One Skillet Filipino Coconut Adobo Chicken
There’s something undeniably comforting about a warm, hearty meal that brings the family together, and One Skillet Filipino Coconut Adobo Chicken does just that. This dish is a beautiful fusion of flavors, blending the tanginess of vinegar with the richness of coconut milk, creating a sumptuous sauce that wraps around tender chicken. Perfect for busy weeknights, this recipe allows you to create a delicious meal in just one skillet, leaving you with minimal cleanup and maximum flavor.
Why I Love This Recipe
One Skillet Filipino Coconut Adobo Chicken is my go-to for a cozy dinner. It’s the kind of dish that fills your kitchen with an enticing aroma and warms your heart as you gather around the table with loved ones. The combination of savory, sweet, and tangy flavors makes each bite a delightful experience. Plus, it’s incredibly versatile; you can serve it over rice, with crusty bread, or even on its own for a lighter meal. The simplicity of the recipe means that even novice cooks can impress their families and friends.
Ingredient Notes
- 2 pounds boneless chicken breasts or thighs: Both cuts work beautifully. Thighs are juicier, while breasts are leaner; the choice is yours!
- Black pepper: Just a pinch can elevate the overall flavor; adjust according to your taste.
- 2 tablespoons extra virgin olive oil: This adds richness to the dish and helps with browning the chicken.
- 1/2 cup low sodium soy sauce: A key ingredient for that umami punch; you can adjust to your preference.
- 1/3 cup white vinegar: This adds a tangy kick, balancing the flavors perfectly.
- 3/4 cup canned full-fat coconut milk: The creaminess of coconut milk makes the sauce rich and luscious.
- 1/4 cup honey: A touch of sweetness to complement the savory and tangy notes.
- 6 cloves garlic, minced or grated: Garlic is essential for depth of flavor; fresh is best!
- 4 dried bay leaves: These add an aromatic quality that enhances the overall taste.
- Green onions and limes, for serving: Fresh toppings brighten the dish and add a pop of color.
What’s in the Gear List
- Large skillet: A good, heavy-bottomed skillet distributes heat evenly.
- Wooden spoon or spatula: Perfect for stirring and scraping up those delicious bits from the bottom.
- Measuring cups and spoons: For precision in your measurements.
- Sharp knife and cutting board: Essential for prepping your ingredients.
One Skillet Filipino Coconut Adobo Chicken in Steps
Step 1: Prepare the Chicken
Start by trimming any excess fat from the chicken breasts or thighs. Pat them dry with paper towels and season generously with black pepper.
Step 2: Sear the Chicken
In a large skillet over medium-high heat, add 2 tablespoons of extra virgin olive oil. Once hot, add the chicken pieces in a single layer. Sear for about 5-7 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
Step 3: Build the Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the low sodium soy sauce and white vinegar, scraping the bottom of the skillet to release any browned bits.
Step 4: Add Coconut Milk and Honey
Stir in the full-fat coconut milk and honey, mixing until well combined. Allow the sauce to come to a gentle simmer.
Step 5: Return the Chicken and Add Bay Leaves
Place the seared chicken back into the skillet and tuck in the dried bay leaves. Ensure the chicken is submerged in the sauce. Cover the skillet and let it simmer for about 25-30 minutes on low heat, or until the chicken is cooked through and tender.
Step 6: Garnish and Serve
Once the chicken is cooked, remove the bay leaves and taste the sauce. Adjust the seasoning if necessary. Serve the chicken hot, garnished with chopped green onions and lime wedges for an extra burst of flavor.
Fit It to Your Goals
- Low-carb option: Serve the chicken over cauliflower rice instead of traditional rice.
- Vegetarian-friendly: Substitute the chicken with firm tofu or chickpeas for a plant-based version.
- Spicy twist: Add sliced chili peppers or a dash of red pepper flakes for some heat.
- Meal prep: This dish holds up well in the refrigerator, making it great for prepped lunches throughout the week.
What Could Go Wrong
- Burning the garlic: Keep an eye on the garlic while sautéing; it can turn bitter quickly.
- Overcooking the chicken: Make sure to monitor the chicken’s internal temperature; it should reach 165°F.
- Too salty: If you find the sauce too salty, add a splash more coconut milk or a little sugar to balance it out.
- Not enough sauce: If you prefer a saucier dish, you can increase the quantities of coconut milk and soy sauce.
Make Ahead Like a Pro
If you’re looking to prep ahead, One Skillet Filipino Coconut Adobo Chicken can be made a day in advance. Simply follow the recipe up to the point of cooking the chicken. Allow it to cool, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat gently on the stove, adding a touch of water or extra coconut milk if needed to loosen the sauce.
Top Questions & Answers
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken will add even more flavor to the dish. Just adjust the cooking time to ensure it’s fully cooked, typically extending it by 10-15 minutes.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, One Skillet Filipino Coconut Adobo Chicken freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
What should I serve with this dish?
This dish pairs wonderfully with steamed rice, quinoa, or even a fresh salad. The sauce is perfect for soaking into whatever side you choose!
Serve & Enjoy
Once you’ve plated your One Skillet Filipino Coconut Adobo Chicken, take a moment to admire your handiwork. The glossy sauce, the vibrant green onions, and the fresh lime create a feast for the eyes. Serve it up family-style, letting everyone dig in and enjoy the cozy, comforting flavors. The best part? The leftovers (if there are any) taste even better the next day, making it a win-win for meal prep or a simple weeknight dinner.
The beauty of this dish lies in its simplicity and the way it brings people together. Whether it’s a weekday family dinner or a gathering with friends, One Skillet Filipino Coconut Adobo Chicken is sure to impress and satisfy. Dive in, savor every bite, and let the rich, coconut-infused flavors transport you to the heart of the Philippines. Happy cooking!
One Skillet Filipino Coconut Adobo Chicken
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken. Start by trimming any excess fat from the chicken breasts or thighs. Pat them dry with paper towels and season generously with black pepper.
- Step 2: Sear the Chicken. In a large skillet over medium-high heat, add 2 tablespoons of extra virgin olive oil. Once hot, add the chicken pieces in a single layer. Sear for about 5-7 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Step 3: Build the Sauce. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the low sodium soy sauce and white vinegar, scraping the bottom of the skillet to release any browned bits.
- Step 4: Add Coconut Milk and Honey. Stir in the full-fat coconut milk and honey, mixing until well combined. Allow the sauce to come to a gentle simmer.
- Step 5: Return the Chicken and Add Bay Leaves. Place the seared chicken back into the skillet and tuck in the dried bay leaves. Ensure the chicken is submerged in the sauce. Cover the skillet and let it simmer for about 25-30 minutes on low heat, or until the chicken is cooked through and tender.
- Step 6: Garnish and Serve. Once the chicken is cooked, remove the bay leaves and taste the sauce. Adjust the seasoning if necessary. Serve the chicken hot, garnished with chopped green onions and lime wedges for an extra burst of flavor.
Notes
- For a low-carb option, serve over cauliflower rice instead of traditional rice.
- To make it vegetarian-friendly, substitute the chicken with firm tofu or chickpeas.
- For a spicy twist, add sliced chili peppers or a dash of red pepper flakes.
