Skillet Chicken Adobo with Coconut Rice

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.