Chicken Thigh Adobo with Garlic Rice

Steps

1. Step 1

   In a large bowl or zip-top bag, combine the chicken thighs, soy sauce, vinegar, water, smashed garlic, bay leaves, crushed peppercorns and brown sugar. Turn the chicken to coat and let it sit at room temperature while you get everything else ready, at least 15 minutes.

   15 min, hands-off

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 1/2 cup soy sauce
   • 1/2 cup cane vinegar (or white vinegar)
   • 3/4 cup water
   • 10 cloves garlic
   • 5 dried bay leaves
   • 1 1/2 tsp whole black peppercorns
   • 1 tbsp brown sugar
2. Step 2

   Lift the chicken out of the marinade and pat the skin dry; keep the marinade. Heat 1 tbsp oil in a large deep skillet or wide pot over medium-high heat. Lay the thighs in skin side down, in batches if needed, and sear without moving them until the skin is deep golden, 5 to 6 minutes. Turn and sear 2 minutes more, then transfer to a plate.

   10 min

   • 1 tbsp neutral oil
3. Step 3

   Pour off all but about 1 tbsp of fat. Pour the reserved marinade with all its garlic, bay and peppercorns into the pan and bring to a boil, scraping up the browned bits. Let it boil hard for 2 minutes to cook off the raw edge of the vinegar (don't stir before then).

   4 min

4. Step 4

   Return the chicken to the pan skin side up, along with any juices. Lower the heat so the liquid simmers gently, cover, and cook until the chicken is tender and pulls easily from the bone, 30 minutes. Turn the thighs once halfway through.

   30 min, hands-off

5. Step 5

   While the chicken simmers, make the rice. Heat 3 tbsp oil in a large nonstick skillet over medium heat. Add the minced garlic and cook, stirring often, until it is light golden and fragrant, 2 to 3 minutes; don't let it brown past gold or it turns bitter. Scoop out about a third of the garlic with a slotted spoon and set it aside for topping.

   3 min

   • 3 tbsp neutral oil
   • 8 cloves garlic
6. Step 6

   Add the cold rice to the skillet and raise the heat to medium-high. Press and toss the rice with a spatula to break up any clumps and coat every grain in the garlic oil. Cook, stirring every minute or so, until the rice is hot and lightly toasted, 5 to 7 minutes. Season with salt to taste and keep warm.

   7 min

   • 5 cups cooked day-old white rice
   • salt
7. Step 7

   Move the chicken to a plate. Skim off any excess fat from the sauce, then boil it uncovered over medium-high heat until it is syrupy and glossy and coats a spoon, 8 to 10 minutes; you should have about 3/4 cup. Taste: if it's sharp, add a pinch of sugar; if flat, a splash of vinegar.

   10 min

8. Step 8

   Return the thighs to the pan and spoon the glaze over them to coat, turning once. Serve over the garlic rice with plenty of sauce spooned on top, scattered with the reserved toasted garlic and the scallions. Fish out the bay leaves before serving.

   2 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026