Adobo Chicken Rice in a Rice Cooker
Adobo Chicken Rice in a Rice Cooker
Ingredients
- 1 cup white rice
- 1 cup water, to the '1' mark for 'Plain' rice in a rice cooker
- 1 pound boneless chicken thighs, diced into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup distilled white vinegar
- 1 onion, thinly sliced
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 bay leaves
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Add the white rice to the rice cooker pot.
⏱️ 1 min
- 2
Add water to the rice cooker pot up to the '1' mark for 'Plain' rice (this typically corresponds to 1 cup of water for 1 cup of rice).
⏱️ 1 min
- 3
Dice the boneless chicken thighs into 1-inch pieces and add them to the rice cooker pot, placing them on top of the rice and water.
⏱️ 5 min
- 4
Pour the soy sauce directly over the chicken and rice in the pot.
⏱️ 1 min
- 5
Pour the distilled white vinegar directly over the chicken and rice in the pot.
⏱️ 1 min
- 6
Thinly slice the onion and add the slices on top of the ingredients in the pot.
⏱️ 2 min
- 7
Add the minced garlic to the pot.
⏱️ 1 min
- 8
Sprinkle the brown sugar evenly over the ingredients in the pot.
⏱️ 1 min
- 9
Grind the black pepper into the pot.
⏱️ 1 min
- 10
Add the bay leaves to the pot.
⏱️ 1 min
- 11
Place the pot into the rice cooker, close the lid, and cook using the 'Plain' or 'White Rice' setting, or as you normally would rice. Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min
- 12
Once the rice cooker indicates cooking is complete, open the lid and use a rice paddle to gently stir and fluff the Adobo Chicken Rice, ensuring the chicken and sauce are well distributed.
⏱️ 2 min
- 13
Serve the Adobo Chicken Rice into bowls.
⏱️ 1 min
- 14
Garnish each serving with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Adobo Chicken Rice in a Rice Cooker
- 1 cup white rice
- 1 cup water, to the '1' mark for 'Plain' rice in a rice cooker
- 1 pound boneless chicken thighs, diced into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup distilled white vinegar
- 1 onion, thinly sliced
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 bay leaves
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Add the white rice to the rice cooker pot.
⏱️ 1 min - 2
Add water to the rice cooker pot up to the '1' mark for 'Plain' rice (this typically corresponds to 1 cup of water for 1 cup of rice).
⏱️ 1 min - 3
Dice the boneless chicken thighs into 1-inch pieces and add them to the rice cooker pot, placing them on top of the rice and water.
⏱️ 5 min - 4
Pour the soy sauce directly over the chicken and rice in the pot.
⏱️ 1 min - 5
Pour the distilled white vinegar directly over the chicken and rice in the pot.
⏱️ 1 min - 6
Thinly slice the onion and add the slices on top of the ingredients in the pot.
⏱️ 2 min - 7
Add the minced garlic to the pot.
⏱️ 1 min - 8
Sprinkle the brown sugar evenly over the ingredients in the pot.
⏱️ 1 min - 9
Grind the black pepper into the pot.
⏱️ 1 min - 10
Add the bay leaves to the pot.
⏱️ 1 min - 11
Place the pot into the rice cooker, close the lid, and cook using the 'Plain' or 'White Rice' setting, or as you normally would rice. Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min - 12
Once the rice cooker indicates cooking is complete, open the lid and use a rice paddle to gently stir and fluff the Adobo Chicken Rice, ensuring the chicken and sauce are well distributed.
⏱️ 2 min - 13
Serve the Adobo Chicken Rice into bowls.
⏱️ 1 min - 14
Garnish each serving with chopped green onions before serving.
⏱️ 1 min