Savory, sticky, sublime.
Skillet Chicken Adobo
Chef Stephanie Banyas
6-8
15 minutes
1 hours
Southeast Asian
Main Dishes
A truly great adobo sauce is sticky and shiny, so don't be afraid to let it get thick in the pan.
Ingredients
- 2 pounds boneless chicken breasts or thighs
Kosher salt
Black pepper
2 tbsp neutral oil
½ cup low-sodium soy sauce
⅓ cup distilled white vinegar
¾ cup canned, full-fat coconut milk
- ¼ cup honey
- 6 cloves garlic, minced or grated
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Lime wedges
- Thinly sliced green onion
Directions
Season chicken generously with salt and black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, and ¼ cup of water.
In a large skillet with sides, heat the oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side. Remove to a plate.
Add the garlic to the pot and cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Add the bay leaves.
Cover and simmer over low heat for 20 minutes. Uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is slightly thickened.
If the sauce is thickening too fast, add ¼ cup of additional water. If the sauce is not thickened, simmer an additional 10 minutes.
Serve the adobo over coconut rice and top with more green onions and a squeeze of lime juice, if desired.