Skillet Chicken Adobo with Coconut Rice by @halfbakedharvest
40 min
Medium
4 servings
🍗
910 g
Chicken Thighs Or Breasts
🌶️
Black Pepper
🫒
30 ml
Extra Virgin Olive Oil
🧂
180
Tamari Or Low Sodium Soy Sauce
🍾
120 ml
White Wine Vinegar
🍯
30 ml
Honey
🌶️
1
Jalapeños
🧄
6 cloves
Garlic
🌿
4
Dried Bay Leaves
🍍
240 ml
Pineapple Chunks
🥑
Avocado
🥒
Cucumber
🧅
Green Onions
Preparation Steps
Step 1/6
Sear chicken in oil.
Step 2/6
Add garlic, soy sauce, bay leaves, jalapeños.
Step 3/6
Stir cilantro into rice.
Step 4/6
Add pineapple to chicken.
Step 5/6
Serve over coconut rice.
Step 6/6
Top with avocado salsa.
Composition
Ingredients
Types
Meat, Seasonings, Oils, Condiments, Sweeteners, Vegetables, Herbs, Fruits
Ingredients
chicken thighs or breasts, black pepper, extra virgin olive oil, tamari or low sodium soy sauce, white wine vinegar, honey, jalapeños, garlic, dried bay leaves, pineapple chunks, avocado, cucumber, green onions
Allergens
soy
Dietetics
Dietary regimen
gluten-free, paleo
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
30 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
skillet, knife, cutting board
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Filipino
Geographic
to inform
Various
Aspect
Texture
Creamy, Tender
Flavors
Sweet, Spicy, Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3-4 days (airtight container), freezer : 1 month (freezer-safe container)