Chicken Adobo with Rice

Chicken Adobo with Rice
Photo by Scott Phillips


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

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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