One Pot Chicken Adobo with Coconut Rice
Prep time
Cook time
Total time
This Chicken Adobo recipe is lightly adapted from the pages of Laurie David's The Family Cooks. The original recipe calls for chicken pieces, but I prefer to use boneless skinless chicken thighs, which make things easier and leave you with a leaner sauce. I make this whole recipe for my family of 3.5, and it leaves plenty of leftovers for lunch.
Serves: 6 servings
  • For the Chicken Adobo:
  • 2 tablespoons cooking oil (I use avocado oil)
  • 1 small onion, cut in half and thinly sliced
  • 5 garlic cloves, peeled and thinly sliced
  • 3 inches fresh ginger, peeled and thinly sliced lengthwise
  • 2 pounds boneless skinless chicken thighs
  • ⅓ cup tamari or soy sauce
  • ⅓ cup apple cider vinegar (white vinegar or rice vinegar will work too)
  • 2 teaspoons maple syrup or honey
  • ½ cup water
  • Finely chopped green onions
  • For the rice:
  • 1½ cups white rice (thai jasmine or basmati), rinsed several times
  • 1 cup coconut milk (the canned variety, not the watery tetra pak stuff)
  • 2 cups cold water
  • 2 small pinches sea salt
  1. For the chicken adobo:
  2. Heat the oil in a heavy pot (I use my dutch oven) set over medium high heat.
  3. Add the onion, garlic and ginger and sautee for a couple of minutes until they start to soften.
  4. Add the chicken, tamari or soy sauce, vinegar, maple syrup and water. Stir everything around a bit, and bring to a boil.
  5. Turn the heat to low, cover and let the chicken cook for about 30 minutes.
  6. Remove the lid and let it simmer another 15-20 minutes or until the sauce begins to reduce and thicken up a little bit (you don't want the mixture to boil vigorously).
  7. Check the chicken for doneness, then remove the pot from the heat, sprinkle with green onions, and serve with the rice, spooning the sauce over top for extra flavour.
  8. For the rice:
  9. While the adobo is cooking, combine the rinsed rice, coconut milk water and salt in a small pot, and put the lid on.
  10. Set it over medium-high heat and bring to a boil.
  11. Turn the heat to low and steam (don't take the cover off!) until the liquid is all absorbed, about 15 minutes.
Recipe by (Cooking for) Kiwi & Bean at