In this post, you will learn how to make Chicken Adobo & Coconut Ginger Rice and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Chicken Adobo & Coconut Ginger Rice.
- 1/2 cup apple cider vinegar
- 3 bay leaves
- 4 chicken thighs (bone-in)
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons grapeseed oil
- Kosher salt
- 1/2 cup low sodium soy sauce
- 1/2 cup parsley, minced
- 12 peppercorns, crushed
- 1 1/2 cups rice
- 4 scallions, chopped
- 1/3 cup shredded sweetened coconut, minced
- 1/4 cup water
- 3 cups water
- In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side.
- Remove chicken from the pan and set aside.
- Pour in marinade and chicken broth and cook until it begins to boil.Once boiling, add chicken again and cover. Cook for about 10 minutes.
- Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes).For rice, set 3 cups of water to boiling.
- Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut.
- Serve chicken over chicken and drizzle with a little sauce.
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