Rice Cooker Chicken Adobo
Chicken adobo in a rice cooker is one of the easiest ways to enjoy this classic Filipino comfort food with minimal effort. Everything cooks together in one pot—the chicken turns tender, the rice absorbs the savory adobo sauce, and dinner is ready with the press of a button.
Equipment
Ingredients
- 10 ounce chicken thighs (boneless, skinless) cut into bite size pieces
- 1 cup Jasmine rice use US standard measuring cup
- 1 ¼ cup water use US standard measuring cup
- ½ small white onion, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon vinegar
- 2-3 cloves garlic, crushed
- 1 bay leaf
- ½ tablespoon sugar
- 1-2 whole peppercorns
- pinch of salt
Instructions
- Mix chicken pieces with soy sauce, vinegar, crushed garlic, and bay leaf. Set aside.
- Rinse rice 3 times until water runs clear, drain well. Add to the rice to the rice cooker with 1 ¼ cups water.
- Layer marinated chicken and pour the remaining marinade over the rice.
- Add onion, whole peppercorns, ½ tablespoon sugar, and salt.
- Close lid and cook using the regular rice setting.
- Once it switches to “Keep Warm,” let it rest for 10 minutes.
- Remove bay leaf and crushed garlic. Fluff, and serve warm.
Video
Notes
*Nutritional information provided is an estimate only. Accuracy for nutritional facts on this site is not guaranteed.
- Use US standard measuring cup, not the cup that came with the rice cooker
- Add dark soy sauce – For a deeper mahogany color and a touch of sweetness, replace 1 to 2 teaspoons of the regular soy sauce with dark soy sauce. It gives the adobo a richer-looking sauce without overpowering the classic savory flavor.
Nutrition
Serving: 2peopleCalories: 685kcalCarbohydrates: 81gProtein: 32gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 139mgSodium: 1128mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 117IUVitamin C: 2mgCalcium: 58mgIron: 2mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!