Chicken Adobo with Rice

Chicken Adobo with Rice
Photo by Scott Phillips


  • ½ cup lower-sodium soy sauce
  • 1 tsp. freshly cracked black peppercorns
  • 1-½ lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
  • Freshly ground pepper
  • ½ cup distilled white vinegar
  • Kosher salt
  • 1-½ cups long-grain white rice
  • + 3 more ingredients
    • 1 dried bay leaf
    • 4 large cloves garlic, minced
    • 1 Tbs. vegetable oil

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. Meanwhile, heat the oil in a hea...

View full recipe at Fine Cooking


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