One-Pot Chicken Adobo with Coconut Rice Recipe

This One-Pot Chicken Adobo with Coconut Rice has become an absolute game-changer in my household. The first time I made it, the aroma alone had everyone migrating to the kitchen, asking when dinner would be ready. My partner, who can be a tough food critic, took one bite and declared it “restaurant-quality,” and my kids, who often turn their noses up at new things, actually asked for seconds! The tender, flavorful chicken, simmered in that classic tangy and savory adobo sauce, paired with the subtly sweet and fragrant coconut rice, all cooked together in a single pot – it’s a symphony of flavors and textures. The best part? The cleanup is unbelievably easy, making it a perfect weeknight meal that feels like a special occasion treat. It’s hearty, comforting, and has that beautiful balance of Filipino flavors that I’ve come to adore. This recipe isn’t just about convenience; it’s about creating a truly memorable and delicious meal with minimal fuss.

A Culinary Journey: The Magic of One-Pot Chicken Adobo with Coconut Rice

Chicken Adobo is often hailed as the national dish of the Philippines, a testament to its enduring popularity and cultural significance. Its hallmark is the harmonious blend of soy sauce, vinegar, garlic, peppercorns, and bay leaves, creating a sauce that is simultaneously savory, tangy, and deeply aromatic. Traditionally, adobo is simmered slowly, allowing the chicken (or pork) to become incredibly tender and absorb all the rich flavors.

Pairing this iconic dish with coconut rice elevates it to a new level. Coconut rice, with its creamy texture and subtle sweetness, provides the perfect counterpoint to the robust adobo sauce. The rice soaks up the sauce beautifully, ensuring that every bite is packed with flavor. The “one-pot” method is where the real magic happens for busy households. By cooking the chicken and rice together, not only do you minimize cleanup, but the rice also gets infused with the chicken drippings and adobo essence from the get-go, resulting in an even more flavorful and cohesive dish. This recipe simplifies the process without compromising on the authentic taste that makes adobo so beloved.

Ingredients for Your One-Pot Masterpiece

To embark on this delicious journey, you’ll need the following components, carefully measured for optimal flavor:

For the Chicken Adobo:

• Chicken: 2 lbs bone-in, skin-on chicken thighs and/or drumsticks (about 6-8 pieces)
• Soy Sauce: 1/2 cup (preferably Filipino soy sauce, like Silver Swan or Datu Puti)
• Vinegar: 1/4 cup white vinegar or cane vinegar (Filipino sukang puti or sukang iloco preferred)
• Garlic: 8-10 cloves, smashed and roughly chopped
• Whole Black Peppercorns: 1 tablespoon
• Bay Leaves: 3-4 dried bay leaves
• Vegetable Oil or Coconut Oil: 2 tablespoons
• Brown Sugar: 1 tablespoon (optional, for a touch of sweetness to balance the tang)
• Water: 1/2 cup

For the Coconut Rice:

• Jasmine Rice: 1.5 cups, rinsed thoroughly until water runs clear
• Full-Fat Coconut Milk: 1 can (13.5 oz or approx. 400ml)
• Water or Chicken Broth: 1 cup (adjust if needed based on your rice and pot)
• Salt: 1/2 teaspoon, or to taste
• Pandan Leaf (optional): 1 leaf, tied into a knot (for extra aroma)
• Ginger (optional): 1-inch piece, thinly sliced (for a subtle warmth)

For Garnish (Optional):

• Green Onions: 2-3 stalks, thinly sliced
• Fried Garlic Bits: 2 tablespoons
• Fresh Cilantro: A small handful, chopped
• Lime Wedges: For serving

Step-by-Step Instructions to Culinary Bliss

Follow these instructions carefully to create your perfect One-Pot Chicken Adobo with Coconut Rice:

1. Marinate the Chicken (Optional but Recommended):
   • In a large bowl, combine the chicken pieces, soy sauce, vinegar, smashed garlic, whole black peppercorns, and bay leaves.
   • Mix well, ensuring the chicken is coated.
   • Cover and refrigerate for at least 30 minutes, or up to 4 hours (or even overnight for deeper flavor). If marinating for longer than an hour, you might want to hold back half the vinegar and add it during cooking to prevent the chicken from becoming too “cured.”
2. Sear the Chicken:
   • Remove the chicken from the marinade, reserving the marinade liquid. Pat the chicken pieces dry with paper towels (this helps with browning).
   • Heat the vegetable or coconut oil in a large, heavy-bottomed pot or Dutch oven (one that has a tight-fitting lid) over medium-high heat.
   • Once the oil is shimmering, carefully place the chicken pieces skin-side down in the pot, working in batches if necessary to avoid overcrowding.
   • Sear the chicken for 3-5 minutes per side, until nicely browned and crispy. This step is crucial for developing deep flavor and color.
   • Remove the browned chicken from the pot and set aside on a plate.
3. Build the Adobo Sauce:
   • If there’s excessive oil in the pot, carefully pour some off, leaving about 1-2 tablespoons.
   • Add any remaining smashed garlic from the marinade (or add a few fresh smashed cloves if you prefer a stronger fresh garlic hit now) to the pot and sauté for about 30 seconds until fragrant, being careful not to burn it.
   • Pour the reserved marinade liquid into the pot. Add the 1/2 cup of water and the optional brown sugar.
   • Bring the sauce to a simmer, scraping up any browned bits (fond) from the bottom of the pot with a wooden spoon – these bits are packed with flavor!
4. Simmer the Chicken:
   • Return the seared chicken pieces to the pot, nestling them into the sauce. Make sure the bay leaves and peppercorns from the marinade are also in the pot.
   • Bring the sauce back to a gentle simmer. Then, reduce the heat to low, cover the pot tightly, and let the chicken cook for 20-25 minutes, or until it’s tender and cooked through. The chicken should be almost falling off the bone.
5. Add the Rice and Coconut Milk:
   • Once the chicken is tender, carefully remove the chicken pieces from the pot again and set them aside, keeping them warm (you can tent them with foil).
   • Strain the adobo sauce through a fine-mesh sieve into a bowl to remove the peppercorns, bay leaves, and larger garlic pieces if you prefer a smoother sauce for the rice. Alternatively, you can leave them in for a more rustic dish – just be mindful of biting into a whole peppercorn.
   • Return the strained (or unstrained) adobo sauce to the pot.
   • Add the rinsed jasmine rice, full-fat coconut milk, 1 cup of water or chicken broth, salt, and the optional pandan leaf and ginger slices to the pot.
   • Stir everything well to combine, ensuring the rice is submerged in the liquid. The liquid level should be about 1/2 to 3/4 inch above the rice. Add a little more water or broth if needed.
6. Cook the Coconut Rice with Chicken:
   • Bring the liquid to a gentle simmer over medium heat.
   • Once simmering, nestle the cooked chicken pieces back on top of the rice.
   • Reduce the heat to the lowest possible setting, cover the pot tightly with the lid, and let it cook undisturbed for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy. Avoid lifting the lid during this time, as it allows steam to escape.
7. Rest and Fluff:
   • Once the rice is cooked, turn off the heat and let the pot stand, still covered, for at least 10-15 minutes. This resting period is crucial for the rice to finish steaming and become perfectly fluffy.
   • After resting, remove the lid. Discard the pandan leaf and ginger slices (if used). Gently fluff the coconut rice with a fork, being careful not to break the rice grains too much or disturb the chicken on top too much.
8. Serve and Garnish:
   • Serve the One-Pot Chicken Adobo with Coconut Rice hot, directly from the pot or plated individually.
   • Garnish generously with sliced green onions, fried garlic bits, and fresh cilantro if desired. A squeeze of lime juice over the chicken can add a lovely fresh zing.

Nutrition Facts

• Servings: Approximately 4-6 servings
• Calories per serving: Approximately 650-800 kcal (This is an estimate and can vary based on the exact size of chicken pieces, fat content of coconut milk, and specific brands of ingredients used.)

The dish is rich in protein from the chicken and carbohydrates from the rice. The coconut milk adds healthy fats, but also contributes significantly to the calorie count. Vinegar is virtually calorie-free, and soy sauce adds sodium.

Preparation Time

• Marinating Time (Optional): 30 minutes to 4 hours (or overnight)
• Active Preparation Time (Chopping, Searing): 20-25 minutes
• Cooking Time (Simmering Chicken & Cooking Rice): Approximately 50-60 minutes
• Resting Time: 10-15 minutes
• Total Time (excluding extended marination): Approximately 1 hour 20 minutes to 1 hour 40 minutes

How to Serve Your Delicious Creation

This One-Pot Chicken Adobo with Coconut Rice is a complete meal in itself, but here are some ideas to enhance the dining experience:

• Family Style:
  • Bring the pot directly to the table (if it’s presentable) for a rustic, communal feel.
  • Allow everyone to serve themselves, ensuring they get a piece of chicken and a generous scoop of the flavorful coconut rice.
• Individual Plates/Bowls:
  • For a more formal presentation, plate individually. Place a mound of coconut rice on each plate or in a shallow bowl.
  • Top with one or two pieces of chicken adobo.
  • Spoon some of the extra adobo-coconut sauce from the bottom of the pot over the chicken and rice.
• Essential Garnishes:
  • Green Onions: Thinly sliced, they add a mild oniony bite and fresh color.
  • Fried Garlic Bits (Toasted Garlic): These provide a delightful crunch and intensified garlic flavor. You can buy them pre-made or make your own by slowly frying minced garlic in oil until golden.
  • Fresh Cilantro: Chopped cilantro leaves offer a burst of herbaceous freshness.
  • Lime Wedges: A squeeze of fresh lime juice brightens all the flavors.
• Simple Side Dishes (Optional):
  • Steamed or Blanched Greens: Plain steamed bok choy, spinach, or green beans can offer a fresh contrast.
  • Pickled Papaya (Atchara): This classic Filipino condiment provides a sweet, sour, and crunchy counterpoint to the rich adobo.
  • Sliced Tomatoes and Cucumbers: A simple salad of fresh, crisp vegetables.
• Don’t Forget the Sauce:
  • Make sure to spoon any remaining luscious sauce from the bottom of the pot over the rice and chicken when serving. This sauce is liquid gold!

Additional Tips for Adobo Perfection

1. Choose the Right Chicken: Bone-in, skin-on chicken thighs and drumsticks are highly recommended. The bone adds flavor during cooking, and the skin gets beautifully browned and renders fat, contributing to the richness of the dish. They also stay more tender than chicken breasts during the longer cooking process.
2. Don’t Skip the Sear: Properly browning the chicken is key to developing a deep, complex flavor base (Maillard reaction). Don’t rush this step, and don’t overcrowd the pan, as this will steam the chicken rather than sear it.
3. Balance Your Vinegar and Soy: The ratio of soy sauce to vinegar is crucial in adobo. Some prefer it tangier (more vinegar), others more savory (more soy sauce). This recipe offers a balanced starting point. Taste the sauce before adding the rice and adjust if necessary. Remember, Filipino cane vinegar (sukang iloco or sukang puti) has a milder, slightly sweeter profile than standard white distilled vinegar. If using regular white vinegar, you might want to use slightly less or ensure the brown sugar is included.
4. The Power of Resting: Allowing the dish to rest covered for 10-15 minutes after the rice is cooked is vital. This lets the rice finish steaming, absorb any remaining moisture, and become perfectly fluffy. It also allows the flavors to meld further.
5. Adjust Liquid for Rice as Needed: The amount of liquid needed for the rice can vary slightly depending on the type of rice, the width of your pot (which affects evaporation), and how tightly your lid fits. Generally, for jasmine rice cooked with coconut milk, you’re aiming for the liquid to be about 1/2 to 3/4 inch above the rice. If your rice often comes out too wet or too dry, adjust the 1 cup of water/broth accordingly in future attempts.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breast for this recipe?
A1: Yes, you can use chicken breast, but it’s more prone to drying out than thighs or drumsticks. If using chicken breast, cut it into larger chunks (about 1.5-2 inches). Sear it as directed, but reduce the initial simmering time (step 4) to about 15-20 minutes, or until just cooked through, before proceeding with the rice. You want to avoid overcooking it.

Q2: My adobo sauce seems too salty or too tangy. How can I fix it?
A2: If it’s too salty, you can add a bit more water or unsalted chicken broth. A touch more brown sugar or even a tablespoon of coconut milk (before adding the rice) can also help balance excessive saltiness or tanginess. If it’s too tangy from the vinegar, a little more brown sugar or allowing it to simmer uncovered for a few extra minutes (before adding rice) can help mellow it out. Always taste and adjust seasonings before adding the rice.

Q3: Can I make this dish spicy?
A3: Absolutely! To add spice, you can include a few whole siling labuyo (Filipino bird’s eye chilies) or a sliced jalapeño or serrano pepper along with the garlic and peppercorns in the marinade and sauce. You can also add a pinch of red pepper flakes. Adjust the amount to your preferred heat level.

Q4: How do I store and reheat leftovers?
A4: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through. For best results, especially for the rice, add a tablespoon or two of water to the dish before microwaving to help rehydrate the rice and prevent it from drying out. You can also reheat it gently in a covered pot on the stovetop over low heat, adding a splash of water if needed.

Q5: What if my rice is still hard or mushy after the cooking time?
A5: If the rice is still hard and the liquid is gone, add 1/4 cup of hot water or broth, cover, and continue to cook on very low heat for another 5-10 minutes, then let it rest. If the rice is mushy, it likely had too much liquid or was cooked for too long with too much agitation. Unfortunately, mushy rice is hard to fix. Ensure you rinse your rice well, use the correct rice-to-liquid ratio for your pot, and avoid stirring the rice once it’s simmering with the lid on. Also, make sure your heat is truly on the lowest setting.

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