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One serving of chicken adobo: two glossy dark braised chicken thighs with whole garlic cloves and a bay leaf in a little tangy sauce, beside a mound of golden garlic rice scattered with… (AI-generated photo)

Takeout remakes · Filipino

Chicken Adobo with Garlic Rice

Tangy soy-vinegar chicken, crispy garlic rice.

45 min total18 min activeMakes 4 plates
High-proteinFull method free

Adobo is one of the easiest braises there is: chicken simmered in vinegar, soy, garlic and bay until the sauce turns glossy. The vinegar mellows as it cooks, so don't stir for the first few minutes. Rice fried with plenty of garlic soaks up every drop.

Ingredients

For 4 plates.

Adobo

  • 2 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breasts
  • 1 teaspoon canola oil
  • 8 cloves garlic, smashed
  • 1/3 cup apple cider vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1 tablespoon light brown sugar, packed
  • 3 bay leaves
  • 1 teaspoon black peppercorns

Garlic rice

  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1 tablespoon canola oil
  • 5 cloves garlic, minced
  • 2 scallions, sliced

Method

  1. Rinse the rice, then bring it to a boil with the water in a pot. Cover, turn the heat to low and cook 15 minutes. Spread it on a plate to steam off while the chicken braises.

    Timer 15 min

  2. Heat the oil in a wide pan over medium-high heat and brown the chicken, about 3 minutes a side. Add the smashed garlic for the last minute.

  3. Add the vinegar, soy sauce, water, sugar, bay leaves and peppercorns. Bring to a boil and simmer, uncovered and without stirring for the first 5 minutes, for 20 to 25 minutes until the chicken is tender, 165°F, and the sauce has reduced by half.

    165°F inside

  4. While it simmers, heat the oil in a skillet over medium heat, add the minced garlic and stir until light gold, about 1 minute. Add the rice and fry 4 to 5 minutes, pressing it into the pan, until hot and lightly crisp.

  5. Serve the chicken and its sauce with the garlic rice and scallions.

Tips

  • Brown the chicken well first; the colour flavours the whole sauce.
  • Leftover rice fries best, so this is a good use for yesterday's batch.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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