One Pot Chicken Adobo with Coconut Rice

One Pot Chicken Adobo with Coconut Rice | www.kiwiandbean.com

I’ve been on a bit of a chicken quest this past month. I feel like we eat a lot of chicken around here, and I am getting bored with cooking (and eating) the usual standbys.

I do wonder if it’s maybe less of a chicken thing than a winter thing. You know how you greet October by roasting and stewing and slow-cooking and braising the heck out of everything in sight, and then by January you would be happy if you never looked at another stew for the rest of your life? Stew fatigue. It’s a thing.

It’s too early to start anticipating, planning for or even looking forward to barbeque season, I think. In this part of the world anyway. (If you live in California or Australia or somewhere awesome like that, you should probably keep your mouth shut, because cold weather makes people act in uncharacteristic ways.)

One Pot Chicken Adobo with Coconut Rice | www.kiwiandbean.comSo my chicken quest is a bit of a January project to mix things up in the dinner department, and the chicken dinner department more specifically. I stumbled into this chicken adobo idea while paging through Laurie David’s The Family Cooks. I must have read it as “Chicken Adobe” because I envisioned something tex mex with tomatoes and beans or something. But no this is Chicken AdobO, the salty vinegary meat dish oft considered to be the unofficial national dish of the Philippines. (Which makes me wonder if we have a national dish in this country. Poutine, maybe?).

I was skeptical at first, because the ingredient list was small, and the recipe called for the chicken to be steamed (essentially) in the liquid. No searing or anything, which was a bit of a head-scratcher. But I figured that I would take the chance, because if it was good then I would have a good but also exceptionally easy new chicken recipe to add to my list.

You can probably guess how this all turns out. Chicken Adobo marked the culmination of my January chicken quest, and now I am sharing the recipe with you.

The coconut rice is my own signature Chicken Adobo addition. I have been making this coconut rice for years now because, well, what grain doesn’t benefit from a good ol’ soak in 90% pure saturated fat? Years ago we were told this saturated fat was no good (though I made the coconut rice anyway). And these days, this same saturated fat will apparently give us unicorn wings, among its purported benefits. So hey, cook your rice in it. (And your oatmeal too. I do it at least three times per week.)

One Pot Chicken Adobo with Coconut Rice | www.kiwiandbean.com

The creaminess of the coconut rice paired with the brininess of the Chicken Adobo calls for some steamed greens to cut through it all. I love lightly steamed bok choy on the side, but broccoli, spinach, chard, beet greens, kale or even zucchini will do the trick.

4.7 from 3 reviews
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.
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  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.

 

27 Responses to One Pot Chicken Adobo with Coconut Rice

  1. Lindsay August 11, 2017 at 8:38 am #

    I’d like to make this on a Sunday and put it in the oven for a couple of hours while we are out of the house. Can you recommend a temperature?

  2. Dani April 4, 2017 at 7:09 pm #

    Absolutely our new favorite!!! My husband and son could not stop eating it! Did replace apple cider vinegar with coconut aminos and it was fantastic! I’m already making it again but I’m trying a double batch….I hope that doesn’t kill it!

  3. Keli November 10, 2016 at 3:03 pm #

    My children are fans of anything chicken and rice and they chose this recipe before school this morning… however, I’m not a fan of anything coconut based. Is jasmine rice minus the coconut milk okay? Or would you have any other suggestions as to what to use instead of coconut milk?

    • Sarah November 21, 2016 at 12:06 pm #

      Totally ok! Enjoy!

  4. Sabrina March 4, 2016 at 4:49 pm #

    This is one of my favorite recipes. I love when recipes need little to no tweeking and this one passes the test. I’ve made it twice exactly like the recipe states and it’s been a hit both time. Thank you.

    • Sarah March 5, 2016 at 12:50 pm #

      Hooray! So glad to hear it!

  5. Kathryn January 22, 2016 at 8:06 pm #

    I just opened a can of coconut milk and half is water and the other half dense full-fat coconut milky stuff. Do you use a combo of the two or just one or the other?

    • Sarah February 10, 2016 at 8:10 am #

      Hi Kathryn — I mix it together (it separates in the can) and use that. Enjoy!

  6. Cindy June 9, 2015 at 5:16 pm #

    I love chicken adobo and this looks delicious! I’ll be trying this recipe out tomorrow 🙂

  7. Eva March 27, 2015 at 9:32 am #

    Sarah, we used the rice cooker and the rice was excellent. The chicken was delicious too! Thanks for this recipe.

    • Sarah April 2, 2015 at 3:41 pm #

      Awesome!! So glad it worked out. Xo

  8. Eva March 26, 2015 at 2:22 pm #

    Hi Sarah! Any reason not to make the coconut rice in a rice cooker?

    • Sarah March 26, 2015 at 7:48 pm #

      I’m sure it will work! Try and let me know!

  9. Natalie B. March 15, 2015 at 9:08 pm #

    This was absolutely DELICIOUS. A huge hit in my house. The coconut rice was just perfect and such a great change. Love this recipe to pieces. Can’t wait to make it again!!

    • Sarah March 16, 2015 at 8:30 pm #

      So yummy, right? I’ve been making it a little too much but my kids will eat it!

  10. Jas January 19, 2015 at 8:46 pm #

    This dish was AMAZING! Made it for two and we both love it! I put one more teaspoon of honey and left out the green onion. We pulled the chicken apart and put it on burritos with rice, Greek yogurt, and lettuce

    • Sarah January 23, 2015 at 12:40 pm #

      Sounds great!!!

  11. Natalie January 19, 2015 at 7:15 pm #

    Tried this tonight. Oh my word: WINNER!! Thank you!

    • Sarah January 23, 2015 at 12:41 pm #

      So good, right?? My kids dog this stuff big time. A bit of a sodium overload maybe, but whatevs 🙂

    • Natalie February 15, 2015 at 10:00 pm #

      Seriously you don’t even know. My husband says to me “how did you come up with this?”… I am sorry Sarah, but I took the credit!!!! 🙂

    • Sarah February 16, 2015 at 9:35 am #

      Take the credit, girl!

  12. France Morissette January 19, 2015 at 3:13 pm #

    I think that sounds fantastic. A slightly sweet and sour blend with ginger…piled on top on coconut rice. Yeah baby! What could be better.

  13. Shareba @ In Search Of Yummy-ness January 17, 2015 at 12:59 am #

    Chicken is a staple at my house, so I’m always looking for new chicken recipes. This one looks easy enough for weeknights too!

  14. Thalia @ butter and brioche January 17, 2015 at 12:04 am #

    Never heard or even tried a chicken adobo before! It does look incredibly delicious, comforting and flavoursome though – so I have to try the recipe!

  15. Louisa [Living Lou] January 16, 2015 at 10:39 am #

    Oh this sounds great, Sarah! I love the idea of serving this on coconut rice. I feel like this would make a great weeknight dinner 🙂

  16. jess meddows January 16, 2015 at 10:16 am #

    I like the coconut and chicken combo here! Everyone in our temporary home in Thailand seems to eat mostly chicken (or pork, the other thing they love), for every meal, so please keep up the chicken recipes! I’m finding it hard to do it in an exciting way other than lemon pepper and garlic for my very picky Canuck husband! lol. Your site’s giving me some good inspiration. 🙂

  17. suki January 16, 2015 at 9:02 am #

    Looks amazing and perfect color!!!! 🙂 that coconut rice with some coconut/sesame oil would be great!

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