Ingredients
For the Chicken:
- 2 pounds bone-in chicken thighs
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon oil
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Brown the chicken: Heat oil in a large skillet over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side, until golden and slightly crisp.
- Add adobo sauce ingredients: Pour in the soy sauce, apple cider vinegar, minced garlic, bay leaves, black pepper, and brown sugar into the skillet with the chicken.
- Simmer the chicken: Bring the mixture to a simmer, then cover the skillet. Let it cook for 25 to 30 minutes until the chicken is tender and cooked through.
- Reduce the sauce: Remove the lid and continue simmering the sauce for another 5 to 10 minutes to thicken and intensify the flavors.
- Cook the coconut rice: While the chicken simmers, combine jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender and creamy.
- Fluff and serve: Fluff the coconut rice with a fork. Serve the tender chicken thighs over the coconut rice with plenty of the reduced adobo sauce spooned on top.
Notes
- Let chicken rest in the sauce for deeper flavor absorption before serving.
- Garnish with sliced green onions for added freshness and color.
- Use gluten-free soy sauce to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
- Diet: Gluten Free
