FilipinoMain course
Chicken Adobo & Coconut Ginger Rice
This recipe pairs classic Filipino chicken adobo with aromatic coconut ginger rice. Chicken thighs marinate in a savory, tangy blend of soy sauce, vinegar, garlic, and peppercorns, then get browned and simmered until tender. While the chicken cooks, you'll prepare a fragrant rice with coconut, fresh ginger, and herbs. It's a straightforward meal that happens to be both gluten-free and dairy-free.
Method
6 steps · 1h 30m total
- 01
Marinate Chicken and Brown
In a large bowl or flat dish, combine the soy sauce, apple cider vinegar, minced garlic, peppercorns, brown sugar, and bay leaves with the chicken thighs. Let the chicken marinate for at least 1 hour, or even overnight in the fridge.
When you're ready to cook, swirl a bit of grapeseed oil in a pan over medium-high heat. Once the oil is hot, lay the chicken thighs down, leaving the marinade in the dish. Brown the chicken on both sides until golden, about 2 to 3 minutes per side.
