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.
