Make Filipino Chicken Adobo with Garlic Brown Rice and Gingered Carrots
- 38 grams
- 5 grams
- 40 grams
- 20 grams
Note: These values represent one serving of four.
Eating a high-protein meal doesn’t mean you’re relegated to bland chicken, and this fragrant Filipino chicken adobo recipe is proof.
“If I’m making something at home, Filipino chicken adobo is one of my go-tos, partially because I have some emotional attachment to it, and partially because it’s so easy,” says Coach Tim Landicho, who is Filipino American and learned how to make the dish from his mom.
This dish features chicken thighs rather than chicken breasts. Thighs have a higher percentage of fat compared to chicken breast, which is why they often get overlooked, particularly in the West. However, thighs are full of flavor, tender, and super satisfying–not to mention economical–and they don’t dry out easily the way breasts do. As long as you pay attention to portion size, you’ll be able to get a good dose of protein without going overboard on fat.
Typically, Filipino chicken adobo includes sugar and white vinegar in the marinade/sauce. In this recipe, we’ve cut the sugar and also swapped in rice vinegar, which is a little less tangy and balances out the dish in the absence of additional sugar.
If you don’t have time to marinate and just want to get in a quick meal, Tim suggests this shortcut:
“Instead of marinating, searing, then simmering it like this recipe says, I basically throw everything into a pot and just let it simmer,” he explains. “Sauté the garlic and onion first (right in the pot), then toss in the ginger, the chicken thighs, and a roughly 1:1 ratio of soy sauce and vinegar. Give it a stir. Then, just let it simmer for 20-25 minutes. It’s a super easy way for me to batch-cook chicken thighs.”
Here, we pair Filipino chicken adobo with garlic brown rice and gingered carrots for a meal that provides fiber to keep you full. Garlic and carrots support immunity, while ginger aids digestion, among many other benefits.
Get ready for your kitchen to smell amazing and your taste buds to dance.
Filipino Chicken Adobo with Garlic Brown Rice and Gingered Carrots Recipe
- Prep Time
- 30 min
- Cook Time
- 40 min
Chicken and Marinade
- 1/3 cup unseasoned rice vinegar
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves, coarsely chopped
- 1 large shallot, thinly sliced into rounds
- 3 large dried bay leaves
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground black pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
Garlic Brown Rice
- 1 1/3 cups brown rice
- ½ teaspoon kosher salt
- 1 large garlic clove, minced
- 2 1/2 cups bone broth or water
- 1 pound carrots
- 1 tablespoon olive oil
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt or more to taste
- Freshly ground black pepper to taste
Marinate the chicken:
Whisk the vinegar, soy sauce, garlic, shallot, bay leaves, ginger, and black pepper together in a storage container or deep casserole dish about 8 to 9 inches in diameter.
Add the chicken and make sure it is submerged completely. Cover and refrigerate for at least 6 hours or overnight.
Save the 1 tablespoon olive oil to cook the chicken the next day.
The next day:
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper.
Make the rice:
Rinse the rice in a mesh strainer to remove excess starch.
Add the rice to a medium (2-quart) stockpot with the garlic and broth or water.
Heat over medium heat until the broth comes to a boil, then cover and reduce the heat to low.
Simmer for about 40-45 minutes until the broth has been absorbed by the rice and the rice is tender. Timing may vary based on your equipment.
Remove the rice from the heat and let rest until ready to serve. Fluff with a fork before serving.
Once rice is cooking, get the chicken in the oven.
Finish the chicken:
In a large (12-inch) heavy-bottomed skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
Carefully remove the chicken from the marinade, letting excess liquid drip back into the dish, and place the chicken smooth-side down in the skillet. Reserve the marinade.
Sear the chicken until browned, about 4-5 minutes.
Flip the chicken and add the reserved marinade to the skillet, heating until it comes to a simmer.
Transfer the skillet to the oven with the carrots. Cook for 30 to 35 minutes, until the chicken is tender and the sauce has reduced and thickened.
While the chicken and rice cooks, work on the carrots.
Prep the carrots:
Peel the carrots and cut them into 2 or 3 pieces, depending on length. Halve or quarter each piece to cut into batons about 3 inches long and 1 inch thick.
Toss the carrots in a large bowl with the olive oil, ginger, coriander, salt, and pepper.
Spread the carrots in a single layer on the prepared sheet pan and place in the oven.
After the carrots have roasted for 20 minutes, toss them gently with tongs or a spatula, then return to the oven to roast for 10-15 minutes more.
Divide and plate the rice, carrots, and chicken. Pour any sauce from the pan over the chicken.
To store and reheat:
If you have leftovers, store them in an airtight container in the fridge for up to three days, and reheat in the oven or microwave. If microwaving, put the leftovers in a microwave-safe dish and add a spoon or two of water to it before heating.