Coconut-Lime Chicken Adobo with Steamed Vegetables

Tender chicken simmered in a light coconut-lime sauce with the classic tangy and savory adobo flavors. Paired with vibrant steamed broccoli and cauliflower, this dish is a nutritious, flavorful meal that balances creamy, zesty, and umami notes. Garnished with fresh green onions and lime wedges.

Ingredients:

1 lb (450g) chicken thighs or drumsticks, skinless
1/3 cup soy sauce (low sodium)
1/4 cup coconut vinegar or apple cider vinegar
1/2 cup light coconut milk
2 tablespoons fresh lime juice
4 cloves garlic, minced
1 bay leaf
1 teaspoon black peppercorns, lightly crushed
1 teaspoon honey or coconut sugar (optional)
1 tablespoon coconut oil or olive oil
1 medium head of broccoli, cut into florets
1 medium head of cauliflower, cut into florets
Steamed brown rice or quinoa (optional, for serving)
Sliced green onions and lime wedges for garnish

Instructions:

Marinate the Chicken:
- In a large bowl, mix soy sauce, coconut vinegar, lime juice, and garlic.
- Add the chicken and let it marinate for 30 minutes to 1 hour in the fridge.
Cook the Adobo:
- Heat coconut oil in a deep skillet over medium heat.
- Remove the chicken from the marinade (reserve the marinade) and sear on both sides until golden brown. Set the chicken aside.
- In the same skillet, pour in the reserved marinade, coconut milk, bay leaf, black peppercorns, and honey (if using). Stir to combine.
- Return the chicken to the skillet. Simmer over low heat for 25-30 minutes, turning the chicken occasionally, until tender and infused with flavor.
Prepare the Vegetables:
- While the adobo is simmering, steam the broccoli and cauliflower florets for 5-7 minutes until tender but crisp.
Serve:
- Place the chicken adobo on a plate or shallow bowl, with the sauce spooned over it.
- Add the steamed vegetables on the side and garnish with green onions and lime wedges.
- Serve with steamed brown rice or quinoa for a complete meal.