Chicken Adobo & Coconut Ginger Rice

Chicken Adobo & Coconut Ginger Rice

  Ready in : 90 mins

Chicken Adobo & Coconut Ginger Rice is a gluten free and dairy free recipe with 4 servings. One serving contains 730 calories, 33g of protein, and 34g of fat. For $1.92 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up rice, ginger, brown sugar, and a few other things to make it today. This recipe from Foodista has 3 fans. It works well as a main course. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid.

  1. gluten free gluten free
  2. gluten free dairy free

Diets

  1. GLUTEN FREE

  2. DAIRY FREE

Ingredients
apple cider vinegar

apple cider vinegar

0.5 cup

bay leaves

bay leaves

3

chicken thighs

chicken thighs

4

brown sugar

brown sugar

1 tablespoon

chicken broth

chicken broth

1 cup

cornstarch

cornstarch

1 tablespoon

ginger

ginger

2 tablespoons

garlic

garlic

3 cloves

grapeseed oil

grapeseed oil

2 tablespoons

kosher salt

kosher salt

4 servings

soy sauce

soy sauce

0.5 cup

parsley

parsley

0.5 cup

peppercorns

peppercorns

12

rice

rice

1.5 cups

scallions

scallions

4

coconut

coconut

0.33333334 cup

water

water

0.25 cup

water

water

3 cups

Cooking in Steps

  1. 1
    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.

    chicken thighs

    chicken thighs

    brown sugar

    brown sugar

    peppercorns

    peppercorns

    bay leaves

    bay leaves

    olive oil

    olive oil

    soy sauce

    soy sauce

    marinade

    marinade

    whole chicken

    whole chicken

    vinegar

    vinegar

    garlic

    garlic

    cooking oil

    cooking oil

    bowl
    bowl
    frying pan
    frying pan

  2. 2
    Remove chicken from the pan and set aside.

    whole chicken

    whole chicken

    frying pan
    frying pan

  3. 3
    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.

    chicken broth

    chicken broth

    marinade

    marinade

    whole chicken

    whole chicken

  4. 4
    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.

    chicken pieces

    chicken pieces

    corn starch

    corn starch

    whole chicken

    whole chicken

    water

    water

    rice

    rice

    whisk
    whisk

  5. 5
    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.

    green onions

    green onions

    coconut

    coconut

    parsley

    parsley

    ginger

    ginger

    water

    water

    rice

    rice

    salt

    salt

  6. 6
    Serve chicken over chicken and drizzle with a little sauce.

    whole chicken

    whole chicken

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