Chicken Adobo with Coconut Rice 🐔🥥🍚
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Chicken Adobo
1 1/2 lbs (700g) chicken thighs or drumsticks
1/2 cup soy sauce
1/2 cup vinegar (white or cane vinegar)
1 cup water
1 onion, sliced
4 cloves garlic, minced
2-3 bay leaves
1 teaspoon black peppercorns
1 tablespoon vegetable oil
Salt and pepper to taste
For the Coconut Rice
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
Instructions
Prepare the Chicken Adobo
Marinate Chicken: In a bowl, combine chicken, soy sauce, vinegar, minced garlic, onion, bay leaves, and peppercorns. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
Cook Chicken: In a large pot or skillet, heat vegetable oil over medium heat. Remove chicken from the marinade (reserve the marinade) and brown the chicken pieces on all sides, about 5-7 minutes.
Simmer: Add the reserved marinade and water to the pot with the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for about 25-30 minutes, or until the chicken is tender. Adjust seasoning with salt and pepper to taste.
Prepare the Coconut Rice
Cook Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until rice is cooked and liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Serve
Plate: Serve the chicken adobo over a bed of coconut rice.
Garnish: Optionally, garnish with fresh cilantro or green onions.
Tips and Variations
Add Vegetables: Serve with steamed vegetables or a side salad for added nutrition.
Adjust Flavor: Feel free to add chili peppers for a spicy kick.
Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
Enjoy your Chicken Adobo with Coconut Rice!