Chicken Adobo with Coconut Rice


Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic, ginger, and serrano pepper. That same mixture is used as the base of the sauce for a chicken recipe that's far from boring.

Chicken Adobo with Coconut Rice
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hrs


  • 1 cup apple cider vinegar

  • cup reduced-sodium soy sauce

  • 6 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon packed brown sugar

  • 1 serrano pepper, stemmed, seeded, and minced

  • 2 bay leaves

  • 1 tablespoon freshly cracked black pepper

  • 6 bone-in, skin-on chicken thighs (3 to 3 1/2 lbs.)

  • 1 cup long grain white rice

  • 1 14 ounce can unsweetened coconut milk

  • ½ cup water

  • ½ teaspoon kosher salt

  • ¼ cup toasted unsweetened coconut chips

  • 3 green onions, sliced

  • Toasted unsweetened coconut chips


  1. For chicken: In a 5- to 6-quart Dutch oven combine vinegar, soy sauce, garlic, ginger, brown sugar, serrano, bay leaves, and black pepper. Add chicken skin side down. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Turn chicken; simmer 15 minutes more. Place chicken skin side up on a foil-lined rimmed baking sheet.

  2. For sauce: Bring cooking liquid to boiling over medium-high. Boil gently, uncovered, 10 to 12 minutes or until thickened and reduced to about 1 cup. Remove from heat. Discard bay leaves. Skim off fat.

  3. Meanwhile, preheat broiler. Broil chicken, 5 inches from heat 4 to 5 minutes or until skin is browned and crisp.

  4. For coconut rice: Place rice in a fine-mesh sieve. Rinse with cold water. Place in a 2-quart saucepan. Stir in coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand 10 minutes.

  5. Fluff rice with a fork. Stir in toasted coconut and half the green onions. Serve chicken with rice. Drizzle with sauce. Sprinkle with remaining green onions and, if desired, additional toasted coconut. Serves 6.


To toast coconut chips, spread on a rimmed baking sheet and bake at 350°F for 5 minutes or until golden brown.

Nutrition Facts (per serving)

758 Calories
49g Fat
34g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 758
% Daily Value *
Total Fat 49g 63%
Saturated Fat 21g 105%
Cholesterol 220mg 73%
Sodium 673mg 29%
Total Carbohydrate 34g 12%
Total Sugars 3g
Protein 41g
Vitamin C 2.9mg 15%
Calcium 43.4mg 3%
Iron 4mg 22%
Potassium 887mg 19%
Folate, total 81.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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