This fantastic chicken dish features fabulous flavours of ginger, curry, chilli and coconut.


  • 2 chicken marylands

  • 1/2 cup low sodium soy sauce

  • 1/2 cup apple cider vinegar

  • knob of ginger, thinly sliced

  • pinch curry powder

  • 4 cloves garlic, finely chopped

  • 1 bunch coriander, roughly chopped

  • 4 bay leaves

  • 1 long red chilli, deseeded, finely chopped

  • water

  • salt & pepper

  • Garnish

  • coriander

  • deep dried shallots

  • lime juice

  • Rice with peas

  • 1/2 brown onion, finely diced

  • 2 cloves garlic, crushed

  • 1 bay leaf

  • 1/3 cup desiccated coconut, roasted

  • 1/2 cup frozen peas

  • 2 cups rice

  • 2 1/2 cups

  • olive oil


  • 1.

    With a sharp knife, make deep incisions on either side of the chicken. Marinate chicken in ginger, vinegar, soy sauce, chilli, garlic, curry powder, coriander, bay leaves, salt and pepper, for at least an hour (overnight is ideal).

  • 2.

    Brown chicken in a deep nonstick skillet over a medium- low heat. Once nicely coloured, pour over marinade and 1 cup water. Cover and simmer, for 30 minutes or until meat is tender.

  • 3.

    Remove the cover and cook an additional 15 minutes, until the sauce reduces.

  • 4.

    While the chicken is cooking, heat a little olive oil in a non stick frying pan. Add onions, garlic and a bay leaf and sweat for 3 - 4 minutes or until onion starts to soften. Add coconut and rice. Stir well and cook for 1 minute. Add peas and stock.

  • 5.

    Reduce heat and simmer for 15 minutes or until all the stock is absorbed.

  • 6.

    When the chicken is cooked, discard bay leaves and serve over rice. Top with chopped coriander, deep fried shallots and freshly squeezed lime juice.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by C46Report
Hi! Although your adobo looks delicious, the recipe is very different to the adobo I know. I am Filipino and have been eating Filipino adobo for 40 something odd years and the recipe only requires Chicken or Pork (or both) cooked in a mix of soy sauce, Filipino style vinegar (Datu Puti), an obscene amount of chopped garlic,bay leaf and freshly ground pepper. There is no need for curry, coriander, ginger or chilies in Filipino style adobo. That said, because I love coriander and ginger, I might try your version anyway. Hope you're not upset by the comment. Cheers!