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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
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!
Skillet Chicken Adobo with Coconut Rice
Servings: 6
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- black pepper
- 2 tablespoons extra virgin olive oil
- 3/4 cup tamari, or low sodium soy sauce
- 1/2 cup white wine vinegar
- 2-3 tablespoons honey, use to your taste
- 1-2 jalapeños, seeded, if desired, and sliced
- 6 cloves garlic, smashed
- 4 dried bay leaves
- 1 cup pineapple chunks
- sliced avocado, cucumber, and green onions, for serving
Coconut Cilantro Rice
- 1 can (14 ounce) coconut milk
- 1 cup basmati rice
- 1/2 cup fresh cilantro, chopped
Instructions
- 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.
Coconut Rice
- 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.
This post was originally published on January 19, 2022
Delicious!!!!!
Hi Carly,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Looks delicious! I’m allergic to pineapple. Do you have suggestions for a substitute? Would mango be ok in this dish?
Hi Dani,
Yes, I think mango would be great for you to use! I hope you love the recipe, please let me know if you give it a try! xTieghan
I’ve never had Filipino adobo. Is there a vegetable you would recommend that would go well with the sauce?
Hi Stacy,
Broccoli would work really well here! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this last night for dinner and everyone loved it! I was nervous while I was making it because my sauce didn’t seem as dark and caramelized as yours did. However, it didn’t matter because it was delicious. Thank you for your recipes. I always enjoy them 🙂
Hi Colleen,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This was so easy to make and delicious! Not too sweet, and perfect for leftovers.
Hi Anna,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
I cant wait to try it out, thank you!!
Can I use apple cider vinegar instead?
Hey Mai,
Sure, that should be just fine for you to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
Made this for dinner tonight & absolutely loved it! I’d never had chicken adobo before, but it might be my new favorite ?
Hi Lily,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Can I make the rice in my instant pot?
Hey Kim,
So sorry, I have never made rice in the instant pot, I would just follow the recipe as is for best results. Please let me know if you have any other questions! xTieghan
I loved the flavours together, but my sauce didn’t caramelize like I had hoped. Any tips?
Hey Jessica,
Thanks for giving the recipe a try, did you just need to cook the sauce a little longer or on a higher heat maybe? Let me know! xTieghan
This dish goes together fast and is a wonder melding of flavors. This dish just became an other favorite from half bake harvest.
Love the hint of sweet from the pineapple.
Hi Sandy,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I just made this for dinner tonight! It was very easy and my family enjoyed it!
I did make the rice in my rice cooker ; 2 scoops of rice,14 Oz of coconut milk then added water til it reached the 2 line. Turned out very tasty
A few weeks ago I made your Brooklyn Blackout Cake for my husbands birthday,that was delicious! In October I made the Black widow peanut butter bars,also delicious! That chocolate frosting is my go to!
Hi Charity,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This is going into my “Hall of Fame” recipes!! I made it exactly as written with no changes and it is absolutely PERFECT. My family raved. Thank you so much for making me look good 😉
Hi Traci,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Made this tonight and it was amazing. My chicken thighs were small so I did remove them to reduce the sauce but that was the only thing I did differently. This will be in our regular rotation now.
Hi Erica,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Absolutely delicious. The whole family loved it 🙂 Is there a way to thicken the sauce for next time?
Hi Katherine,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! You could add cornstarch to the sauce to help thicken it. xTieghan
you never miss. your one pot chicken recipes are some of my favorite!! the chicken becomes deliciously tender and flavorful (which is hard to do with chicken breast in a healthy way). the sauce and pineapple is delicious and the coconut rice was amazing!
Hi Kiersten,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Made this tonight! Awesome!!!! So flavorful. Putting this on my rotation.
* could I do the rice in my rice cooker with the coconut milk?
Hi Christine,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! Sorry, I have never used a rice cooker so I honestly don’t know. xTieghan
I am a Filipino, my adobo is not sweet.
But I will give this a try and see how my husband and daughter will like it. Adobo is one of the dish that they like to eat. Thank you
I hope you love the recipe Beth, let me know if you give it a try! xTieghan