The internet is a wonderful creation. Why, you ask? Because once we were regulated to recipe procurement from those dirty cookbooks (‘memba those?) and now we can just search our favorite websites or enter a few keywords for deliciousness. That’s how this yummy was found.

 

It’s a “one-skillet Filipino-inspired chicken in a tangy, sweet and spicy adobo sauce over creamy coconut rice.” And it’s from an always reliable source: halfbakedharvest.com. Our thanks to the site’s creators because you’ll always find a good recipe on this site.

 

Skillet Chicken Adobo with Coconut Rice Recipe

Adapted from, photo courtesy halfbakedharvest.com

 

Ingredients

2 pounds boneless, skinless chicken breasts
black pepper
2 tablespoons extra virgin olive oil
3/4 cup tamari or coconut aminos (for the soy-avoiders)
1/2 cup white wine vinegar
2-3 tablespoons honey, use to your taste
1-2 jalapeños, seeded, if desired, and sliced
6 cloves garlic, smashed
4 dried bay leaves
1 cup pineapple chunks
sliced avocado, cucumber, and green onions, for serving
Coconut Cilantro Rice
1 can (14 ounces) coconut milk
1 cup basmati rice
1/2 cup fresh cilantro, chopped

 

Directions

Season chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey and 1/2 cup of water.

Heat olive oil in a large skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.

Add garlic, and cook until fragrant, about 1-2 minutes. Reduce heat to low, and pour in the soy sauce mixture. Add jalapeños and bay leaves. Cover and simmer over low heat for 15 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through. Stir in pineapple.

Remove bay leaves and discard. Serve chicken adobo over rice. Top each plate with avocado, green onions, jalapeños and cucumber.

 

Coconut Rice

Combine coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add rice and a pinch of salt. Stir to combine, cover, then turn heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).

Remove the lid, add the cilantro, and pinch salt. Fluff the rice with a fork.

 

READ MORE: Recipe Monday: Stuffed Pepper Soup