20-Min Chicken Adobo Bowl
Glossy braised chicken in a tangy soy-vinegar sauce served over steamed rice. The whole thing comes together in one skillet in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- ⅓ cup soy sauce
- ⅓ cup white vinegar
- 4 cloves garlic, minced
- 3 whole bay leaves
- 2 cups steamed white rice
Instructions
- 1
Pat chicken thighs dry and season with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Sear chicken 2 minutes per side without moving — edges should brown. Remove to a plate.
- 4
Add minced garlic to the same skillet, stirring constantly for 30 seconds until fragrant.
- 5
Pour in soy sauce and vinegar, scraping up any browned bits from the pan bottom.
- 6
Return chicken to skillet with bay leaves and simmer 8–10 minutes until sauce thickens and chicken is cooked through.
- 7
Serve chicken and glossy sauce over warm steamed rice.
Tools you’ll need
- large skillet (12-inch)
- tongs
- wooden spoon
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