Tagalog-Inspired Chicken Adobo with Coconut Rice
A fragrant Filipino-inspired dish featuring tender chicken in a savory-sweet soy-vinegar sauce, served over creamy coconut rice. This filipino-inspired asian (gluten-free) ready in about 55 minutes pairs pounds, bone-in, skin-on chicken thighs, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds, bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup water
- 6, minced garlic cloves
- 2 tablespoons brown sugar
- 1 can (13.5 oz) coconut milk
- 2 cups jasmine rice
- 2 tablespoons coconut oil
- 1/4 cup, chopped fresh cilantro
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a bowl, combine 1/2 cup soy sauce, 1/4 cup white vinegar, 1/4 cup water, 6 minced garlic cloves, 2 tablespoons brown sugar, and 1/4 teaspoon black pepper.
- Step 2: Place 1.5 pounds chicken thighs in the marinade, ensuring they're fully coated, and let sit for 15 minutes.
- Step 3: Heat 2 tablespoons coconut oil in a large skillet over medium heat. Add chicken pieces and cook for 5 minutes until golden brown on all sides.
- Step 4: Pour the marinade over the chicken, bring to a simmer, then reduce heat to low and cover.
- Step 5: Simmer gently for 20 minutes until chicken is cooked through and sauce has thickened slightly.
- Step 6: While chicken simmers, cook 2 cups jasmine rice with 1 can coconut milk and 1/2 cup water until tender (about 15 minutes).
- Step 7: Remove chicken from sauce, slice, and serve over coconut rice, drizzling with reserved sauce and sprinkling with 1/4 cup chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tagalog-Inspired Chicken Adobo with Coconut Rice take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tagalog-Inspired Chicken Adobo with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Tagalog-Inspired Chicken Adobo with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tagalog-Inspired Chicken Adobo with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tagalog-Inspired Chicken Adobo with Coconut Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
