halfbakedharvest4.4
One Skillet Filipino Coconut Adobo Chicken.
Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess. Best served over steamed rice with fresh avocado and a side of beans.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●measuring cup
📝 Preparation Steps
1
1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/4 cup of water. 2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about ⏱️ 4-5 minutes per side. 3. Add the garlic, cook until fragrant, about ⏱️ 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the bay leaves. Cover and simmer over low heat for ⏱️ 20 minutes, uncover and cook another ⏱️ 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly. If the sauce is thickening too fast, add ¼ cup of additional water. If the sauce is not thicken, simmer an additional ⏱️ 10 minutes. It's better to have more sauce than less sauce.4. Remove the bay leaves and discard. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired
black peppergarlic, minced or grated6 clovesdried bay leaves4
Nutrition Facts
calories
620 kcal
serving Size
1 serving
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