Chicken Adobo with Rice

This recipe is a wonderful introduction to Filipino cuisine that showcases the impact a great marinade can have.
Time 45 minutes
Servings 4 people
Difficulty Medium





  • 2 lb Chicken thighs, boneless, skinless, cut into cubes
  • ½ cup Soy sauce
  • 5 cloves Garlic, crushed


  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt

Adobo Sauce

  • 3 tbsp Neutral oil
  • 1 ½ cups Water
  • 3 leaves Bay leaf
  • 1 tsp Black peppercorn, whole
  • 4 tbsp White vinegar
  • 1 tsp White sugar
  • ¼ tsp Salt


  • In a large bowl, combine chicken thighs, soy sauce, and garlic. Mix well. Marinate chicken in refrigerator for at least 1 hour.
  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
  • Remove from heat and let steam, covered, for 10 minutes.
  • In a large pot or Dutch oven, heat neutral oil over medium-high heat. Add chicken pieces, without marinade, and cook for about 2 minutes per side. Depending on the size of your pot, you may need to work in batches.
  • Pour in remaining marinade, including garlic. Add water. Bring to a boil.
  • Add bay leaves and peppercorns. Simmer until chicken is tender, about 30 minutes.
  • Add white vinegar and cook, stirring often, for an additional 10 minutes.
  • Stir in sugar and salt. Remove from heat. Using a fork, fluff the rice and serve with chicken and sauce.


  • Alternatively, you can use chicken drumsticks, breasts or a combination
  • Use more garlic to suit your preference
  • The longer you marinate chicken for, the more flavorful it will be, but do not marinade for longer than 12 hours
  • Alternatively, you can substitute apple cider vinegar for white vinegar