Spicy Chicken Adobo with Jasmine Rice
Spicy Chicken Adobo with Jasmine Rice
Ingredients
For the Spicy Chicken Adobo
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 6 garlic, cloves, minced
- 1 tablespoon black peppercorns, whole
- 3 bay leaves
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup water
- 1 tablespoon canola oil
- 1 teaspoon granulated sugar, optional, to balance flavor
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For Garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken thighs, white vinegar, soy sauce, minced garlic, whole black peppercorns, bay leaves, and red pepper flakes. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 1/4 cups of water, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min
- 3
Once the rice boils, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.
⏱️ 25 min
- 4
After the chicken has marinated, heat canola oil in a large pot or Dutch oven over medium-high heat. Carefully add the marinated chicken pieces (reserving the marinade liquid) to the hot oil in a single layer. Sear the chicken for 3-4 minutes per side, until lightly browned. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 10 min
- 5
Once all chicken is seared, return all chicken to the pot. Pour the reserved marinade liquid over the chicken. Add 1/2 cup of water and the optional teaspoon of granulated sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min
- 6
Remove the lid and increase the heat to medium-high. Continue to cook for another 5-10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly to your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 10 min
- 7
Serve the spicy chicken adobo hot over the fluffy jasmine rice. Garnish with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Adobo with Jasmine Rice
Ingredients
For the Spicy Chicken Adobo
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 6 garlic, cloves, minced
- 1 tablespoon black peppercorns, whole
- 3 bay leaves
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup water
- 1 tablespoon canola oil
- 1 teaspoon granulated sugar, optional, to balance flavor
For the Jasmine Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon salt
For Garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken thighs, white vinegar, soy sauce, minced garlic, whole black peppercorns, bay leaves, and red pepper flakes. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 1/4 cups of water, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min - 3
Once the rice boils, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.
⏱️ 25 min - 4
After the chicken has marinated, heat canola oil in a large pot or Dutch oven over medium-high heat. Carefully add the marinated chicken pieces (reserving the marinade liquid) to the hot oil in a single layer. Sear the chicken for 3-4 minutes per side, until lightly browned. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 10 min - 5
Once all chicken is seared, return all chicken to the pot. Pour the reserved marinade liquid over the chicken. Add 1/2 cup of water and the optional teaspoon of granulated sugar (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
⏱️ 25 min - 6
Remove the lid and increase the heat to medium-high. Continue to cook for another 5-10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly to your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 10 min - 7
Serve the spicy chicken adobo hot over the fluffy jasmine rice. Garnish with sliced green onions.
⏱️ 5 min