halfbakedharvest4.5
Skillet Chicken Adobo with Coconut Rice
A one skillet Filipino-inspired chicken in a tangy, sweet, and spicy adobo sauce over creamy coconut rice.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●measuring cup
- ●pot
📝 Preparation Steps
1
1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup of water.2. Heat the olive oil in a large skillet over high heat. Add the chicken and sear on both sides until golden, 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 jalapeños and bay leaves. Cover and simmer over low heat for ⏱️ 15 minutes, uncover and cook another ⏱️ 10-20 minutes, until the chicken is cooked through. Stir in the pineapple. 4. Remove the bay leaves and discard. Serve the chicken adobo over rice. Top each plate with avocado, green onions, jalapeños, and cucumber.
black pepper(14 ounce) coconut milk1 cangarlic, smashed6 clovesdried bay leaves4sliced avocado, cucumber, and green onions, for serving
2
Coconut Rice
3
1. Combine the coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add the rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook ⏱️ 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another ⏱️ 15-20 minutes (don't take any peeks inside!). 2. Remove the lid, add the cilantro, and pinch salt. Fluff the rice with a fork.
Nutrition Facts
calories
619 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...