Chicken Adobo with Rice

Chicken Adobo with Rice
Photo by Scott Phillips


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

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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