If you love Filipino Chicken Adobo but want an even easier weeknight version, this one-pot chicken adobo rice delivers all the savory, tangy flavor of the classic in a single pot! The rice cooks in the adobo sauce and chicken juices, making this a foolproof meal I’ve tested for maximum payoff with minimal effort.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Chicken thighs: You can either purchase boneless chicken thighs or de-bone them yourself by removing the centre bone with a sharp knife.
Soy sauce, white vinegar, black pepper, brown sugar: The main seasonings for our one pot adobo rice recipe (these are the classics to making my mom’s Chicken adobo!)
Garlic, bay leaves: Any good adobo has garlic and bay leaves, of course.
Rice: Go for white Jasmine rice. Be sure to rinse it prior to cooking!
Unsalted chicken stock: This will give the rice a savory, chicken flavor to cook in. Water can work, the rice will just taste lighter.
Green onions, chili oil, fried shallots: These are optional, but it adds a little oomph to the rice with a bit of freshness, spice, and a crispy texture.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Fry the chicken until lightly browned all over. Add in the garlic, bay leaves, brown sugar, and black pepper, and cook until fragrant. Pour in the soy sauce and vinegar, and boil for another minute.
Add in the rice and chicken stock. Bring to a boil, then let simmer until the rice is soft and the chicken is fully cooked.
Top with the green onions, chili oil, and fried shallots. Enjoy!
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while cooking!
Add more flavor to your adobo: Feel free to throw in sliced onions, star anise, or a touch of coconut milk to make a slight twist on your adobo rice.
One-Pot Chicken Adobo Rice
2
servings15
minutes20
minutes35
minutesIf you love Filipino Chicken Adobo but want an even easier weeknight version, this one-pot chicken adobo rice delivers all the savory, tangy flavor of the classic in a single pot! The rice cooks in the adobo sauce and chicken juices, making this a foolproof meal I’ve tested for maximum payoff with minimal effort.
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Ingredients
3 to 5 chicken thighs (depends on the size of the thighs), de-boned and cut into bite-sized chunks
3 garlic cloves, minced
2 bay leaves
1 1/2 tablespoons brown sugar
1/4 teaspoon ground black pepper
3 tablespoons soy sauce
2 tablespoons white vinegar
1 cup rinsed jasmine rice
1 cup + 2 tablespoons unsalted chicken stock
- Topping
1 green onion, chopped
Chili oil
Fried shallots
Directions
- Heat a medium, non-stick pot over medium-high heat. Fry the chicken until lightly browned on all sides and its fats begins to render, about 5 to 7 minutes.
- Add in the garlic, bay leaves, brown sugar, and black pepper. Stir to coat the chicken and cook for about 2 minutes until the garlic is fragrant and the sugar begins to caramelize.
- Add in the soy sauce and vinegar. Boil for another a minute.
- Add in the rice and chicken stock, stir well. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 5 to 10 minutes to finish cooking. The rice should be soft, liquid absorbed, and the chicken fully cooked.
- Top with the green onions, chili oil, and fried shallots, if desired. Serve warm.
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