Chicken Adobo with Rice

Chicken Adobo with Rice
Photo by Scott Phillips


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