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ONE SKILLET FILIPINO COCONUT ADOBO CHICKEN

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This One Skillet Filipino Coconut Adobo Chicken. Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that’s both easy and delicious. I added coconut milk for just a touch of creaminess to this sweet and tangy adobo sauce. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy dinner, any night of the week.

For those of you who might be unfamiliar, adobo is a Filipino dish that can be made with pork or chicken. I believe pork is traditional, but I’m going with chicken. What’s really most important here is the sauce…the sauce is always the most important.

ONE SKILLET FILIPINO COCONUT ADOBO CHICKEN RECIPE
Pan seared chicken braised in a soy sauce, vinegar, coconut milk, and bay leaves, a classic Filipino recipe that's both easy and delicious. I added coconut milk for just a touch of creaminess. Best served over steamed rice with fresh avocado and a side of beans.



INGREDIENTS
  • 2 pounds boneless chicken breasts or thighs
  • black pepper
  • 2 tablespoons extra virgin olive oil
  • ¾ cup low sodium soy sauce
  • 1/3 cup white vinegar
  • 1 cup canned full fat coconut milk
  • ¼ cup honey
  • 6 cloves garlic, minced or grated
  • 4 dried bay leaves
  • green onions and limes, for serving
INSTRUCTIONS
  1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and 1/2 cup of water.
  2. In a large skillet with sides, heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, 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 bay leaves. Cover and simmer over low heat for 30-40 minutes, until the chicken is cooked through and the sauce is thickening. If the sauce is thickening too fast, add ¼ cup of additional water. 
  4. Remove the bay leaves and discard. Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired