One Pot Chicken Adobo

Name: One Pot Chicken Adobo
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 lb chicken thighs, cut into bite-sized pieces; 1 lb chicken breast, cut into bite-sized pieces; 3 Tbsp avocado oil, divided; 1 Tbsp Morton’s Nature’s Seasoning; 1 medium medium yellow onion, sliced; 6 garlic cloves, minced; 0.33 cup soy sauce; 2 Tbsp brown sugar; 1 Tbsp oyster sauce; 0.25 cup white vinegar; 1 tsp sesame oil; 1 tsp chicken bouillon; 1 tsp black pepper; 2 green onions, sliced; 2 bay leaves; 2 cups jasmine rice, rinsed; 2.5 cups chicken broth; Additional green onion; Tricolor sesame seeds; 2 Tbsp soy sauce; 1 Tbsp brown sugar; 1 tsp garlic paste; 1 tsp oyster sauce; 1 Tbsp cornstarch mixed with water

40m

Serves 1

youtube.com

One Pot Chicken Adobo

youtube.com

40m

Serves 1

Directions

1Add the chicken thighs and chicken breast to a bowl.
2Drizzle with 1 tablespoon avocado oil and season with Nature’s Seasoning.
3Toss well and let sit for about 15 minutes.
4Heat a large pot or Dutch oven over medium-high heat and add the remaining 2 tablespoons avocado oil.
5Add the chicken and sear for about 2–3 minutes per side until lightly browned with good color.
6Add the sliced onion and minced garlic to the pot.
7Stir and cook for 2–3 minutes until fragrant and softened.
8Pour in soy sauce, brown sugar, oyster sauce, white vinegar, and sesame oil.
9Then add chicken bouillon, black pepper, green onion, and bay leaves.
10Mix everything together well and allow the flavors to combine for about 1–2 minutes.
11Rinse the jasmine rice over the sink with cool water.
12Stir in the rinsed jasmine rice and pour in the chicken broth.
13Bring everything to a boil, then reduce the heat to a low simmer.
14Cover with a lid and cook for about 15 minutes.
15Turn the heat off and allow the pot to sit covered for another 7–10 minutes so the rice can finish steaming and absorb all that flavor.
16Remove the lid, fluff the rice gently, and mix everything together.
17While the rice cooks, add soy sauce, brown sugar, garlic paste, and oyster sauce to a small saucepan over medium heat for the adobo glaze.
18Stir until combined, then add the cornstarch slurry.
19Allow it to simmer for a few minutes until thickened into a glossy glaze.
20Top with sliced green onion, tricolor sesame seeds, and extra adobo glaze.
21Serve hot and enjoy every bite.

Ingredients

1 lb chicken thighs, cut into bite-sized pieces
1 lb chicken breast, cut into bite-sized pieces
3 Tbsp avocado oil, divided
1 Tbsp Morton’s Nature’s Seasoning
1 medium medium yellow onion, sliced
6 garlic cloves, minced
0.33 cup soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce
0.25 cup white vinegar
1 tsp sesame oil
1 tsp chicken bouillon
1 tsp black pepper
2 green onions, sliced
2 bay leaves
2 cups jasmine rice, rinsed
2.5 cups chicken broth
Additional green onion
Tricolor sesame seeds
2 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp garlic paste
1 tsp oyster sauce
1 Tbsp cornstarch mixed with water

Equipment

bowllarge potDutch ovensmall saucepan

Tips

Make sure all chicken pieces are even for even cooking.
The chicken does not need to be fully cooked through at the searing stage.
The smell when building the flavor base is crazy.
Remove the lid and fluff the rice gently before serving.

One Pot Chicken Adobo

40m

Serves 1

youtube.com

One Pot Chicken Adobo

youtube.com

40m

Serves 1

Directions

1Add the chicken thighs and chicken breast to a bowl.
2Drizzle with 1 tablespoon avocado oil and season with Nature’s Seasoning.
3Toss well and let sit for about 15 minutes.
4Heat a large pot or Dutch oven over medium-high heat and add the remaining 2 tablespoons avocado oil.
5Add the chicken and sear for about 2–3 minutes per side until lightly browned with good color.
6Add the sliced onion and minced garlic to the pot.
7Stir and cook for 2–3 minutes until fragrant and softened.
8Pour in soy sauce, brown sugar, oyster sauce, white vinegar, and sesame oil.
9Then add chicken bouillon, black pepper, green onion, and bay leaves.
10Mix everything together well and allow the flavors to combine for about 1–2 minutes.
11Rinse the jasmine rice over the sink with cool water.
12Stir in the rinsed jasmine rice and pour in the chicken broth.
13Bring everything to a boil, then reduce the heat to a low simmer.
14Cover with a lid and cook for about 15 minutes.
15Turn the heat off and allow the pot to sit covered for another 7–10 minutes so the rice can finish steaming and absorb all that flavor.
16Remove the lid, fluff the rice gently, and mix everything together.
17While the rice cooks, add soy sauce, brown sugar, garlic paste, and oyster sauce to a small saucepan over medium heat for the adobo glaze.
18Stir until combined, then add the cornstarch slurry.
19Allow it to simmer for a few minutes until thickened into a glossy glaze.
20Top with sliced green onion, tricolor sesame seeds, and extra adobo glaze.
21Serve hot and enjoy every bite.