Chicken Adobo
Chicken Adobo
Ingredients
For the Chicken Adobo
- 6 garlic, cloves, chopped
- 1 1/2 cups water
- 1 tablespoon black peppercorns
- 4 bay leaves
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 7 skinless chicken thighs, raw
- 2 cups starchy rice water
For Serving
- 2 cups jasmine rice, uncooked
- 1/2 cup green onions, chopped, for garnish
Instructions
- 1
Chop several cloves of garlic (about 6 cloves).
⏱️ 3 min
- 2
Pour 1 cup of water into a large cooking pot.
⏱️ 1 min
- 3
Add 1 tablespoon of black peppercorns and 4 bay leaves to the pot.
⏱️ 1 min
- 4
Pour 1/2 cup of soy sauce and 1/2 cup of vinegar into the pot. Add the chopped garlic.
⏱️ 2 min
- 5
Stir the mixture in the pot to combine the liquids and spices.
⏱️ 1 min
- 6
Add 7 pieces of raw skinless chicken thighs to the pot. Stir the chicken into the liquid.
⏱️ 2 min
- 7
In a separate bowl, rinse 2 cups of jasmine rice with water. Reserve the starchy rice water.
⏱️ 3 min - 8
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'.
⏱️ 1 min
- 9
Stir the contents of the pot gently to ensure the chicken is submerged in the liquid.
⏱️ 1 min
- 10
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.
⏱️ 35 min
- 11
While the chicken is cooking, chop the green onions for garnish.
⏱️ 3 min
- 12
Once the chicken is cooked, ladle some of the adobo sauce over the chicken in the pot.
⏱️ 1 min
- 13
Cook the rinsed jasmine rice according to package directions (typically 1 part rice to 2 parts water).
⏱️ 20 min
- 14
To serve, place a portion of cooked white rice into a bowl. Add several pieces of cooked chicken adobo on top of the rice.
⏱️ 2 min
- 15
Garnish generously with chopped green onions and pour additional adobo sauce over the dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adobo
For the Chicken Adobo
- 6 garlic, cloves, chopped
- 1 1/2 cups water
- 1 tablespoon black peppercorns
- 4 bay leaves
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 7 skinless chicken thighs, raw
- 2 cups starchy rice water
For Serving
- 2 cups jasmine rice, uncooked
- 1/2 cup green onions, chopped, for garnish
Instructions
- 1
Chop several cloves of garlic (about 6 cloves).
⏱️ 3 min - 2
Pour 1 cup of water into a large cooking pot.
⏱️ 1 min - 3
Add 1 tablespoon of black peppercorns and 4 bay leaves to the pot.
⏱️ 1 min - 4
Pour 1/2 cup of soy sauce and 1/2 cup of vinegar into the pot. Add the chopped garlic.
⏱️ 2 min - 5
Stir the mixture in the pot to combine the liquids and spices.
⏱️ 1 min - 6
Add 7 pieces of raw skinless chicken thighs to the pot. Stir the chicken into the liquid.
⏱️ 2 min - 7
In a separate bowl, rinse 2 cups of jasmine rice with water. Reserve the starchy rice water.
⏱️ 3 min - 8
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'.
⏱️ 1 min - 9
Stir the contents of the pot gently to ensure the chicken is submerged in the liquid.
⏱️ 1 min - 10
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.
⏱️ 35 min - 11
While the chicken is cooking, chop the green onions for garnish.
⏱️ 3 min - 12
Once the chicken is cooked, ladle some of the adobo sauce over the chicken in the pot.
⏱️ 1 min - 13
Cook the rinsed jasmine rice according to package directions (typically 1 part rice to 2 parts water).
⏱️ 20 min - 14
To serve, place a portion of cooked white rice into a bowl. Add several pieces of cooked chicken adobo on top of the rice.
⏱️ 2 min - 15
Garnish generously with chopped green onions and pour additional adobo sauce over the dish.
⏱️ 1 min