Filipino-Style Adobo Chicken and Coconut Rice Bowl
It doesn’t sound like your typical pairing, but this adobo chicken and coconut rice bowl just works. The coconut rice has a light sweetness, and the Filipino-style adobo is salty and savory — they balance each other in the best way.
I bake the chicken while the rice cooks, which makes life so much easier. It gives me time to do other things while dinner’s in the oven. Right at the end, I switch to broil to get the top crispy. I swear by my baked recipes — they save so much time. If I want it done faster, I use a wider Dutch oven on the stove and finish it under the broiler on low until it browns just right.
This one’s a favorite for weeknights. I make it for dinner, then pack up whatever’s left for lunch the next day. It holds up really well and is just as good reheated.
Why I Love This Recipe
- The chicken bakes while the rice cooks, so I can do other things while dinner comes together.
- The adobo sauce is simple and uses ingredients I already have.
- It’s great for meal planning and tastes just as good the next day.
Prep First
- Rinse the rice and shake the can of coconut milk.
- Mince the garlic.
- Trim and pat dry the chicken thighs.
- Juice the limes and prep soy sauce for the sauce.
- Slice scallions and set up the sauce ingredients.
- Slice avocado and prep fresh herbs for serving.
Ingredients You’ll Need (With Subs)
For the Chicken
- Boneless, skinless chicken thighs
- Garlic
- Bay leaves
- Soy sauce
- Cane vinegar (or white or rice vinegar)
- Black pepper
- Avocado or olive oil
- Optional: brown sugar
For the Coconut Rice
- Jasmine rice (or long grain white)
- Full-fat coconut milk
- Water
- Salt
- Optional: small pinch of sugar – I prefer no sugar, but if you want a slightly sweeter coconut rice, add white or coconut sugar.
For the Soy-Lime Sauce
- Soy sauce
- Lime juice
- Garlic, finely minced
- Scallions or green onions
- Neutral oil (avocado or olive oil)
- Optional: red chili flakes or chili crunch
For the Bowl
- Avocado
- Pickled red onion
- Cilantro or parsley
- Lime wedges
How I Like to Serve It
I scoop the coconut rice into a bowl, lay the chicken right on top, and spoon a little of that baked adobo sauce over everything.
I like to add some chopped scallions, maybe a few pickled onions, or a squeeze of lime if I have it.
It’s also really good with something green on the side — even just steamed broccoli or spinach works.
Helpful Tips
Sizzle the garlic and scallions gently—just enough to bloom the flavor.
Broil the chicken at the end for color without drying it out.
Use chili crunch for heat and texture, or skip it if you prefer a milder sauce.
Leftovers are great for lunch the next day—keep extra sauce for reheating.
How to Make This Adobo Chicken and Coconut Rice Bowl
- Start the rice. Combine rinsed rice, coconut milk, water, and salt. Simmer until fluffy.
- In a Dutch oven or baking dish, combine chicken thighs, garlic, soy sauce, vinegar, bay leaves, pepper, and a splash of oil. Add sugar if your vinegar is sharp.
- Cover and bake until tender, then uncover and broil for a few minutes to caramelize the top.
- While the chicken cooks, sizzle garlic and scallions in oil for 1 minute, then pour it into a bowl of soy sauce and lime juice. Add chili flakes or chili crunch if you like heat.
- Let the chicken rest, then slice or shred.
- Build the bowls with coconut rice, chicken, avocado, onions, herbs, and a spoonful of the sauce.
What to Serve With This
When I want to round it out, I usually go with one of these.
- Cucumber feta salad with lemon greek vinaigrette, which adds something fresh and light.
- 15-minute peppers and onions for delicious fajita veggies, which cook up fast while the chicken’s in the oven.
- 20-minute simple black bean pasta salad, if I’m feeding a group or want something a little extra.
If You Like This Then You’ll Love
- Cuban mojo chicken rice bowl, with grilled chicken and citrus-garlic mojo sauce.
- Street corn chicken rice bowl, with juicy chicken, corn, and lime.
I love hearing what you’re making. Let me know if you made this adobo chicken and coconut rice bowl — or if you found your own way to make it even easier.
Adobo Chicken and Coconut Rice Bowl
Ingredients
Equipment
Method
- Prep: Rinse the rice, mince the garlic, trim the chicken thighs, and preheat the oven to 375°F.
- In a Dutch oven or oven-safe dish, combine the chicken with garlic, soy sauce, vinegar, bay leaves, black pepper, oil, and brown sugar if using; cover and bake for 25–30 minutes.
- While the chicken bakes, bring coconut milk, water, salt, and rinsed rice to a boil in a saucepan; reduce to low, cover, and simmer until tender and fluffy, about 15–18 minutes.
- To make the sauce, heat oil in a small pan over medium, then sizzle garlic and scallions for 1 minute; pour the hot oil over soy sauce and lime juice in a bowl, and stir in chili flakes or chili crunch if using.
- Uncover the chicken and broil on low for 3–5 minutes, until the top is browned and slightly crisp; let rest, then slice or shred.
- Build bowls with coconut rice, adobo chicken, avocado, onions, herbs, and a generous spoonful of the soy-lime sauce.
- Serve with lime wedges and extra sauce on the side.
