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Tangy Coconut Chicken

Tangy Coconut Chicken

Dairy Free files/Dairy_Free.png
Regular price Sale price $19.00
Regular price $19.00
Sale Sold out


$9.50 per serving

Slices of roasted chicken in a Filipino-inspired adobo sauce made with coconut milk, garlic, and just a touch of heat. "Tangy" really is the best word to describe it. Serve with any cooked grain (we like rice or quinoa best here) and raw or gently-cooked vegetables with a bit of snap, like string beans or bell pepper.
Comes with:
+ Fully-cooked chicken (12oz packet)
+ House-made sauce (5oz packet)

Out of stock


CHICKEN: Chicken, Salt, Olive Oil.

TANGY ADOBO SAUCE: Coconut Milk, Onion, Dark Soy Sauce (Water, Salt, Soybeans, Wheat, Sugar, Caramel, Licorice Extract), Balsamic Vinegar, Coconut Oil, Brown Sugar, Garlic, Sichuan Peppercorn, Xanthan Gum, Chile Flakes, Bay Leaf.

CONTAINS: Soy, Tree Nuts, Wheat.

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  • A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.

  • Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.

  • You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.