Chicken Adobo With Rice

Chicken Adobo is a popular Filipino dish known for its tangy and savory flavors. It is a simple yet delicious dish that combines chicken pieces with a marinade and simmered to perfection. One of the best ways to enjoy Chicken Adobo is by serving it with rice, which helps to soak up the flavorful sauce.

To make Chicken Adobo, chicken pieces are marinated in a mixture of vinegar, soy sauce, garlic, and spices. The marinade helps to tenderize the chicken and infuse it with the tangy and salty flavors. After marinating for a few hours or overnight, the chicken is then cooked in the same marinade along with some additional ingredients.

The marinated chicken is first browned in a pan to add a caramelized flavor and develop a nice crust. Then, the remaining marinade is poured over the chicken, and it is simmered until the chicken is cooked through and the flavors have melded together. The result is tender, juicy chicken with a rich and tangy sauce.

Serving Chicken Adobo with rice is the perfect way to enjoy this dish. The rice acts as a neutral base, allowing the flavorful sauce to be soaked up and enjoyed with each bite. The combination of the savory chicken and the tangy sauce with the fluffy rice creates a comforting and satisfying meal.

Whether it’s a weeknight dinner or a special occasion, Chicken Adobo with rice is a classic Filipino dish that is sure to please. The simplicity of the ingredients and the robust flavors make it a favorite among many, and it’s a dish that can be enjoyed by the whole family.

SERVES: 4

INGREDIENTS:

• 1½ cups long-grain white rice
• Kosher salt
• 1 Tbs. vegetable oil
• 1½ lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
• Freshly ground black pepper
• 4 large cloves garlic, minced
• ½ cup distilled white vinegar
• ½ cup lower-sodium soy sauce
• 1 dried bay leaf
• 1 tsp. freshly cracked black peppercorns

INSTRUCTIONS:

1. 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.
2. Meanwhile, heat the oil in a 12-inch heavy-duty skillet over medium-high heat. Add the chicken, season with ¼ 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 peppercorns. 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.
3. Just before serving, uncover the rice and fluff it with a fork. Serve the chicken and sauce over the rice.

NUTRITIONAL INFORMATION:

PER SERVING

• 670 CALORIES | 38G PROTEIN | 89G CARB | 7G TOTAL FAT | 4G SAT FAT |
  7G MONO FAT | 4.5G POLY FAT | 110MG CHOL | 1270MG SODIUM | 1G FIBER

NOTE:

• Based on traditional Filipino chicken adobo, or chicken stewed in vinegar, this is a perfect weeknight dish, as most of the ingredients come from the pantry. Serve with a fresh green salad.