Belizean Chicken Adobo
  • Cooking Time: 1 hour
  • 1 pack boneless skinless chicken thighs
  • 1 tablespoon oil
  • 1 14 oz. can coconut milk
  • 1/2 cup low sodium soy sauce
  • 1/3 cup distilled white vinegar
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 1 tablespoon red pepper flakes
  • 2 tablespoons chopped cilantro (optional)
  • Steamed jasmine rice for serving
  1. Heat oil in a large pot over medium-high heat.
  2. While oil is heating, thoroughly rinse all chicken thighs and pat dry with a paper towel.
  3. Brown the chicken on all sides until crisp.
  4. Add to the pot the coconut milk, soy sauce, vinegar, pepper, bay leaves, garlic, and red pepper flakes.
  5. Bring to a simmer and then reduce the heat to low.
  6. Cover the pot and allow to simmer for one hour.
  7. Serve over rice and garnish with cilantro, if using.
After visiting Belize back in 2013 and having this dish as part of an excursion I went on, I returned home determined to recreate it for myself!