Adobo straight to the top of my chicken repertoire.
The chicken is wonderful and fall-apart tender straight out of the pot, and it would make a fine meal pulled and piled onto rice. But I like to pop the chicken in the oven in a hot cast iron skillet to caramelize and crisp the skin- so good!
Serve the chicken with a big bowl of white rice or Instant Pot Coconut Lime Rice, a great way to use up the leftover coconut milk, and a light slaw or salad. Spoon the sauce over chicken and dig in. Instant Pot Coconut Chicken Adobo is simple to make and complex in flavor, one taste and you’ll understand why this is the national dish of the Philippines.