My Recipe Box

Chicken Adobo with Rice


Serves 4

  • by from Fine Cooking
    Issue 102

If you answered the "What's for dinner?" question with "chicken," but you haven't actually decided what you're going to do with it yet, try this tonight. Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish since it changes things up a bit and most of the ingredients are already in your pantry.

  • 1-1/2 cups long-grain white rice
  • Kosher salt
  • 1 Tbs. vegetable oil
  • 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
  • Freshly ground pepper
  • 4 large cloves garlic, minced
  • 1/2 cup distilled white vinegar
  • 1/2 cup lower-sodium soy sauce
  • 1 dried bay leaf
  • 1 tsp. freshly cracked black peppercorns

Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and set aside with the cover on.

Meanwhile, heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the chicken, season with 1/4 tsp. each salt and pepper, and cook, stirring occasionally, until light golden-brown, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, bay leaf, and pepper. Bring to a boil, reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaf.

Just before serving, uncover the rice and fluff it with a fork. Serve the chicken and sauce over the rice.

Serving Suggestions

Serve with a fresh green salad dressed with Homemade Asian Vinaigrette.

nutrition information (per serving):
Calories (kcal): 670, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 4, Protein (g): 38, Monounsaturated Fat (g): 7, Carbohydrates (mg): 89, Polyunsaturated Fat (mg): 4.5, Sodium (g): 1270, Cholesterol (g): 110, Fiber (g): 1,

Photo: Scott Phillips

First things first: Filipinos do not generally eat with chopsticks, we use fork and spoon. As for the recipe, it's not bad, but I'd at least double the garlic, up to a whole blub, doesn't need to be minced, smashed is more than enough. Eliminate the extra vegetable oil, as you will get more than enough fat from the chicken thighs—by the way, use thighs on the bone, with skin—and the chicken doesn't need to be seasoned and browned before braising. I'd never use low-sodium soy sauce, I'd bump the bay leaves to 2-4, and I'd use Filipino cane vinegar or coconut palm vinegar, or at least apple cider vinegar, in place of distilled white. I only use white vinegar in adobo if I somehow run out of the others, and have to dip into my household cleaning bottle of white vinegar. The important part is right in this recipe: a 1:1 ratio of soy sauce to vinegar, and a 1/2 cup of each with do you for 2-3 pounds of chicken, especially since modern chickens are so full of water. Just toss everything in a pot, cover and simmer it until the chicken is tender and falling off the bone, about 45-60 minutes. Reduce the sauce if you like, and serve. The more you reduce it, the saltier it gets, so if you want yours thick rather than soupy, maybe reduce your soy sauce to 1/3 cup. Or just use more chicken.

Babo1 Found this recipe to be the first I really didn't like from Fine Cooking. The vinegar was way over powering. I even added some brown sugar. Distilled vinegar? Really? Why not Champayne or white wine?

My family (well, 4/5ths of my family) absolutely loved it, and I featured it in my blog. I do think I will try it next time with boneless breasts (and hopefully not sacrifice tenderness). I am curious to try more Filipino dishes now.

First up, chopsticks have never been part of Philippine culture. We are not oriental. The photo should be changed. I am Filipino so I should know. Secondly, I would add a little more soy sauce than vinegar, 3:1 ratio. And add more garlic. I am happy that my favorite Filipino dish was featured, but the photos is inaccurate. Either take a photo without chopsticks, or add a spoon & fork. Thanks!

going in the family recipe book, great flavors

As a filipino fan of this mag, I will say this recipe is pretty accurate. A tip for those that find this too vinegary, add a tablespoon of brown sugar before you simmer the sauce. Technically, it would then be called 'Chicken Humba', but it's still good and not as sour if you're not into the vinegar taste. One comment to those that are responsible for the photo advertising for this recipe, please do some research next time you feature a photo of a filipino dish, we don't typically eat with chopsticks!

This was a fast, easy, and flavorful recipe. I made it exactly as stated, served over rice. Sauteed spinach with a little butter and garlic as a vegatable side. Tasted delicious together.

If you are used to sauces based on vinegar reductions, this is for you. If you aren't, you might be like me, who finds great potential with less vinegar, mushrooms, chix stock and similar. JD Adobo! Oh, and the excitement of biting into one of those cracked peppercorns! But I used up those chix thighs in the freezer. Yay!

Far too vinegary for anyone in my family. For this to work for me I'd have to drop the vinegar to a couple of tablespoons and replace the rest with water or chick broth but then perhaps it wouldn't qualify as "adobo" any more.

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