Coconut Chicken Adobo

Coconut Chicken Adobo

with Garlic Rice

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Adobo is the national dish of the Philippines, and while there are likely as many variations on it as there are Philippine islands, one thing remains constant: the backbone of this dish is a sauce that's deeply savoury with a good splash of vinegary twang!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

¾ cup

Basmati Rice

165 mL

Coconut Milk

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar


9 g


170 g

Green Beans

1 tsp

Black Peppercorns, crushed

2 unit

Green Onions

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber3 g
Protein45 g
Cholesterol160 mg
Sodium1070 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, trim the beans, then cut in half. Pat the chicken dry with paper towels, then cut in quarters. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown all over, 2-3 min per side. (TIP: Cook in batches for 4 ppl!) Add the green beans and remaining garlic. Cook, until fragrant, 1 min.


Add soy sauce, vinegar, 1/4 tsp sugar and 1/2 tsp black peppercorns (dbl both for 4 ppl). Cook until slightly reduced, 1 min. Add the coconut milk and 1/2 cup water (dbl for 4 ppl). Reduce heat to medium-low. Cook, stirring occasionally until chicken is cooked through, 5-6 min.**


While the adobo cooks, thinly slice the green onions. When the rice is finished cooking, fluff with a fork. Season with salt. Stir in half the green onions.


Divide the garlic rice between bowls. Top with the chicken adobo. Sprinkle over the remaining green onions.