One Pot Chicken Adobo

40 mins
Serves 1
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Directions

  1. 1Add the chicken thighs and chicken breast to a bowl.
  2. 2Add the chicken thighs and chicken breast to a bowl.
  3. 3Add the chicken thighs and chicken breast to a bowl.
  4. 4Drizzle with 1 tablespoon avocado oil and season with Nature’s Seasoning.
  5. 5Drizzle with 1 tablespoon avocado oil and season with Nature’s Seasoning.
  6. 6Drizzle with 1 tablespoon avocado oil and season with Nature’s Seasoning.
  7. 7Toss well and let sit for about 15 minutes.
  8. 8Toss well and let sit for about 15 minutes.
  9. 9Toss well and let sit for about 15 minutes.
  10. 10Heat a large pot or Dutch oven over medium-high heat and add the remaining 2 tablespoons avocado oil.
  11. 11Heat a large pot or Dutch oven over medium-high heat and add the remaining 2 tablespoons avocado oil.
  12. 12Heat a large pot or Dutch oven over medium-high heat and add the remaining 2 tablespoons avocado oil.
  13. 13Add the chicken and sear for about 2–3 minutes per side until lightly browned with good color.
  14. 14Add the chicken and sear for about 2–3 minutes per side until lightly browned with good color.
  15. 15Add the chicken and sear for about 2–3 minutes per side until lightly browned with good color.
  16. 16Add the sliced onion and minced garlic to the pot.
  17. 17Add the sliced onion and minced garlic to the pot.
  18. 18Add the sliced onion and minced garlic to the pot.
  19. 19Stir and cook for 2–3 minutes until fragrant and softened.
  20. 20Stir and cook for 2–3 minutes until fragrant and softened.
  21. 21Stir and cook for 2–3 minutes until fragrant and softened.
  22. 22Pour in soy sauce, brown sugar, oyster sauce, white vinegar, and sesame oil.
  23. 23Pour in soy sauce, brown sugar, oyster sauce, white vinegar, and sesame oil.
  24. 24Pour in soy sauce, brown sugar, oyster sauce, white vinegar, and sesame oil.
  25. 25Then add chicken bouillon, black pepper, green onion, and bay leaves.
  26. 26Then add chicken bouillon, black pepper, green onion, and bay leaves.
  27. 27Then add chicken bouillon, black pepper, green onion, and bay leaves.
  28. 28Mix everything together well and allow the flavors to combine for about 1–2 minutes.
  29. 29Mix everything together well and allow the flavors to combine for about 1–2 minutes.
  30. 30Mix everything together well and allow the flavors to combine for about 1–2 minutes.
  31. 31Rinse the jasmine rice over the sink with cool water.
  32. 32Rinse the jasmine rice over the sink with cool water.
  33. 33Rinse the jasmine rice over the sink with cool water.
  34. 34Stir in the rinsed jasmine rice and pour in the chicken broth.
  35. 35Stir in the rinsed jasmine rice and pour in the chicken broth.
  36. 36Stir in the rinsed jasmine rice and pour in the chicken broth.
  37. 37Bring everything to a boil, then reduce the heat to a low simmer.
  38. 38Bring everything to a boil, then reduce the heat to a low simmer.
  39. 39Bring everything to a boil, then reduce the heat to a low simmer.
  40. 40Cover with a lid and cook for about 15 minutes.
  41. 41Cover with a lid and cook for about 15 minutes.
  42. 42Cover with a lid and cook for about 15 minutes.
  43. 43Turn 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.
  44. 44Turn 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.
  45. 45Turn 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.
  46. 46Remove the lid, fluff the rice gently, and mix everything together.
  47. 47Remove the lid, fluff the rice gently, and mix everything together.
  48. 48Remove the lid, fluff the rice gently, and mix everything together.
  49. 49While the rice cooks, add soy sauce, brown sugar, garlic paste, and oyster sauce to a small saucepan over medium heat for the adobo glaze.
  50. 50While the rice cooks, add soy sauce, brown sugar, garlic paste, and oyster sauce to a small saucepan over medium heat for the adobo glaze.
  51. 51While the rice cooks, add soy sauce, brown sugar, garlic paste, and oyster sauce to a small saucepan over medium heat for the adobo glaze.
  52. 52Stir until combined, then add the cornstarch slurry.
  53. 53Stir until combined, then add the cornstarch slurry.
  54. 54Stir until combined, then add the cornstarch slurry.
  55. 55Allow it to simmer for a few minutes until thickened into a glossy glaze.
  56. 56Allow it to simmer for a few minutes until thickened into a glossy glaze.
  57. 57Allow it to simmer for a few minutes until thickened into a glossy glaze.
  58. 58Top with sliced green onion, tricolor sesame seeds, and extra adobo glaze.
  59. 59Top with sliced green onion, tricolor sesame seeds, and extra adobo glaze.
  60. 60Top with sliced green onion, tricolor sesame seeds, and extra adobo glaze.
  61. 61Serve hot and enjoy every bite.
  62. 62Serve hot and enjoy every bite.
  63. 63Serve hot and enjoy every bite.

Ingredients

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