Chicken Adobo with Coconut Rice : Bold, Comforting & Flavor-Packed
Chicken Adobo with Coconut Rice is the ultimate sweet-and-savory comfort meal. Tender chicken simmers in a rich garlic-soy-vinegar sauce until deeply flavorful and perfectly caramelized. Paired with fragrant coconut rice, every bite is bold, slightly tangy, and irresistibly satisfying.
- Prep Time: 10 minutes
- marinate time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Ingredients
Chicken Adobo
2 lbs bone-in, skin-on chicken thighs (or boneless)
½ cup low-sodium soy sauce
⅓ cup white vinegar
1 tbsp brown sugar
6 cloves garlic, smashed
2 bay leaves
1 tsp whole black peppercorns
1 tbsp olive oil
½ cup water
Coconut Rice
2 cups jasmine rice
1 cup canned coconut milk
1¼ cups water
½ tsp salt
Instructions
In a bowl, combine soy sauce, vinegar, brown sugar, garlic, bay leaves, and peppercorns. Add chicken and marinate for at least 30 minutes (or overnight for deeper flavor).
Heat olive oil in a large skillet over medium heat. Remove chicken from marinade (reserve marinade) and sear skin-side down until golden brown, about 5–7 minutes. Flip and cook 2–3 minutes more.
Pour reserved marinade and water into the skillet. Bring to a simmer, cover, and cook 20–25 minutes until chicken is tender and internal temperature reaches 165°F.
Uncover and simmer an additional 5–8 minutes until sauce thickens and slightly reduces.
For coconut rice, rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a pot. Bring to a boil, reduce heat to low, cover, and cook 15 minutes. Let rest 5 minutes, then fluff with a fork.
Serve chicken over coconut rice with extra sauce spooned on top.
Nutrition
- Calories: Approximately 620 per serving
- Protein: 42g