# One Pot Chicken Adobo

One Pot Chicken Adobo is a flavor bomb with tender chicken, savory garlic and onion, soy and vinegar balance, fluffy jasmine rice, and a sweet and salty glaze.

- Total time: 40 min
- Cuisine: Filipino
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- large pot
- Dutch oven
- small 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.

## Source

- Original video: https://www.youtube.com/shorts/_wmPrIbwDwU
- Recipe page: https://www.cliprecipe.com/recipe/71fc7ec3-8dfc-4fb6-8a23-75712bf012da
- Extracted: 2026-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt