Filipino Chicken Adobo with Garlic Rice

Ingredients

• 1 1/2 cups jasmine rice, rinsed
• 2 cups water, or the amount directed on the rice package
• 2 tablespoons neutral cooking oil, divided
• 8 garlic cloves, 2 thinly sliced and 6 smashed
• 4 bone-in, skin-on chicken thighs, about 2 pounds total
• 1/2 teaspoon kosher salt
• 1/3 cup low-sodium soy sauce
• 1/3 cup cane vinegar or unseasoned rice vinegar
• 1/2 cup water
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 3 scallions, thinly sliced

Steps

1. Combine the rice and 2 cups water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook according to the package directions.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the sliced garlic for 1 to 2 minutes until pale golden. Transfer the garlic to a plate, leaving the oil in the skillet.
3. Pat the chicken dry and season it with salt. Place it skin-side down in the skillet and cook for 6 to 8 minutes until deeply browned. Turn and cook for 2 minutes more.
4. Add the smashed garlic, soy sauce, vinegar, 1/2 cup water, brown sugar, bay leaves, and peppercorns. Bring to a simmer without stirring for the first 2 minutes.
5. Cover and simmer over medium-low heat for 25 minutes, turning the chicken halfway through. Uncover and simmer for 5 to 8 minutes until the sauce lightly glazes the chicken and the thickest part reaches 165°F.
6. Fluff the cooked rice and fold in half the crisp garlic and scallions. Serve with the chicken, sauce, and remaining garlic.

Allergen note: Contains soy and wheat. Use certified gluten-free tamari if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.