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
- 1 can (14 ounce) coconut milk
- 1 cup basmati rice
- 1/2 cup fresh cilantro, chopped
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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.
- 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.
Source
Original recipe: View Original