Chicken Adobo Is The Ultimate Comfort Food

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on preferred; can use boneless, skinless)
• 1/2 cup Light Soy Sauce (use light soy; dark soy can be used sparingly)
• 1/3 cup Cane Vinegar (can substitute rice vinegar or white vinegar)
• 8 cloves Garlic Cloves (peeled and lightly smashed; extra for fried rice)
• 2 leaves Bay Leaves
• 1 tsp Fresh Cracked Black Pepper (coarse, adjust to taste)
• 1 cup Water (for diluting the reserved marinade)
• 1 tbsp Brown Sugar (can use white sugar if needed)
• 1 medium Onion (peeled and julienned)
• 2 cups Jasmine Rice (rinsed 3× before cooking)
• 2 tbsp Coconut Oil (for frying garlic and rice)
• 1 tsp Fish Sauce (optional, adds umami; can increase salt instead)
• 1/4 cup Coconut Milk (optional for creamy sauce variation)
• 1 tbsp Cornstarch (optional slurry to thicken sauce)
• to taste Salt

Instructions

1. Make Marinade

   In a mixing bowl combine light soy sauce, cane vinegar, smashed garlic cloves, bay leaves, and cracked black pepper. Add the chicken thighs and toss to coat. Cover and refrigerate for 30 minutes.

   Time: PT10M

2. Prepare Rice

   Rinse 2 cups jasmine rice three times, swirling with fingertips for 15‑20 seconds each rinse. Drain and place in the rice cooker with 3 cups water (1 cup rice : 1½ cups water, a little extra). Start the cooker.

   Time: PT5M

3. Slice Garlic for Fried Rice

   Using a mandolin (or a sharp knife), slice the remaining peeled garlic cloves into thin rounds.

   Time: PT5M

4. Fry Garlic

   Heat 2 tbsp coconut oil in the wok over medium heat. Add the garlic slices and sauté until light golden, about 3 minutes. Remove with a slotted spoon and set aside.

   Time: PT3M

   Temperature: Medium

5. Stir‑Fry Rice

   Add the cooked jasmine rice to the wok, sprinkle a pinch of salt, and stir‑fry for 3 minutes, breaking up clumps. Return the fried garlic, drizzle fish sauce (if using), and toss for another minute.

   Time: PT3M

   Temperature: Medium‑High

6. Pat Chicken Dry

   Remove the chicken thighs from the fridge, place skin side down on paper towels, and pat dry thoroughly.

   Time: PT2M

7. Prepare Sauce Base

   In a small bowl combine the reserved marinade, 1 cup water, and 1 tbsp brown sugar. Stir until sugar dissolves.

   Time: PT1M

8. Julienne Onion

   Peel the onion, cut off the core, and slice into thin match‑stick strips.

   Time: PT2M

9. Sear Chicken

   Heat the same wok over medium heat. Add a thin layer of oil and place the thighs skin side down. Sear 3 minutes, then flip and sear the other side 3 minutes. Work in batches if necessary.

   Time: PT6M

   Temperature: Medium

10. Remove Excess Fat

    Carefully pour off most of the rendered oil and chicken fat, leaving about 1‑2 tbsp in the pan.

    Time: PT1M

11. Cook Onions

    Add the julienned onion to the pan and sauté over medium heat for 5 minutes, until softened.

    Time: PT5M

    Temperature: Medium

12. Braise Chicken

    Return all chicken thighs to the pan, skin side down. Pour the sauce base over the chicken, add the bay leaves and any remaining garlic. Increase heat to high until a gentle simmer appears, then lower to low, cover with a cracked lid, and simmer for 20 minutes.

    Time: PT22M

    Temperature: Low

13. Flip and Reduce

    Remove the lid, flip the thighs so the skin is up, and continue to simmer uncovered for another 20 minutes to thicken the sauce.

    Time: PT20M

    Temperature: Low

14. Rest Chicken

    Turn off the heat and let the chicken sit in the braising liquid for 20 minutes before removing.

    Time: PT20M

15. Reduce Sauce

    Transfer the braising liquid to a separate pan and simmer over medium‑high heat for 7 minutes, or until reduced by about half.

    Time: PT7M

    Temperature: Medium‑High

16. Optional Broil for Crispy Skin

    Place the chicken thighs skin side up under a preheated broiler for 2 minutes, watching closely to avoid burning.

    Time: PT2M

    Temperature: Broiler

17. Final Glaze

    Return the chicken to the reduced sauce, heat for 2‑3 minutes, turning to coat each piece evenly.

    Time: PT3M

    Temperature: Medium

18. Plate and Garnish

    Serve each thigh over a mound of garlic coconut fried rice. Garnish with thinly sliced green onions or cilantro.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g