skillet chicken Adobo with coconut chicken

Ingredients

2 pounds boneless, skinless chicken thighs or breasts 

black pepper

2 T extra virgin olive oil

3/4 cup tamari, or low sodium soy sauce

1/2 cup white wine vinegar 

2-3 T honey, use to your taste 

1-2 jalapenos, seeded, if desired, and sliced

6 cloves garlic, smashed

4 dried bay leaves

1 cup pineapple chunks

sliced avocado, cucumber, and green onions for serving

 Coconut Cilantro Rice

1 can (14 ounce) coconut milk

1 cup basmati rice

1/2 cup fresh cilantro, chopped

Instructions

1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup water.

2. Heat the olive oil in a skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.

NOTE: I used the recipe for the rice,  but cooked with my normal method (boil liquid, add rice,  lower heat to low and cook covered for 20 mins), and it was fine. I find my method less fussy than the one mentioned

Note: I've only used with chicken thighs,  I trim some fat off but not all. Breasts would be ok,  but I feel thighs suit the recipe best (personal taste).

I add the jalapeños,  good flavour, not spicy