Recipes and Cooking Chicken Adobo with Coconut Rice 5.0 (4) 4 Reviews 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. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 1 cup apple cider vinegar ⅓ 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 Directions 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. 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. Meanwhile, preheat broiler. Broil chicken, 5 inches from heat 4 to 5 minutes or until skin is browned and crisp. 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. 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. Tips To toast coconut chips, spread on a rimmed baking sheet and bake at 350°F for 5 minutes or until golden brown. Rate it Print Nutrition Facts (per serving) 758 Calories 49g Fat 34g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.