Loading recipe…
⌘K
Created by the Genie — AI-generated, review before relying on it
Chicken thighs braise in a tangy soy-vinegar sauce with garlic and bay leaf, served over steamed rice in this beloved Filipino classic.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Combine the chicken thighs, soy sauce, white vinegar, smashed garlic, and bay leaves in a large pot.
Step 2
Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 30 minutes.
Step 3
Uncover and continue simmering for 15-20 minutes until the chicken reaches 165°F and the sauce has reduced and thickened slightly.
Step 4
Meanwhile, combine the rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender and the water is absorbed.
Step 5
Remove the bay leaves from the adobo.
Step 6
Divide the rice among bowls and top with the chicken adobo and sauce.
Step 7
Garnish with sliced scallions and serve.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
