Filipino Chicken Adobo Rice Bowl
Glossy, garlicky chicken braised in soy and vinegar, served over garlic fried rice with a soft-boiled egg and quick-cooked veggies. Restaurant-quality adobo in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb boneless chicken thighs, cut into 1.5-inch chunks
- ⅓ cup soy sauce
- ¼ cup white vinegar
- 2 cups cooked white rice
- 2 whole large eggs
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 6 cloves garlic, minced, divided
Instructions
- 1
Bring a small pot of salted water to a boil. Add eggs and cook for 7 minutes, then transfer to ice water.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Brown chicken chunks on all sides, ~5 minutes total.
- 3
Add 4 cloves minced garlic to the skillet. Stir for 30 seconds until fragrant.
- 4
Pour soy sauce and vinegar over chicken. Simmer uncovered for 6 minutes until sauce thickens and clings to meat.
- 5
Heat 1 tbsp oil in another skillet. Stir-fry remaining 2 cloves minced garlic, then add rice and frozen vegetables. Cook 2 minutes until heated through.
- 6
Peel and halve the hard-boiled eggs. Divide garlic rice between bowls, top with adobo chicken, sauce, and egg halves.
Tools you’ll need
- small pot
- large skillet (12-inch)
- second skillet or medium pan
- wooden spoon or silicone spatula
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