Chicken Adobo Rice Cooker

Why You’ll Love This Recipe

• Made entirely in one rice cooker—no mess or extra pans.
• Authentic adobo flavor with minimal effort.
• Perfectly tender chicken and fluffy, flavorful rice.
• Great for meal prep or quick weeknight dinners.
• A complete meal with protein, rice, and sauce in one pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or drumsticks
• Jasmine or long-grain rice
• Soy sauce
• White vinegar or cane vinegar
• Garlic cloves, minced
• Onion, chopped
• Bay leaves
• Whole peppercorns or ground black pepper
• Brown sugar (optional, for balance)
• Water or chicken broth
• Green onions, sliced (for garnish)

Directions

1. Rinse the rice: Rinse rice under cold water until the water runs clear. Add the rice to the rice cooker pot.
2. Prepare the adobo mixture: In a bowl, combine soy sauce, vinegar, garlic, onion, bay leaves, peppercorns, and a pinch of brown sugar. Stir well.
3. Add chicken: Place the chicken pieces into the rice cooker on top of the rice. Pour the adobo mixture over the chicken.
4. Add liquid: Add enough water or chicken broth to reach the appropriate level for the amount of rice (check your rice cooker’s measurement lines).
5. Cook: Close the lid and set the rice cooker to the “Cook” setting. Let it cook until the cycle finishes.
6. Steam rest: Once the cycle ends, let the adobo sit in “Keep Warm” mode for 10–15 minutes to allow flavors to meld.
7. Serve: Fluff the rice, mix gently with the chicken, and garnish with sliced green onions. Serve warm.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• Spicy adobo: Add sliced chili peppers or a dash of hot sauce.
• Sweet adobo: Add a bit more brown sugar or a splash of pineapple juice.
• Adobo sa gata: Stir in coconut milk instead of water for a creamy twist.
• Adobo flakes rice bowl: Shred leftover adobo chicken and fry it for crispy flakes to top the rice.
• Vegetable addition: Add bell peppers, potatoes, or hard-boiled eggs during the last 10 minutes of cooking.
• Low-sodium version: Use low-sodium soy sauce or reduce the amount slightly.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the microwave or on the stovetop with a splash of water to loosen the rice.
• Tip: The flavor deepens as it sits, so Chicken Adobo often tastes even better the next day.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but thighs and drumsticks are preferred because they stay juicy and flavorful.

2. Do I need to sear the chicken first?

Not necessary for this rice cooker version—the flavors will still develop beautifully.

3. What kind of vinegar is best for adobo?

Cane vinegar or white vinegar are traditional, but apple cider vinegar also works well.

4. Can I add hard-boiled eggs?

Yes, add peeled eggs during the last 10 minutes of cooking to absorb the sauce.

5. Will the rice cooker overflow with liquid?

As long as you follow your rice cooker’s liquid guidelines, it should not overflow.

6. Can I double the recipe?

Yes, as long as your rice cooker has enough capacity to hold all ingredients.

7. What type of rice works best?

Jasmine or long-grain white rice absorbs the sauce perfectly without becoming mushy.

8. Can I make this with pork instead of chicken?

Absolutely—pork belly or shoulder work great for a pork adobo version.

9. Can I make this in an Instant Pot?

Yes, use the sauté function for the sauce, then cook on high pressure for 10 minutes.

10. How do I make the sauce thicker?

After cooking, remove the chicken and simmer the sauce separately until it reduces to your desired thickness, then mix it back in.

Conclusion

Chicken Adobo Rice Cooker is a wonderfully simple take on the classic Filipino favorite. By cooking everything in one pot, you get tender chicken, flavorful rice, and a rich, garlicky sauce with minimal effort. Whether you’re craving comfort food or need a quick weeknight meal, this dish delivers the bold, savory-sour taste of adobo with unbeatable convenience.

Chicken Adobo Rice Cooker

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Chicken Adobo Rice Cooker is a one-pot Filipino-inspired dish featuring tender chicken simmered with soy sauce, vinegar, garlic, and bay leaves—cooked together with rice for a flavorful, comforting, and easy meal made entirely in your rice cooker.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Rice Cooker
• Cuisine: Filipino
• Diet: Halal

Ingredients

• 1 ½ lbs chicken thighs or drumsticks
• 2 cups jasmine or long-grain rice
• ½ cup soy sauce
• ⅓ cup white vinegar or cane vinegar
• 5 cloves garlic, minced
• 1 small onion, chopped
• 2 bay leaves
• 1 tsp whole peppercorns or ½ tsp ground black pepper
• 1 tsp brown sugar (optional)
• 2 cups water or chicken broth (adjust to rice cooker fill line)
• 2 tbsp sliced green onions (for garnish)

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Instructions

1. Rinse the rice under cold water until the water runs clear. Add rinsed rice to the rice cooker pot.
2. In a mixing bowl, combine soy sauce, vinegar, garlic, onion, bay leaves, peppercorns, and brown sugar. Stir well to blend the adobo mixture.
3. Place chicken pieces on top of the rice inside the rice cooker. Pour the adobo mixture evenly over the chicken.
4. Add water or chicken broth until it reaches the correct level for the amount of rice (check your rice cooker’s indicator lines).
5. Close the lid and start the rice cooker on the “Cook” setting. Allow it to cook until the cycle finishes.
6. Once done, let the rice and chicken rest in “Keep Warm” mode for 10–15 minutes to allow the flavors to meld.
7. Open the lid, fluff the rice gently, and mix with the sauce and chicken. Garnish with sliced green onions before serving.

Notes

• Use chicken thighs or drumsticks for the juiciest results.
• Adjust vinegar and soy sauce to taste for a more tangy or savory flavor.
• Add chili peppers for a spicy version.
• The adobo flavor deepens after resting—great for meal prep.
• For a creamy twist, replace part of the water with coconut milk.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 880mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 135mg