A comforting Filipino classic combining tender, savory chicken with fragrant garlic rice.
Filipino Chicken Adobo Rice brings together chicken simmered in a rich mixture of soy sauce, white vinegar, garlic and aromatic spices. The slow simmer creates a delicious balance of salty, tangy and slightly sweet flavors, while the bay leaves and peppercorns add depth to the sauce.
The rice is prepared separately with butter, garlic and chicken stock, allowing every grain to absorb a warm, savory aroma. Served with the tender chicken and its flavorful adobo sauce, this satisfying dish is ideal for family meals and shared gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 20 minutes
1 kg chicken thighs
3 tbsp oil
6 garlic cloves, finely chopped, for the chicken
1 onion, chopped
½ cup soy sauce
¼ cup white vinegar
2 bay leaves
1 tsp peppercorns
1 tbsp brown sugar
2 cups water
2 tbsp butter
4 garlic cloves, finely chopped, for the rice
5½ cups chicken stock
Method
Wash and Soak the Rice
Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain well and set aside while preparing the chicken.Brown the Chicken
Heat the oil in a large, heavy-bottomed pan over medium heat. Add the chicken thighs and brown them for 6–8 minutes, turning as needed. Add the chopped onion and the first 6 garlic cloves, then cook until fragrant.Prepare the Adobo Sauce
Pour in the soy sauce, white vinegar and water. Add the bay leaves, peppercorns and brown sugar, stirring gently to combine the ingredients.Simmer Until Tender
Bring the mixture to a gentle simmer and cook for 30 minutes, allowing the chicken to become tender and absorb the tangy, savory flavors. Keep the sauce in the pan to serve with the finished dish.Sauté the Garlic for the Rice
In a separate pot, melt the butter over medium heat. Add the remaining 4 chopped garlic cloves and sauté until fragrant, taking care not to burn them. Add the drained rice and stir for 2 minutes so the grains are lightly coated with the garlic butter.Cook the Rice in Chicken Stock
Pour in the chicken stock and stir gently. Cover the pot and cook over low heat for 20 minutes, or until the rice is tender and the liquid has been absorbed.Rest and Serve
Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork, then arrange the chicken over the rice and spoon the adobo sauce over the top.
Serve
Serve the Filipino Chicken Adobo Rice hot with fresh cucumber slices, pickled vegetables and boiled eggs. The crisp cucumber and tangy pickles complement the rich, savory chicken, while the eggs make the meal even more satisfying.