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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
This was delicious. Forgot to put the pineapple in and used on top. Still great. Really genius combination of flavors. Will make again!
Hi Ann,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Oh my gosh. Just made this tonight…it was fab! I decreased the vinegar to half, and added 1 TBS corn starch mixed with 1 TBS water at the end to thicken the sauce. I will make this many more times 🙂
Hey Francie,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Made this for my half Filipino boyfriend and he liked the addition of the pineapple. We both loved loved loved the rice! My sauce was a little too brothy but I added some cornstarch to thicken. Typically the adobo I’ve had is a broth poured over the protein and rice, but I wanted it a little more like what you made and the cornstarch helped. Next time I might add some whole peppercorns! Thanks for the HBH take on adobo!!
Hi Samantha,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Made this for dinner last night. Lovely update to a favorite comfort food.
Thanks for sharing
Hi Josephine,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
Made this last night using 1/2 the vinegar (after review reading) and it was so delicious – especially with that rice. Winner winner chicken dinner! Thx for all your amazing recipes!
Hi Elizabeth,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
I am so excited to try this recipe! I’m wondering, do you live at a high altitude? Could this possibly be why there seems to be a discrepancy in the liquid needed? (Differences in boiling point temperatures?) I watched you make this on Instagram stories, and it looked like your recipe was on point for you! Thank you for all that you do and for sharing your recipes with us!
Hey Vanessa,
Yes, I do, but if you boil the sauce it should thicken up for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this last night. There was way too much liquid ( too much soy, vinegar and water). It turned out well but next time I will reduce all liquid by half.
Hi Sylvia,
Thanks so much for giving the recipe a try, sorry to hear you found there to be too much liquid. xTieghan
Amazing and perfection and deliciousness all in one easy meal. Saw it on IG stories this morning, dreamed of it all day, made it for dinner, enjoyed EVERY.SINGLE.BITE. (And so did my family)
Hi Meghan,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Tieghan I love all of your recipes, dinners and cocktails! You are so talented. Tried this one tonight, really yummy good flavors. I had adjusted the serving size to 4 in my recipe box, but the liquid (1/2 c water in the instructions) didn’t adjust, so my sauce wasn’t carmelized or thick like yours, and the rice was really soupy. I just cooked rice longer, so next time I will make a note of this. Just wanted you to know that when using the serving adjustment on your site, the liquids didn’t all adjust. Will definitely be doing this again!
Hey Brenna,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Yes, sorry about that, since the water isn’t an “ingredient” you will have to adjust that to your serving sizes. xxTieghan
I made this tonight and followed the recipe exactly! My whole family, including three kids, raved about it and requested it to be folded into the weekly rotation! Delicious!!!
Hi Erica,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Made it for my picky family tonight. A huge hit. The creamy coconut rice was a big Dave with the kids and we all loved the flavors of the adobo chicken. Adding it to dinner rotation!
Hey Cathy,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
So so good! Definitely agree on my sauce consistency being too much/too thin but I just took out the chicken, reduced the sauce another 10-15 minutes, and it was fabulous! Wasn’t as fast as I had hoped due to that, but worth it!
Hi Kristin,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Sorry this took you longer than expected. xxTieghan
Mine wasn’t as pretty as yours but fantastic !
Thank you !! I did everything as written . I did take the chicken out after it seared then cooked down the sauce and put chicken back in only because I read it wrong and thought you did that lol
Hey Jane,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Made this tonight. It was delish! Used half the liquid ingredients for the chicken and it turned out perfect!
Hi Kathy,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Made this tonight, I didn’t get a food sear on my chicken but it was still fantastic. Used boneless breasts this tome, will try it with thighs next time. The rice was phenomenal! A definite make again recipe ???
Hey Leona,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan