Chicken Adobo

Name: Chicken Adobo
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Cuisine: Asian
Ingredients: 10 oz Jasmine Rice; 1 tbsp Vegetable Oil; 1½ lb Chicken Thigh; 6 cloves Garlic; 4 tbsp Soy Sauce; 4 tbsp Vinegar; 2 Bay Leaves; 1 tsp Black Pepper

By Eatpace

Filipino-style chicken thighs simmer in a tangy soy, vinegar, and garlic sauce, then are served over steamed rice. Boneless thighs keep the braising time short.

Total: 41 min; 10 prep · 31 cook
Serves: 4; Scale it below
Calories: 505; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Chicken adobo in a dark soy and vinegar sauce served over steamed rice.

41 min

Ingredients

8 ingredients

4 servings

10 oz Jasmine Rice, rinsed
1 tbsp Vegetable Oil
1½ lb Chicken Thigh (Boneless and skinless)
6 cloves Garlic, crushed
4 tbsp Soy Sauce (Regular or reduced-sodium)
4 tbsp Vinegar
2 Bay Leaves
1 tsp Black Pepper, coarsely ground

Contains gluten and soy. Always check labels.

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Nutrition per serving

Estimated

505 kcal

Protein: 39 g
Carbs: 59 g
Fat: 11 g
Fiber: 1 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 31 min cook

Cook

Step 1. Bring Jasmine Rice and some of the Water to a boil in a covered saucepan. Reduce the heat to low and cook until the water is absorbed, about 15 minutes; take off the heat and let stand, covered.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium-high heat. Add Chicken Thigh in a single layer and cook until lightly browned on both sides, about 6 minutes.
Step 3. Add Garlic to the skillet and stir around the chicken over medium heat until fragrant, about 30 seconds.
Step 4. Add the rest of the Water, Soy Sauce, Vinegar, Bay Leaves, and Black Pepper. Bring to a simmer, cover, and cook over medium-low heat until the chicken is cooked through with no pink inside, about 15 minutes.
Step 5. Uncover and simmer over medium heat, turning the chicken, until the sauce lightly coats it, about 4 minutes. Discard the bay leaves.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Add the chicken and spoon the sauce over the top.

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Tips

Good to know

Check the thickest chicken thigh with a thermometer; it should reach 165°F.

Swap it

Use gluten-free tamari in place of soy sauce if needed.

Leftovers

Cool the rice promptly, refrigerate with the chicken within 1 hour, and eat within 3 days.

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