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Chicken Adobo with Rice

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.

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


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Reviews (9 reviews)

  • gcvsa | 12/24/2015

    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 thighsby the way, use thighs on the bone, with skinand 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.

  • MomMomsApron | 03/16/2012

    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.http://mmapron.com/2012/03/16/fine-cooking-chicken-adobo/

  • ria_dc | 03/14/2012

    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!

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