One-Pot Chicken Adobo Rice
One-Pot Chicken Adobo Rice
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, minced
- 1 teaspoon black peppercorns, whole
- 2 bay leaves
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 2 cups jasmine rice, rinsed
- 1 1/2 cups chicken broth
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken thighs, soy sauce, white vinegar, minced garlic, whole black peppercorns, bay leaves, and granulated sugar. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for deeper flavor.
⏱️ 15 min
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken (reserving the marinade liquid) and sear for 3-4 minutes per side until lightly browned. You don't need to cook it through at this stage.
⏱️ 8 min
- 3
Pour the reserved marinade liquid into the pot with the chicken. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, allowing the chicken to braise and absorb the flavors.
⏱️ 10 min
- 4
Stir in the rinsed jasmine rice and chicken broth. Make sure the rice is submerged in the liquid. Bring the mixture back to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 6
Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.
⏱️ 10 min
- 7
Fluff the rice gently with a fork, distributing the chicken evenly. Garnish with sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken Adobo Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, minced
- 1 teaspoon black peppercorns, whole
- 2 bay leaves
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 2 cups jasmine rice, rinsed
- 1 1/2 cups chicken broth
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the cut chicken thighs, soy sauce, white vinegar, minced garlic, whole black peppercorns, bay leaves, and granulated sugar. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken (reserving the marinade liquid) and sear for 3-4 minutes per side until lightly browned. You don't need to cook it through at this stage.
⏱️ 8 min - 3
Pour the reserved marinade liquid into the pot with the chicken. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, allowing the chicken to braise and absorb the flavors.
⏱️ 10 min - 4
Stir in the rinsed jasmine rice and chicken broth. Make sure the rice is submerged in the liquid. Bring the mixture back to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 6
Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.
⏱️ 10 min - 7
Fluff the rice gently with a fork, distributing the chicken evenly. Garnish with sliced green onions before serving.
⏱️ 2 min