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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.

Skillet Chicken Adobo with Coconut Rice | halfbakedharvest.com

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.

Skillet Chicken Adobo with Coconut Rice | halfbakedharvest.com

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.

Skillet Chicken Adobo with Coconut Rice | halfbakedharvest.com

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!

Skillet Chicken Adobo with Coconut Rice | halfbakedharvest.com

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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Skillet Chicken Adobo with Coconut Rice

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Watch the How-To Reel

Ingredients

Coconut Cilantro Rice

US Customary – Metric

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.
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Skillet Chicken Adobo with Coconut Rice | halfbakedharvest.com
This post was originally published on January 19, 2022
4.52 from 459 votes (309 ratings without comment)

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Comments

  1. 4 stars
    This was really tasty and I loved the pineapple in it! Mine did not thicken either, I’m wondering if maybe adding the 1/2 cup of water to the sauce in step 1 may be a typo? Of course could be wrong

    Reply

    1. Hey Helen,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! No typo, it may just need to boil longer. xT

      Reply

  2. Made this for our friends last night. Doubled the recipe and STILL ran out of chicken with little rice left over. This recipe is a keeper!!!! Everyone loved it. Oh, and we were so anxious to eat it that we totally forgot the pineapple?.

    Reply

  3. 5 stars
    Another HBH win. Amazing! Way better than I thought it might be. I added shredded carrot to the pot and let it stew down with the chicken. I also served it with fresh shredded (raw) carrot. Cucumbers and green onion were key! My sauce was also a little thin so I added a tsp of cornstarch to thicken it up and it was perfect. I make a LOT of HBH recipes and my fam said this is now on their top ten list.

    Reply

    1. 5 stars
      Made this tonight and used a combination of tofu and chicken. It was so good my husband and I already ate our leftovers!

      Reply

      1. Hi Michelle,
        Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

        Reply

  4. Delicious quick and easy meal! A bit impatient to let sauce reduce so added a spot of cornstarch to thicken. Served it with some coined carrots and brussel sprouts and the sauce made the veggies quite tasty!

    Reply

    1. Hey Ana,
      Sorry to hear this. Was there anything you adjusted in the recipe? You could use low sodium soy sauce next time and then either add cornstarch to the sauce to help it thicken or allow it to boil longer. Please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Sharron,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

      Reply

  7. 5 stars
    Another amazing recipe – so easy and delicious. It was devoured by my family and requested to be made again soon.

    Reply

  8. I made this for my family. Loved the idea of the flavors, but my sauce didn’t thicken. Is there an ingredient I could add to thicken it?

    Reply

    1. The sauce didn’t thicken when I made it either – any suggestions? I doubled the recipe but kept all ratios exactly the same. Flavors were delicious!

      Reply

      1. Hey Bo,
        Sounds like you just needed to simmer it a bit longer. Please let me know if you give the recipe a try, I hope you love it! xTieghan

        Reply

    2. Hey Beth,
      Thanks for giving the recipe a try! You can add cornstarch to help thicken the sauce or just boil it longer. Please let me know if you have any other questions! xTieghan

      Reply

  9. Another winner, Tieghan! Substituted boneless chicken thighs and cooked for half the time; the sauce still thickened. Loved it with the coconut rice. Family inhaled it.

    I have your Earl Gray Blueberry Lemon Cake in the oven right now! Smells divine!

    Reply

  10. 5 stars
    Amazing hands down! The flavors are so rich and flavorful with the addition to the coconut rice which was a great balance brings all the flavors together! Keeping this in my recipe book. Love your recipe they are always so good.

    Reply

    1. Hey Vanessa,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT

      Reply

    1. Steph,
      I thought the same thing at first and had to look it up. Filipino adobo sauce is more like a teriyaki sauce made with vinegar and soy sauce. I’m making it now and it smells so good!

      Reply

    2. Hi Steph,
      Nope, no adobos, the ingredients in the recipe will make up the adobo sauce. Please let me know if you have any other questions! xTieghan

      Reply

  12. I made this recipe and the Chinese Mushroom Dumplings (yum!) for a special dinner. The chicken was too salty for me so I would substitute stock for some of the soy sauce next time. I didn’t have pineapple so I used mango with lime juice and that was good. I also found the rice to be too rich (will use lite coconut milk or less cm and more water).

    Reply

  13. 5 stars
    Love this and all your recipes. This is the 4th one I’ve made this week! I also love mixing and matching some of your sauces! Question.. did you marinate the cucumbers? I though I might have seen something in your story about this but I can’t find it anywhere!

    Reply

    2. Hey Kaitlyn,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! I didn’t, just raw cucumbers:) xTieghan

      Reply

  15. 5 stars
    Amazing!! I followed the recipe exactly and didn’t have any issues with the sauce thickening. I took my time to let it boil down and it worked perfectly. I think those that had issues didn’t take enough time. I cooked the chicken all the way on their own first so it didn’t get over cooked in the sauce. And the coconut rice!! Was a little skeptical as I haven’t had it before and wasn’t sure how it would taste. So good!!!

    Reply

    1. Hey Megan,
      Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT

      Reply