The original chicken adobo asks you to marinate it for an hour, marinate it overnight, then feel guilty when you forget and only have 20 minutes before dinner. This one pot chicken adobo skips all of that. You dump everything in the pot, you cover it, and 20 minutes later you have chicken, rice, and that unmistakable flavor done at the same time, in one pot.
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No marinating needed. That is not a shortcut that makes this a lesser version of adobo, it is just a smarter one for a Tuesday. The vinegar, soy sauce, garlic, and bay leaves still do their job, they just do it while everything simmers together instead of sitting in the fridge first.
I grew up eating adobo the traditional way, and I still make it that way sometimes. But most weeknights I do not have the luxury of a marinating window, and this version has genuinely become the one I make more often because it gets dinner on the table without sacrificing the flavor that makes adobo adobo. My boys loves this and this is how I'll be making my adobo from now on.
If you want other variations, try my classic chicken adobo (still no marinating required), if you want a creamier adobo, this coconut version is to die for and id you want delicious adobo wings, this recipe is phenomenal.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Saute the garlic and onion, 1 to 2 minutes, then add the sliced chicken and cook 2 minutes.
- Step 2: Add the rinsed rice and saute for 1 minute, stirring to coat.
- Step 3: Add the stock, vinegar, both soy sauces, honey, bay leaves, and peppercorns. Stir once and cover.
- Step 4: Cook on low for 20 minutes without lifting the lid.
What to serve
- A cucumber salad to keep it fresh
- A simple side of steamed or blanched vegetables
- Fried or soft-boiled eggs on top, a classic adobo add-on
- Mango sago for dessert if you are leaning into a Filipino-inspired dinner
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One Pot Chicken Adobo Rice
Ingredients
Method
- In a small pot or deep pan, saute the garlic and onion over medium heat until fragrant, about 1 to 2 minutes. Add the sliced chicken and cook for 2 minutes, until it picks up a light sear.5 garlic cloves, ½ onion, 2 chicken thighs
- Add the rinsed rice to the pot and saute for 1 minute, stirring so the rice gets coated in the fat and flavor already in the pan.1 cup jasmine or long-grain white rice
- Add the chicken stock, white vinegar, soy sauce, dark soy sauce, honey, bay leaves, and peppercorns. Stir once to combine, then cover with a lid.¾ cup chicken stock, ¼ cup white vinegar, 3 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon honey, 3 bay leaves, 1 teaspoon whole black peppercorns
- Cook on low heat for 20 minutes without lifting the lid, so the rice steams properly and the chicken finishes cooking through.
- After 20 minutes, check the rice. If it is still a little firm or there is excess liquid, cover and cook for 3 more minutes.
- Fluff with a fork, remove the bay leaves, and serve straight from the pot.
Notes
- Do not lift the lid during the 20 minute cook.
- Slice the chicken thin and even so it cooks in the same window as the rice.
- Smash the garlic instead of mincing.
- Use a pot with a tight-fitting lid.
- Taste at the end, a splash more vinegar for tang or honey for sweetness.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for One Pot Chicken Adobo with Rice
Do I need to marinate the chicken for adobo? No, this recipe is built specifically to skip marinating. The chicken simmers directly in the vinegar, soy sauce, and garlic mixture for 20 minutes, which is enough time for it to soak up the adobo flavor without any advance prep.
Can I use chicken thighs instead of chicken breasts? Yes, boneless skinless chicken thighs work great here and are actually more forgiving than breast if the rice needs a few extra minutes to finish. Slice them thin just like the breast so they cook through in the same 20 minute window.
Why does my rice come out undercooked? Undercooked rice usually means the lid is not sealing tightly or it got lifted during cooking. Use a pot with a snug lid, resist checking on it early, and if it still needs more time after 20 minutes, add the extra 3 minutes covered as instructed.
Is the vinegar taste too strong? The vinegar mellows significantly once it simmers under a closed lid for the full cook time. If you taste the sauce right when the vinegar goes in it will seem sharp, but by the time the rice is done it balances out into that classic tangy adobo flavor.
What is the difference between regular soy sauce and dark soy sauce in this recipe? Dark soy sauce is thicker, slightly sweeter, and used mainly for color rather than saltiness. It gives this dish that deep, glossy adobo look without needing to reduce the sauce for longer.
How many servings does this recipe make? This recipe makes about 3 to 4 servings depending on portion size, since it uses 2 chicken breasts and 1 cup of dry rice, which expands as it cooks. If you are feeding a bigger crowd, it doubles cleanly in a larger pot with a tight lid.
Can I add vegetables to this one pan chicken adobo? Yes, hardy vegetables like sliced carrots or green beans can go in at the same time as the rice, since they need the full 20 minutes to soften. Leafy greens like spinach should be stirred in during the last 3 minutes so they wilt without turning mushy.
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