dinner · Filipino-inspired
Filipino-Inspired Chicken Adobo Bowls
Tangy, garlicky chicken thighs simmered with vinegar, soy sauce, and bay.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken thigh, cut into 2-inch pieces
- ¼ cups soy sauce
- ¼ cups cane vinegar
- 6 cloves garlic, smashed
- 2 bay leaf
- ½ tsp black pepper
- 3 cups brown rice, hot
- 1 tbsp neutral oil
Equipment
Deep skillet + Food thermometer
How to make it
- 1
Heat the oil in a deep skillet over medium-high heat. Brown the chicken for 5 to 6 minutes.
- 2
Add the soy sauce, vinegar, garlic, bay leaves, black pepper, and 0.5 cup water. Bring to a simmer.
- 3
Cover and simmer for 15 minutes. Uncover and simmer for 5 to 8 minutes more, until the sauce reduces slightly and the chicken reaches 165°F.
- 4
Discard the bay leaves and serve the chicken and sauce over the rice.
Storage & leftovers
Refrigerate within 2 hours and use within 4 days.
Reheat the chicken and rice to 165°F.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
