chicken thighs
rice
asian
braised
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Chicken Adobo By Rachael

How To Make Chicken Adobo By Rachael

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…

Rach Shares Her Preferred Way To Cook a Chuck Roast

Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

This braised chicken dish is the ultimate Filipino comfort food, a saucy dish of dark meat (chicken drums & thighs) spooned over rice and garnished with fresh greens.

"Inspired by Lou Diamond Phillips' recent visit to our show," Rach says. "This is an easy Filipino classic two-pot—one for chicken, one for the rice."

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 8 pieces bone-in, skin-on chicken, 4 meaty drums and 4 thighs
  • 1 tablespoon coarse black pepper
  • 2 jalapeño peppers, stemmed and very thinly sliced into rounds
  • 1 bulb garlic, crushed and skins removed
  • ¾ cup white vinegar or sherry vinegar
  • ¾ cup soy sauce or tamari
  • 2 tablespoons pourable light-brown sugar
  • 4-5 large bay leaves, fresh
  • 1 cup chicken bone broth
  • 1 cup water
  • 4-5 cloves garlic, crushed
  • 1 ¼ cups white rice
  • 2 tablespoons toasted sesame seeds, for garnish
  • Finely chopped cilantro or parsley, for garnish
  • Sliced scallions, for garnish

Yield

Serves: 4

Preparation

Heat a dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add chicken skin-side down and brown 10 minutes, turning occasionally. Remove chicken to plate. 

Add pepper, 1 sliced jalapeño and garlic to pan, stir a minute. Add vinegar, soy and sugar, bay leaves, bring to boil, add back chicken, lower heat to simmer and cover 30-35 minutes.

For rice, bring bone broth and water to boil, add garlic and rice, cover and cook 15-18 minutes over low heat, remove from heat, fluff with fork.

Remove chicken to platter, cover with foil and reduce sauce 5 minutes over medium-high heat, return chicken to pan and coat, remove from heat.  

Serve chicken on a bed of rice and top with thinly sliced remaining jalapeño pepper and cilantro or parsley and scallions and sesame seeds.