Chicken Adobo Rice Bowls
Experience the rich flavors of the Philippines with these Chicken Adobo Rice Bowls. Tender chicken marinated in a savory blend of vinegar and soy sauce is served over fragrant rice, topped with herbs and citrus for a refreshing finish.
Hand-drawn steps
In a bowl, combine the soy sauce, white vinegar, minced garlic, and black pepper. Add the chicken thighs and marinate for at least 30 minutes.
In a large pot, heat the vegetable oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs for about 4 minutes per side until browned.
Add 2 cups of water, the reserved marinade, and bay leaf to the pot. Bring to a boil, then reduce heat and let simmer for 25 minutes, or until the chicken is cooked through.
While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear. In another pot, combine the rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low, cooking for 15 minutes.
Once the chicken is done, remove it from the pot and let it rest for a few minutes. Shred or chop the chicken into bite-sized pieces.
Stir in the lime juice to the pot with the liquid, adjusting seasoning with salt and pepper to taste.
Tiny tips
For extra flavor, let the chicken marinate overnight.
Serve with extra lime wedges on the side for added freshness.