Description
A flavorful Filipino-inspired chicken adobo cooked in one skillet, served with creamy coconut rice for a rich and comforting meal.
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 oil in a skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side, to develop a rich flavor and color.
- Add Flavors and Simmer: Add minced garlic, soy sauce, vinegar, black pepper, and the bay leaf to the skillet with the chicken. Stir to combine, then reduce heat to low and cover. Let the chicken simmer gently for 20–25 minutes, until tender and fully cooked, allowing the sauce to thicken and meld flavors.
- Prepare the Coconut Rice: While the chicken simmers, rinse the rice under cold water until water runs clear. In a separate pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is fluffy and all liquid is absorbed.
- Serve: Remove the bay leaf from the chicken adobo. Plate the coconut rice and spoon the skillet chicken adobo with sauce on top. Enjoy hot for a comforting meal.
Notes
- Let the sauce reduce longer for a richer, more concentrated flavor.
- Add a boiled egg as a traditional Filipino touch and extra protein.
- Use gluten-free soy sauce to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Filipino
