Pinoy-Style Chicken Adobo
with Garlic Rice and Green Beans- Soy
- Sulphites
- Milk
Don't confuse this national dish of the Philippines with its Mexican counterpart. This version relies on soy sauce, vinegar and lots of onions, garlic and peppercorn to make the dish come alive!
Ingredients
4 unit
Chicken Thighs
¾ cup
Jasmine Rice
170 g
Green Beans
113 g
Onion, sliced
1 tbsp
Garlic Puree
8 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit
Green Onion
1.5 tsp
Black Peppercorns, crushed
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 2 and 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, trim green beans. Thinly slice green onions. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and 1/4 tsp crushed peppercorns. (NOTE: Reference heat guide.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side. Transfer to an 8x8-inch baking dish.(NOTE: Use a 9x13-inch baking dish for 4 ppl.)
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook stirring occasionally, until onions soften, 2-3 min. Add 1 tsp garlic puree (dbl for 4 ppl) and cook, stirring, until fragrant, 30 sec. Add soy sauce mirin blend, vinegar and 2 tsp sugar (dbl for 4 ppl). Bring to a boil over high heat and cook, until slightly reduced, 2-3 min. Spoon sauce over chicken in the baking dish. Bake chicken in the middle of the oven, until cooked through, 10-12 min.** Carefully wipe pan clean.
While chicken bakes, heat the same pan over medium-high. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then cook, stirring often, until green beans are tender-crisp, 1-2 min. Transfer to a plate. Carefully wipe pan clean.
Return the same pan over medium-high. Add 1 tbsp oil (dbl for 4 ppl), then remaining garlic puree. Cook, stirring, until garlic is fragrant and golden, 30 sec. Add rice and cook, stirring, until rice is coated in garlic oil, 1-2 min.
Divide chicken, garlic rice and green beans between plates. Spoon sauce from the baking dish over chicken and rice. Sprinkle green onions over top and crushed peppercorns, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty sauce and garlic rice, though some found it bland or lacking authentic adobo flavor.
- Ease of prep: Several noted the recipe was easy to follow, but some felt it took longer than the stated time.
- Suggestions: Consider adding more sauce, using low-sodium soy sauce, and including bay leaves for a more authentic flavor.
- Leftovers: Some found the dish kept well, while others felt the vegetables wilted quickly.
- Portions: Several mentioned wanting more vegetables or chicken, especially when using thighs instead of breasts.
