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overhead view of Adobo Chicken and Coconut Rice Bowl
Olga

Adobo Chicken and Coconut Rice Bowl

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This adobo chicken and coconut rice bowl is baked until tender, broiled for a crispy top, and served with coconut rice for the easiest weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Filipino
Ingredients Equipment Method

Ingredients
  

Chicken
  • 1½ lbs boneless skinless chicken thighs
  • 6 cloves garlic finely minced
  • 2 bay leaves
  • ⅓ cup soy sauce
  • ¼ cup cane vinegar or white or rice vinegar
  • ½ tsp ground black pepper
  • 1 tbsp avocado oil or olive oil
  • Optional: 1 tsp brown sugar
Coconut Rice
  • 1 cup jasmine rice rinsed
  • 1 cup full-fat coconut milk
  • 1½ cup water
  • ½ tsp salt
  • Optional: 1 tsp sugar
Soy-Lime Sauce
  • ¼ cup low-sodium or regular soy sauce or tamari for a gluten free option
  • 2 tbsp fresh lime juice
  • 2 scallions thinly sliced
  • 2 cloves garlic finely minced
  • 1 tbsp avocado oil or olive oil
  • Optional: pinch of red chili flakes or 1 tsp chili crunch oil
For the Bowl
  • 1 avocado sliced
  • ½ cup pickled red onion
  • ¼ cup fresh cilantro or parsley chopped
  • Lime wedges for serving

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Dutch oven or baking dish
  • 1 Medium saucepan with lid
  • 1 Small skillet or sauce pan
  • 1 Mixing Bowl
  • 1 Measuring Cups and Spoons

Method
 

  1. Prep: Rinse the rice, mince the garlic, trim the chicken thighs, and preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Build bowls with coconut rice, adobo chicken, avocado, onions, herbs, and a generous spoonful of the soy-lime sauce.
  7. Serve with lime wedges and extra sauce on the side.

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