Description
A flavorful Filipino-inspired chicken adobo cooked in one skillet, served with creamy coconut rice for a rich and comforting meal combining tangy, savory chicken with sweet coconut-infused rice.
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 skillet over medium heat. Add the chicken thighs and cook until the skin is browned on both sides, about 5-7 minutes per side, creating a flavorful base for the sauce.
- Add Aromatics and Sauce: Stir in the minced garlic and cook until fragrant, about 1 minute. Then, pour in 1/4 cup soy sauce, 1/4 cup vinegar, add 1 teaspoon black pepper and 1 bay leaf. Mix well to coat the chicken evenly.
- Simmer the Chicken: Reduce heat to low and cover the skillet. Let the chicken simmer gently for 20–25 minutes, or until fully cooked and tender, allowing the flavors to meld and the sauce to reduce slightly.
- 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 lower the heat to a simmer, cover, and cook for about 18 minutes or until the rice is fluffy and all liquid has absorbed.
- Assemble and Serve: Plate a portion of the creamy coconut rice and top with the simmered chicken adobo and sauce. Garnish with additional black pepper if desired and serve warm for a comforting meal.
Notes
- Letting the sauce reduce longer intensifies the flavor and thickens the glaze.
- Adding a boiled egg complements the traditional Filipino style and adds extra protein.
- Use gluten-free soy sauce to keep the dish gluten-free.
- Adjust vinegar amount for more or less tang according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Filipino
