Chicken Adobo with White Rice
Filipino-style chicken thighs braised with vinegar, soy sauce, garlic, bay leaves, and whole black peppercorns until tender. The savory, tangy braising liquid is reduced into a sauce and spooned over the chicken and fluffy white rice.
- braised
- chicken adobo
- Chicken dinner
- chicken thighs
- filipino-style
- garlic
- make ahead
- soy sauce
- vinegar
- white rice
- Cuisine
- Filipino-style
Shopping options
Check ingredients to include themPackage used · most used first
Garlic · 8 Each
Garlic
80%
Details
Boneless skinless chicken thighs · 2 Pound
PERDUE® Fresh Boneless Skinless Chicken Thighs
51%
Details
Jasmine white rice · 1.5 Cup
Ralston Family Farms™ - Jasmine White Rice
Sale
40%
Details
Reduced-sodium soy sauce · 0.33 Cup
Kikkoman® Less Sodium Soy Sauce
27%
Details
Dried bay leaves · 3 Each
McCormick Bay Leaves
18%
Details
Distilled white vinegar · 0.33 Cup
Kroger® Distilled White Vinegar
17%
Details
Whole black peppercorns · 1 Teaspoon
Kroger® Whole Black Peppercorns Shaker
5%
Details
Neutral cooking oil · 1 Tablespoon
Crisco Pure Vegetable Oil, Gluten-Free, 16 fl oz
3%
Details
Water · 3 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Boneless skinless chicken thighs-2 pounds
- Water-3 cups
- Jasmine white rice-1 1/2 cups
- Garlic cloves-8 each
- Dried bay leaves-3 each
- Distilled white vinegar-1/3 cup
- Reduced-sodium soy sauce-1/3 cup
- Neutral cooking oil-1 tablespoon
- Whole black peppercorns-1 teaspoon
Wash your hands and clean the work surface. Peel and lightly smash the garlic. Pat the chicken dry with paper towels without rinsing it, and leave the thighs whole. Wash your hands and clean any surfaces and utensils that touched raw chicken.
Do not rinse raw chicken; keep it and its juices away from cooked rice and other ready-to-eat foods, and clean hands and surfaces after handling.
Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain well. Combine the rice and 2 1/4 cups water in the saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for at least 10 minutes. Keep covered until serving.
While the rice cooks, heat the oil in the skillet over medium-high heat. Brown the chicken in two batches, cooking each batch for about 3 minutes per side. Transfer the chicken to a plate; it will not yet be cooked through.
The browned chicken is not yet cooked through; keep it and its juices separate from cooked rice and ready-to-eat foods.
Reduce the skillet heat to medium. Add the garlic and cook for 30 seconds, stirring, until fragrant but not browned. Carefully add the vinegar, soy sauce, and remaining 3/4 cup water. Scrape the bottom with a wooden spoon to loosen the browned bits, then add the bay leaves and whole peppercorns.
Add the liquids carefully to the hot skillet to avoid splashing.
Return the chicken and any collected juices to the skillet. Bring the liquid to a gentle simmer, cover, and reduce the heat to low. Braise for 20–25 minutes, turning the thighs halfway through, until tender and at least 165°F in the thickest parts. Maintain a gentle simmer rather than a vigorous boil.
Check several thighs with a clean thermometer; each should reach 165°F in the thickest part. Wash the thermometer before and after use.
Transfer the cooked chicken to a clean plate. Remove and discard the bay leaves. Increase the heat to medium-high and simmer the sauce uncovered for 6–10 minutes, stirring occasionally, until reduced to approximately 3/4–1 cup. It should lightly coat a spoon but remain pourable; stop before it becomes thick and overly salty. Spoon out visible peppercorns if desired.
Remove and discard the bay leaves before serving.
Reduce the heat to low. Return the chicken and its collected juices to the sauce, turning gently to coat, and warm for 1–2 minutes. Keeping the chicken out of the skillet during reduction helps it stay tender.
Fluff the rice with a fork. Divide the rice, chicken, and all the sauce evenly among four plates, spooning the sauce over the chicken and rice. Serve promptly.
Let diners know that whole peppercorns may remain in the sauce and have a sharp bite.
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