What can I say…I do love a good piece of chicken. Although I tend to make this dish vegetarian most of the time, I decided to change it up a bit last minute for a gathering I was having at home with a few friends. This tangy, spicy, sweet sauce is a reminder that sauces are everything! I had people licking their plates it was so good and matched up with my cauliflower curry salad party in my mouth y’all. I would recommend this dish if you’re looking to impress with little mess as this recipe is simple yet divine.
Time: 55 mins, Servings: 6
1 whole chicken, pieces
2 tablespoons olive oil
½ cup tamari sauce, for my gluten free friends
⅓ cup white wine vinegar (optional for my paleo friends)
¾ cup canned full fat coconut milk
¼ cup raw honey
5 garlic cloves
Green onion and limes for garnish
Season the chicken all over with black pepper. In a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, raw honey, and ¼ cup of water.
In a large skillet with sides, heat the olive 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.
Add the garlic, cook until fragrant, about 1-2 minutes.
Reduce the heat to low and pour in the soy sauce mixture.
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 thickening. If the sauce is thickening too fast, add ¼ cup of additional water.
Serve the adobo over rice and top with green onions and squeeze of lime juice, if desired