Slow-Braised Adobo Chicken Grain Bowl
A comforting Filipino-inspired grain bowl featuring slow-braised chicken adobo served over fragrant garlic fried rice with sautéed greens and a soft-boiled egg, combining tender, flavorful protein with fresh seasonal produce.
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Overview
This Slow-Braised Adobo Chicken Grain Bowl is a hearty and flavorful meal inspired by classic Filipino chicken adobo. The chicken is slow-braised in a tangy soy-vinegar sauce until tender and infused with deep, rich flavors. It's served on a bed of aromatic garlic fried rice, accompanied by sautéed seasonal greens and topped with a perfectly soft-boiled egg for added richness and texture.
Why you’ll love it
- Comforting and filling: slow-braised chicken is tender and full of flavor, perfect for satisfying weeknight dinners.
- Balanced flavors: the vinegar tang and soy saltiness of the adobo pair beautifully with the mild garlic rice and fresh greens.
- Nutritious and colorful: the bowl includes protein, carbs, and seasonal vegetables for a balanced meal.
- Make ahead friendly: you can prepare the adobo chicken in advance and reheat gently.
Ingredient notes
- Chicken thighs: bone-in, skin-on chicken thighs provide the best flavor and tenderness.
- Vinegar: use cane vinegar or apple cider vinegar for authentic tanginess.
- Soy sauce: Filipino soy sauce or a regular dark soy sauce will do.
- Garlic fried rice: leftover rice works best for frying to prevent clumping.
- Seasonal greens: spinach, bok choy, or kangkong are excellent choices.
- Soft-boiled egg: cook to 6–7 minutes for a runny yolk; adjust to your preference.
Serving & storage
Serve the bowl warm, immediately after assembling for the best taste and texture. Leftover adobo chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a covered pan over low heat. Cooked rice should be cooled and stored properly to prevent bacterial growth, then reheat thoroughly before serving. Soft-boiled eggs are best prepared fresh but can be stored peeled in the fridge for up to 1 day.
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Chef tips
- For best flavor, marinate the chicken in soy sauce and vinegar for 30 minutes to 1 hour before starting the recipe.
- Use day-old rice for the garlic fried rice to achieve a better texture and prevent clumping.
- If you prefer less vinegar tang, reduce vinegar quantity by 1 to 2 tablespoons.
- Ensure the chicken is fully cooked to 75°C (165°F) for food safety.
- The soft-boiled egg yolk adds a creamy texture to the bowl, but cook to your preferred doneness.
- Leftover adobo sauce can be reduced by simmering uncovered to intensify flavors.
Ingredients
- 1.2 kgbone-in, skin-on chicken thighs
- 120 mlsoy sauce
- 120 mlcane vinegar or apple cider vinegar
- 4 clovesgarlic, crushed
- 2 mediumbay leaves
- 1 tspwhole black peppercorns
- 2 tbspvegetable oil
- 500 gcooked jasmine or long-grain rice (preferably day-old)
- 4 clovesgarlic, thinly sliced
- 200 gseasonal greens (e.g., spinach, bok choy, or kangkong), washed and chopped
- 4large eggs
- Saltto taste
- Black pepperto taste
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Equipment
- large heavy-bottomed pot with lid
- frying pan or wok
- medium saucepan
- slotted spoon
- tongs
- fine mesh strainer or colander
- kitchen timer
Nutrition per serving
- Calories620
- Protein42 g
- Carbs55 g
- Fat20 g
Step-by-step
Step 1
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed garlic cloves and sauté until fragrant and lightly golden, about 2 minutes.Step 2
Add the chicken thighs skin-side down and brown for about 5 minutes per side until golden brown. Remove and set aside.Step 3
Pour the soy sauce and vinegar into the pot. Add bay leaves, whole peppercorns, and browned chicken thighs back into the pot. Do not stir to preserve the vinegar flavor. Bring to a gentle boil, then reduce heat to low and cover with lid slightly ajar.Step 4
Simmer the chicken gently for 45 minutes, turning the thighs halfway through to coat them evenly with the sauce, until the chicken is tender and fully cooked (internal temperature should reach 75°C/165°F).Step 5
While the chicken is braising, bring a medium saucepan of water to a rolling boil. Gently add eggs and cook for 6-7 minutes for soft-boiled. Transfer eggs to an ice bath and cool completely. Peel when ready to serve.Step 6
Heat the remaining 1 tablespoon of vegetable oil in a frying pan or wok over medium heat. Add sliced garlic and cook until crisp and golden. Remove garlic and set aside on paper towel.Step 7
Add the cooked rice to the pan, stirring to coat with the garlic oil. Cook for 5 minutes, stirring occasionally, until the rice is heated through and slightly toasted. Season with salt to taste.Step 8
In the same pan, add the chopped seasonal greens and sauté for 2-3 minutes until wilted and tender. Season lightly with salt and pepper.Step 9
To assemble, place a portion of garlic fried rice in each bowl. Top with sautéed greens, 2-3 pieces of chicken thighs, and a soft-boiled egg cut in half. Spoon some of the reduced braising sauce over the chicken and rice. Garnish with crispy garlic slices.
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