Chicken Adobo with Coconut Rice 🐔🥥🍚
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Adobo
1.5 lbs (680g) chicken thighs (bone-in or boneless)
1/2 cup soy sauce
1/2 cup vinegar (white or cane vinegar)
1 cup water
4 cloves garlic, minced
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon vegetable oil
1 onion, sliced
Salt and pepper (to taste)
1-2 tablespoons brown sugar (optional, to taste)
For the Coconut Rice
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
Instructions
Prepare the Coconut Rice
Combine Ingredients: In a saucepan, combine jasmine rice, coconut milk, water, and salt.
Cook Rice: Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
Cook the Chicken Adobo
Sauté Onions: In a large pot or skillet, heat vegetable oil over medium heat. Add sliced onions and sauté until translucent.
Brown Chicken: Add the chicken thighs to the pot and cook until browned on all sides.
Add Marinade Ingredients: Pour in soy sauce, vinegar, water, minced garlic, bay leaves, and black peppercorns. Bring to a boil.
Simmer: Reduce heat to low, cover, and let simmer for about 30 minutes, or until the chicken is tender. If desired, stir in brown sugar for a touch of sweetness.
Serve
Plate the Dish: Serve the chicken adobo over a bed of coconut rice.
Garnish: Optionally, garnish with chopped green onions or cilantro.
Tips and Variations
Add Vegetables: Include bell peppers or green beans for added nutrition.
Adjust Flavor: Feel free to adjust the vinegar and soy sauce to taste for a more tangy or savory adobo.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Chicken Adobo with Coconut Rice!