Description
A comforting dish that brings together savory chicken adobo and tropical coconut pineapple rice, creating a perfect balance of flavors.
Ingredients
- Chicken thighs or drumsticks (bone-in, skin-on)
- Soy sauce
- White or apple cider vinegar
- Garlic cloves (minced)
- Bay leaves
- Brown sugar
- Pineapple chunks (fresh or canned)
- Coconut milk (full-fat)
- Jasmine or basmati rice
- Salt and pepper
- Green onions or cilantro (for garnish)
Instructions
- In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, and brown sugar. Add the chicken, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes, preferably overnight.
- Rinse the rice under cold water until the water runs clear. In a pot over medium heat, combine the rinsed rice, coconut milk, and pineapple chunks. Add a pinch of salt, bring to a boil, then reduce heat to low and simmer for about 15-20 minutes.
- In a large skillet over medium heat, add a bit of oil and sear the marinated chicken until browned on all sides, about 5-7 minutes.
- Add the remaining marinade to the skillet, bring to a gentle simmer, and cook for about 30-40 minutes, covered, until the chicken is cooked through and tender.
- Fluff the coconut pineapple rice with a fork. Plate the chicken and spoon sauce over it. Garnish with chopped green onions or cilantro.
Notes
Allow the chicken to marinate for the best flavor. Adjust sweetness based on preference, and stir the rice occasionally to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 100mg
Keywords: chicken adobo, coconut rice, Filipino cuisine, comfort food, savory, sweet, tangy