Description
A flavorful Filipino-inspired chicken adobo cooked in one skillet, served with creamy coconut rice for a rich and comforting meal that combines tangy, savory, and slightly sweet flavors in a simple, satisfying dish.
Ingredients
Chicken Adobo:
- 4 chicken thighs
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 3 cloves garlic, minced
- 1 tsp black pepper
- 1 bay leaf
- 1 tbsp oil
Coconut Rice:
- 1 cup rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Brown the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken thighs and brown them on both sides until golden, about 4-5 minutes per side. This develops deep flavor for the adobo sauce.
- Add aromatics and liquids: Reduce heat to medium, add the minced garlic to the skillet and sauté for 1 minute until fragrant. Then pour in the soy sauce and vinegar. Add the black pepper and bay leaf, stirring to combine all ingredients well.
- Simmer until tender: Cover the skillet and let the chicken simmer gently for 20–25 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through and tender.
- Prepare the coconut rice: In a separate pot, combine 1 cup rice, 1 cup coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes or until the rice is fluffy and the liquid is fully absorbed.
- Serve: Fluff the coconut rice with a fork and plate the chicken thighs over the rice, pouring some of the reduced adobo sauce on top for extra flavor.
Notes
- Let the sauce reduce uncovered for a few extra minutes if you want a thicker, richer adobo sauce.
- Adding a boiled egg on the side is traditional and adds extra protein and texture.
- Use gluten-free soy sauce to make this dish gluten-free.
- Adjust vinegar and soy sauce ratios to your taste for a more or less tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Filipino
