Filipino cuisine is a delightful fusion of flavors, and one dish that stands out is the beloved adobo. While traditional adobo often features soy sauce, vinegar, and garlic, this version takes it to the next level with a rich, creamy twist – introducing One Skillet Filipino Coconut Adobo Chicken. This dish is not only easy to prepare but also brings a unique coconut flavor that will leave your taste buds dancing with joy. Perfect for a weeknight dinner or a cozy gathering, this recipe is sure to impress!
What You’ll Love About This Recipe
– Simple and quick preparation in one skillet for easy cleanup.
– A delightful blend of savory and creamy flavors.
– Versatile dish that pairs well with rice or fresh greens.
– Perfect for meal prep; leftovers taste even better the next day.
What Goes Into One Skillet Filipino Coconut Adobo Chicken.
To create this flavorful dish, gather the following ingredients:
- 2 pounds boneless chicken breasts or thighs
- Black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup low sodium soy sauce (use more to your taste)
- 1/3 cup white vinegar
- 3/4 cup canned full fat coconut milk
- 1/4 cup honey
- 6 cloves garlic, minced or grated
- 4 dried bay leaves
- Green onions and limes, for serving
Equipment at a Glance
- Skillet: A large skillet with a lid is ideal for this recipe.
- Measuring cups and spoons: For accurate ingredient measurements.
- Sharp knife and cutting board: To prepare the chicken and garlic.
- Wooden spoon or spatula: For stirring and mixing ingredients.
One Skillet Filipino Coconut Adobo Chicken in Steps
Step 1: Prepare the Chicken
Start by seasoning your boneless chicken breasts or thighs with black pepper. This adds a nice touch of flavor right from the beginning.
Step 2: Heat the Skillet
In a large skillet, heat the extra virgin olive oil over medium heat. Allow it to warm up for a minute before adding the chicken.
Step 3: Sear the Chicken
Add the seasoned chicken to the skillet and sear each side for about 5-7 minutes until golden brown. This step enhances the overall flavor of the dish.
Step 4: Add the Aromatics
Once the chicken is nicely browned, add the minced garlic to the skillet. Stir it around for about a minute until fragrant.
Step 5: Pour in the Sauces
Next, add the low sodium soy sauce, white vinegar, and coconut milk to the skillet. Stir well to combine all the flavors together.
Step 6: Sweeten the Deal
Incorporate the honey into the mixture. This sweetness balances the acidity of the vinegar and soy sauce, creating a beautifully complex sauce.
Step 7: Add Bay Leaves
Toss in the dried bay leaves, which will infuse the dish with their aromatic flavor as it cooks.
Step 8: Simmer
Cover the skillet and let the mixture simmer on low heat for about 20-25 minutes. This allows the chicken to cook through fully and soak up all the delicious flavors.
Step 9: Serve It Up
Once the chicken is tender and cooked through, remove it from the heat. Serve the One Skillet Filipino Coconut Adobo Chicken garnished with sliced green onions and wedges of lime for an extra pop of freshness.
Seasonal Ingredient Swaps
- Chicken: You can swap the chicken for tofu or seitan for a vegetarian twist.
- Coconut Milk: If coconut milk isn’t available, cashew cream can provide a similar creamy texture.
- Honey: Maple syrup or agave nectar can be used as a vegan alternative to honey.
- Vinegar: Experiment with apple cider vinegar for a different flavor profile.
Cook’s Notes
For an extra depth of flavor, let the chicken marinate in the soy sauce, vinegar, and garlic for an hour before cooking. This step isn’t necessary but can elevate the dish significantly. Additionally, if you prefer a thicker sauce, let it simmer uncovered for the last few minutes of cooking to reduce the liquid.
Storing, Freezing & Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, place cooled chicken and sauce in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in a skillet over medium heat until warmed through.
Your Top Questions
Can I use chicken with bone-in?
Yes, you can use bone-in chicken, but adjust the cooking time accordingly. Bone-in pieces typically need more time to cook through, so be sure to check their doneness before serving.
What can I serve with this dish?
This One Skillet Filipino Coconut Adobo Chicken pairs beautifully with steamed rice, quinoa, or a fresh green salad. You can also enjoy it with Filipino Adobo Eggs for a complete meal.
Is this dish spicy?
This recipe is not inherently spicy, but you can add red pepper flakes or chili peppers if you prefer a bit of heat.
Can I make this dish in advance?
Absolutely! The flavors of One Skillet Filipino Coconut Adobo Chicken develop even more when made in advance. Just store it in the refrigerator and reheat when you’re ready to serve.
Time to Try It
Now that you have the recipe for One Skillet Filipino Coconut Adobo Chicken, it’s time to gather your ingredients and get cooking! This dish is not only a celebration of flavors but also a testament to the beauty of Filipino cuisine. The creamy coconut milk melds perfectly with the tangy vinegar and savory soy sauce, creating a sauce that’s simply irresistible. Whether it’s a family dinner or a meal prep for the week, this dish is sure to become a favorite. Happy cooking!
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One Skillet Filipino Coconut Adobo Chicken.
Ingredients
Equipment
Method
- Start by seasoning your boneless chicken breasts or thighs with black pepper. This adds a nice touch of flavor right from the beginning.
- In a large skillet, heat the extra virgin olive oil over medium heat. Allow it to warm up for a minute before adding the chicken.
- Add the seasoned chicken to the skillet and sear each side for about 5-7 minutes until golden brown. This step enhances the overall flavor of the dish.
- Once the chicken is nicely browned, add the minced garlic to the skillet. Stir it around for about a minute until fragrant.
- Next, add the low sodium soy sauce, white vinegar, and coconut milk to the skillet. Stir well to combine all the flavors together.
- Incorporate the honey into the mixture. This sweetness balances the acidity of the vinegar and soy sauce, creating a beautifully complex sauce.
- Toss in the dried bay leaves, which will infuse the dish with their aromatic flavor as it cooks.
- Cover the skillet and let the mixture simmer on low heat for about 20-25 minutes. This allows the chicken to cook through fully and soak up all the delicious flavors.
- Once the chicken is tender and cooked through, remove it from the heat. Serve the One Skillet Filipino Coconut Adobo Chicken garnished with sliced green onions and wedges of lime for an extra pop of freshness.
Notes
- For extra flavor, marinate the chicken in soy sauce, vinegar, and garlic for an hour before cooking.
- If you prefer a thicker sauce, let it simmer uncovered for the last few minutes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish pairs beautifully with steamed rice, quinoa, or a fresh green salad.
- Add red pepper flakes or chili peppers if you like a spicy kick!
