skillet-chicken-adobo-with-coconut-rice
A one-skillet Filipino-inspired chicken in a tangy, sweet, and spicy adobo sauce served over creamy coconut rice. I make mine with pineapple and jalapeños for a sweet-spicy kick. The creamy coconut rice wonderfully compliments the tangy, sweet, and spicy adobo sauce. Add fresh avocado and a side of beans for the perfect healthy dinner, any night of the week.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons extra virgin olive oil
6 cloves garlic, smashed
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