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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So delicious, and easy.
I was so excited I had all the ingredients to try this while in quarantine.
Was skeptical about the pineapple, but it adds so much to the dish. We had it with all sides and added broccolini and snake beans too. For other Aussie readers, I’ve only JUST realised the metric conversion toggle at bottom of recipe – saves alot of googling ?
Hi Mel,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Could I do the rice in the instant pot?
Hi Krista,
Sorry, I have never made rice in the instant pot, for best results I would follow the recipe as is. Please let me know if you give it a try, I hope you love it! xTieghan
This looks good. Same as the one in your super simple cookbook except with chicken. Going to have it tomorrow.
I hope you love the recipe Rosie!!
OMG!!! New FAVOURITE meal!!!! Thank you so much. ?
Hi Rosie,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Great recipe! I didn’t add cilantro since it’s gross?, but i did add curly parsley instead. I also added 1/2 the juice from the pineapple since the recipe didn’t actually specify. Very flavourful and really easy to whip up! Love 1 pot meals this time of year.
Hey Aimee,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Super interesting recipe. is honey necessary?? I don’t like too sweet. dishes
Miki x
https://www.littletasteofbeauty.com/
Hi there,
I would use maple syrup in place of the honey. Let me know if you give the recipe a try! xTieghan
I am allergic to pineapple. can you suggest something to replace it with? Orange?
Thanks!!
Apple would be good too!
I used mango. Also considered peaches.
Great idea Laura!
Hey Christine,
Mango would also work well here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Is there any reason this could not be made ahead as long as the pineapple wasn’t added until reheating?
Hey Jeanine,
Sure, that would be okay for you to do! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Nice recipe. One cup of rice is not going to be enough for 6 servings, though. Might want to double that at least
Hi Lou,
The rice expands and ends up being more than 1 cup once cooked:) Trust me, I have cooked this for my big eating family, it will make 6 servings:) Hope ya love it! xTieghan
Why do people comment that they want to TRY recipes? No comments on the recipe ????♀️
Hey Peggi,
Since I just posted this recipe today, not very many people have had the chance to make it. Reader’s can comment however they would like. Happy Wednesday! xTieghan
I like your take on the Filipino Adobo. I’m a Filipina and Adobo is a favorite in our household. I make it a variety of ways too and soooo good to go with rice to sop up all that flavor. Yum!!!
Thank you so much Jocelyn! Let me know if you give the recipe a try! xTieghan
Hi! I have been following your recipes for almost a year now. My husband and I love everything you make. I’m Filipino..I like your take on the chicken adobo. I usually make the traditional way. I like the pineapple addition making it sweet and salty. I make a simple cucumber salad pickled with rice vinegar to go with my chicken adobo. I’ll definitely make your chicken adobo recipe!
Thanks so much for your kind message Cynthia! Let me know if you give the recipe a try, I hope you love it! xTieghan
Always curious how to modify the rice directions for a rice cooker. Are the liquid measurements the same if using the rice cooker rather than a pot? Love coconut rice and would love to give this one a shot
Hi Lauren,
Sorry, I am honestly not sure, I have never used a rice cooker. Let me know if you give the recipe a try or have any other questions! xT
Hey Lauren,
I always find with cooking any white rice in a rice cooker, as long as you rinse it really well, the water should be 2cm above the rice, and about 4cm for brown/black/red or green rice varieties, never failed me yet. Hope that helps. Xx
Mel, that’s the way I cook rice too. Works on stovetop as well. To make it easier I measure up to the first joint of my pinkie finger. That’s close to 2 cm. Then for 4 cm I go up to the next joint. For those of us who still haven’t figured out what a centimeter is…
Do you use unsweetened coconut milk or sweetened?
Hi Kelli,
I like to use unsweetened coconut milk. Please let me know if you give it a try! I hope you love it:) xTieghan
I made this using salmon instead of chicken and it turned out soooo good. My husband couldn’t stop raving about it! Loooove ???
Hi Ashley,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Question – which is recommended – fresh or canned pineapple? This looks so good. I can’t wait to make it.
Hi Penny,
I like to use fresh pineapple but canned will also work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Where is the adobo in this recipe?
Is there something else you can reccomend instead of cilantro for the rice?
Wondering the same thing =)
I think parsley is lovely.
Basil is amazing in rice too
Love this idea!
Hi Sarah,
You could do parsley or basil, either of those would also work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I was wondering the same thing so I looked up “Adobo”. Here is the definition: a Filipino dish of chicken or pork stewed in vinegar, garlic, soy sauce, bay leaves, and peppercorns. So I guess no adobo peppers needed!
I was wondering too. Thanks for looking it up.
I hope you love the recipe Jennifer!!
Adobo is the sauce consisting of tamari, vinegar, oil and honey. When you simmer, it should reduce down some and get a little thicker. Hope this helps. I have not tried this yet but it sounds delicious.
I hope you love the recipe Heather!
this is a Filipino Adobo, Adobo in the Philippines is a stew of chicken or pork cooked in soy sauce, vinegar, garlic, pepper, and bay leaves.
Hi Gabrielle,
The ingredients used in the recipe will make the adobo sauce. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan