Skillet Chicken Adobo with Coconut Rice.

Skillet Chicken Adobo with Coconut Rice. A one-skillet Filipino-inspired chicken in a tangy, sweet, and spicy adobo sauce served over creamy coconut rice. I make mine with pineapple and jalapeños for a sweet-spicy kick. The creamy coconut rice wonderfully compliments the tangy, sweet, and spicy adobo sauce. Add fresh avocado and a side of beans for the perfect healthy dinner, any night of the week.

Ingredients

• Boneless, skinless chicken thighs or breasts 
• Kosher salt and Black pepper 
• Extra virgin olive oil 
• Tamari or low sodium soy sauce 
• White wine vinegar 
• Honey 
• jalapeños 
• Dried bay leaves 
• Pineapple chunks 
• Sliced avocado 
• Cucumber
• Green onions 
• Coconut milk 
• Basmati rice 
• Fresh cilantro and basil

Everyone always asks where I get recipe inspiration from. And while I get it from just about everywhere, my number one source is my family. It could be a recipe they’re wanting or a dish they had out one night. No matter where their inspiration comes from, I love to cook for them, and cook what they want to eat.

Hail’s (Red’s girlfriend) has been here since before Dew Tour in December. She’s Filipino and I’m always asking her what to make when she’s around. Adobo came up up the other week and I loved the idea of a simple skillet dinner.

I asked how her mom made it. Then we kind of went back and forth on a few changes/additions to hopefully make it even more delicious. This isn’t quite a traditional adobo, but similar and very delicious. Hail’s fully approved.

Here are the details

The amazing thing about chicken adobo is that it’s naturally a one skillet kind of dinner. Meaning, this is so simple and doesn’t require too many ingredients.

Ideally, you want to use chicken thighs for best flavor and to avoid any dry chicken. However, if your family is like mine, you can also use chicken breasts, or even a mix. If you’re dietary restrictions (vegetarian or vegan) restrict you or guests from this recipe, you could always stir fry vegetables and substitute that in for the chicken.

Step One

You’ll want to first sear the chicken, then add soy sauce and vinegar. The vinegar is what adds the tang to the sauce. It’s traditional to use brown sugar too, but since we wanted ours to be less sweet, I just used a small amount of honey.

Once the chicken is seared, add the sauce, then toss in the bay leaves. For some spice, we love to throw in a jalapeño. It’s heat really mellows out as the pepper cooks in the sauce, adding just the right amount of spice. Not too spicy, but just right.

Step Two

At the end of cooking, stir in the pineapple chunks. This is also not traditional, but so yummy. Especially with the jalapeño, it really balances the flavors nicely. After you sauté these ingredients for a bit on medium heat, set to simmer and focus on the coconut rice.

Step Three

The coconut rice

While the chicken simmers on the stove. Make the coconut rice. We love coconut rice around here. It’s creamier and with just a small amount of coconut flavor it pairs really well with Asian style dishes.

A little cilantro and pinch of salt at the end makes everything just perfect. Then serve the chicken and rice with sliced avocado and cucumber.

Everyone in my family has agreed, they could easily eat this once or twice a week. The chicken is tender, and the sauce is everyone’s favorite – spicy, sweet, and tangy.

The rice completes it all! Also, the great thing about this dish is that you can be creative with it! If you want more veggies, add them in!! Adding sautéed garlic cloves or shallots will add to the flavor and you could even sauté some spinach into the mix. Make this dish yours! This recipe also makes for a great lunch the next day as well, simply heat up the recipe in a microwave or oven after storing in an airtight container in the refrigerator. This recipe will keep in the fridge for 1-2 days. However, it’s always best fresh…right off the skillet!

Looking for other skillet recipes? Here are my favorites: 

Lemon Butter Dijon Chicken and Orzo

French Onion Tater Tot Casserole

Cuban Chicken Rice Bake

Greek Meatballs and Lemon Butter Orzo

Lastly, if you make this Skillet Chicken Adobo with Coconut Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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