Chicken Adobo With Rice

Struggle Meals - "Traveling for Your Tastebuds"

Prep Time
Cook Time


  • 1-pound chicken thighs (about 4)
  • ¼ cup soy sauce
  • ½ cup rice vinegar
  • 4 garlic cloves, peeled
  • 1 teaspoon chili flakes
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 tablespoon canola oil
  • 1 cup jasmine rice, cook according to package
  • ¼ cup cilantro leaves chopped


  1. In a large resealable bag, add all ingredients. Refrigerate for minimum 2 hours, overnight is better.
  2. In a large cast iron on medium heat, add oil. Next, sear chicken skin side down, until browned. Flip chicken over, and add contents of resealable bag to skillet. Bring to a boil. Then, reduce heat to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
  3. When chicken is cooked, remove from skillet. Turn heat to medium-high and reduce sauce until thick. Return chicken to skillet, coat with sauce.
  4. Top with cilantro, and serve with rice. Enjoy!