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Chop several cloves of garlic (about 6 cloves).

Pour 1 cup of water into a large cooking pot.

Add 1 tablespoon of black peppercorns and 4 bay leaves to the pot.

Pour 1/2 cup of soy sauce and 1/2 cup of vinegar into the pot. Add the chopped garlic.

Stir the mixture in the pot to combine the liquids and spices.

Add 7 pieces of raw skinless chicken thighs to the pot. Stir the chicken into the liquid.

In a separate bowl, rinse 2 cups of jasmine rice with water. Reserve the starchy rice water.
Pour 2 cups of the reserved starchy rice water into the pot with the chicken and sauce. This is for 'old school one pot cooking instead of searing it to save time'.

Stir the contents of the pot gently to ensure the chicken is submerged in the liquid.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and let the chicken cook for 30-35 minutes, or until cooked through and tender.

While the chicken is cooking, chop the green onions for garnish.

Once the chicken is cooked, ladle some of the adobo sauce over the chicken in the pot.

Cook the rinsed jasmine rice according to package directions (typically 1 part rice to 2 parts water).

To serve, place a portion of cooked white rice into a bowl. Add several pieces of cooked chicken adobo on top of the rice.

Garnish generously with chopped green onions and pour additional adobo sauce over the dish.


Chop several cloves of garlic (about 6 cloves).

Pour 1 cup of water into a large cooking pot.

Add 1 tablespoon of black peppercorns and 4 bay leaves to the pot.

Pour 1/2 cup of soy sauce and 1/2 cup of vinegar into the pot. Add the chopped garlic.

Stir the mixture in the pot to combine the liquids and spices.

Add 7 pieces of raw skinless chicken thighs to the pot. Stir the chicken into the liquid.

In a separate bowl, rinse 2 cups of jasmine rice with water. Reserve the starchy rice water.
Pour 2 cups of the reserved starchy rice water into the pot with the chicken and sauce. This is for 'old school one pot cooking instead of searing it to save time'.

Stir the contents of the pot gently to ensure the chicken is submerged in the liquid.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and let the chicken cook for 30-35 minutes, or until cooked through and tender.

While the chicken is cooking, chop the green onions for garnish.

Once the chicken is cooked, ladle some of the adobo sauce over the chicken in the pot.

Cook the rinsed jasmine rice according to package directions (typically 1 part rice to 2 parts water).

To serve, place a portion of cooked white rice into a bowl. Add several pieces of cooked chicken adobo on top of the rice.

Garnish generously with chopped green onions and pour additional adobo sauce over the dish.
