Chicken Adobo with Jasmine Rice
A classic Filipino dish featuring tender chicken braised in a rich, savory sauce of soy sauce, vinegar, and aromatic spices, served over fragrant jasmine rice.
Prep Time
15 minutes (plus marinating time)
Cook Time
45 minutes
Servings
4-6 servings
Ingredients
- For the Marinade:
- •1 cup soy sauce
- •½ cup dark soy sauce
- •8 garlic cloves, crushed
- •2 tbsp palm sugar (or brown sugar)
- •¼ cup rice wine vinegar
- •Crushed chilies (to taste)
- •1 cup water
- •Whole black peppercorns (about 1 tsp)
- •2–3 bay leaves
- For the dish:
- •Chicken thigh fillets and drumsticks
- •1 red onion, sliced
- •Spring onions, finely chopped (for garnish)
- •Jasmine rice
- •1 tbsp palm sugar (or brown sugar) for caramelizing
Instructions
- 1
Prepare the Marinade: In a large bowl, combine all marinade ingredients and stir well. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
- 2
Brown the Chicken: In a large saucepan or deep skillet, add 1 tablespoon of palm sugar (or brown sugar). Let it melt and begin to caramelise slightly, then add the marinated chicken pieces (reserve the marinade). Sear on all sides until nicely browned. Remove the chicken and set aside.
- 3
Sauté the Onions: In the same pan, add the sliced red onions and sauté them in the rendered chicken fat and caramelised sugar until soft and slightly golden.
- 4
Simmer the Adobo: Return the browned chicken to the pan. Pour in the reserved marinade. Bring to a boil, then reduce to a medium-low heat. Simmer uncovered for 30–40 minutes, stirring occasionally, until the sauce thickens and the chicken is tender and fully cooked.
- 5
Cook the Rice: While the adobo is simmering, prepare your jasmine rice according to package instructions.
- 6
Serve: Plate the chicken adobo over jasmine rice, spoon over the rich sauce, and garnish with chopped spring onions.