Chicken Adobo with Rice

Chicken Adobo with Rice
Photo by Scott Phillips


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

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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