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Classic Chicken Adobo with Garlic Rice

Classic Chicken Adobo with Garlic Rice

Dinner
Prep Time
15min
Cook Time
45min
Servings
4
Calories
580
Chef's Note

This recipe demonstrates the essential adobo technique discussed in the post—notice how we don't stir the vinegar initially, allowing it to cook undisturbed to mellow its harshness. The magic happens during that final uncovered simmer when the sauce reduces and intensifies. Like all adobo, this tastes even better the next day as the flavors continue to meld, making it perfect for meal prep. The high acidity naturally preserves the dish, so leftovers keep beautifully for 3-4 days.

Tags
Filipino
braised chicken
adobo
one-pot
make-ahead friendly
Asian cuisine
comfort food
weeknight dinner
garlic rice
soy sauce
Ingredients

  • 2 lbs chicken thighs, bone-in, skin-on

  • 1/2 cup apple cider vinegar

  • 1/2 cup soy sauce

  • 10 whole garlic cloves, crushed

  • 1 tablespoon black peppercorns

  • 3 whole bay leaves

  • 1/2 cup water

  • 2 tablespoons neutral oil

  • 2 cups jasmine rice

  • 4 whole garlic cloves, minced (for rice)

  • 2 whole scallions, sliced

Instructions
  • 1

    Combine vinegar, soy sauce, crushed garlic, peppercorns, and bay leaves in a bowl. Set aside and do not stir—this allows the vinegar to begin mellowing.

  • 2

    Pat chicken thighs completely dry with paper towels. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat.

  • 3

    Sear chicken skin-side down for 4-5 minutes until deeply golden and crispy. Flip and sear the other side for 3 minutes. Remove chicken and set aside.

  • 4

    Pour the vinegar-soy mixture into the hot pan without stirring. Let it come to a boil undisturbed for 2 minutes—this cooks off the vinegar's harshness while preserving its brightness.

  • 5

    Return chicken to the pan skin-side up, add water, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

  • 6

    Uncover, increase heat to medium, and continue cooking for 10-12 minutes, occasionally spooning sauce over chicken, until the sauce reduces to a glossy glaze and chicken is tender.

  • 7

    While chicken braises, cook rice according to package directions. In the last 5 minutes of cooking, heat remaining tablespoon of oil in a small pan and sauté minced garlic until golden. Stir into cooked rice.

  • 8

    Serve chicken over garlic rice, spooning the concentrated adobo sauce over top. Garnish with sliced scallions.

Nutrition Information (per serving)
580
Calories
38g
Protein
52g
Carbs
22g
Fat
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