Skillet Chicken Adobo with Coconut Rice

Could cut back more on the soya sauce to 1/4 cup otherwise very tasty. Also add more water to the rice some of it was still hard

So delicious! We all enjoyed it very much. Will definitely make again!

the rice 🤤

We loved this one! The sauce was a little too salty for my taste, so I might try something a little different next time. Additions/Alterations: -Didn’t have white wine vinegar, substituted with white vinegar and a little rice wine vinegar—might have accounted for the salty flavor? -Skipped the jalapeños -Added frozen edamame with the sauce and let everything come back to a bowl before adding the pineapple and lowering the heat. For next time: -substitute soy sauce for coconut aminos, at least partially

Too vinegary I'm afraid. A rare miss for Tieghan

Very very salty but the coconut rice balances that somewhat. Not spicy at all and I used both jalapeños. The sauce was very runny perhaps because I used maple syrup so next time I’ll try with honey and less tamari.

Made for dinner on 30 January 2022 Added a little orange juice to the sauce and cubed the chicken to make it even more “sauce-y”

Definitely use the full 3 tbsp of honey! Use LOW SODIUM soy sauce. Double the pineapple and add it ~5mins before the end to let it cook a little. Fresh pineapple is definitely worth it! Double (or x1.5) the rice next time.