chicken adobo with garlic rice

Chicken Adobo is a classic Filipino dish that is really easy to make and so comforting for a weeknight dinner!



Chicken Adobo

  • 1 tablespoon neutral oil
  • 6 bone-in, skin-on chicken thighs
  • 1 lb. baby yukon gold potatoes, cut in half
  • 10 cloves garlic
  • 2 teaspoons crushed black peppercorns
  • 6 bay leaves
  • 1/2 cup soy sauce
  • 1/3 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon dark soy
  • 2 tablespoons brown sugar
  • sliced green onions, for garnish

Garlic Rice

  • 4 tablespoons unsalted butter
  • 6 cloves garlic, finely minced
  • 3 stalks green onions, white/light green parts only, sliced (saved the green tops for garnish)
  • 5 cups steamed short/medium grain white rice
  • 2 tablespoons soy sauce
  • 1 cup frozen peas
  • salt and pepper to taste


  1. To make the chicken: Preheat an oven to 350 degrees F. In a large, high sided skillet or dutch oven (oven safe), heat the oil over medium-high heat until the oil is shimmering and very hot. Pat the chicken thighs very dry with a paper towel. Place the chicken, a few pieces at a time, skin side down into the skillet and sear for 5-7 minutes until the skin is golden brown. You may have to do this in batches, depending on the size of your skillet. Transfer chicken to a separate place.
  2. Throw the potatoes in the dutch oven and cook for 2-3 minutes, until golden brown. Add the garlic cloves, crushed peppercorns and bay leaves and cook for 1 minute. Mix together the soy sauces, vinegar, water and brown sugar in a small bowl. Return the chicken to the pan and cover with the sauce. Cover and place the whole pan in the oven for 45 minutes. After 45 minutes, transfer the pan to the stove, uncover and simmer until the sauce is thickened. Sprinkle with green onions and serve.
  3. To make the garlic rice: Melt the butter in a large nonstick skillet or wok. Add the sliced white/light green parts of the scallions and the butter and cook for 2-3 minutes. Add the rice, tossing to coat well with the butter and garlic. Add the peas and soy sauce and cook until the peas are warm. Season to taste with salt and pepper. Sprinkle with sliced green onion tops.


I crush my peppercorns in a mortar and pestle or a coffee grinder so that you have a nice, coarse grind.