A one-pot twist on the classic Filipino comfort dish, this Chicken Adobo is made effortless with your rice cooker. This Chicken Adobo Rice Cooker has tender chicken breasts simmer in a sweet, tangy, and savory sauce, soaking into perfectly fluffy rice. Minimal prep. Maximum flavor.

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How to make Adobo Chicken Rice Cooker

Step 1: Add the rinsed rice, and and thinly sliced chicken.

Step 2: Add the rest of the ingredients. Do not mix.

Carmen Spillette

Chicken Adobo Rice Cooker

5 from 3 votes

A one-pot twist on the classic Filipino comfort dish, this Chicken Adobo is made effortless with your rice cooker. Chicken Adobo Rice Cooker has tender chicken breasts simmer in a sweet, tangy, and savory sauce, soaking into perfectly fluffy rice. Minimal prep. Maximum flavor.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Mains

Cuisine: Filipino

Calories: 352

Ingredients Equipment Method Nutrition Notes

Ingredients

2 chicken breasts (or chicken thighs) boneless skinless, thinly sliced
1 cup jasmine or long-grain white rice rinsed
¾ cup chicken stock or water
¼ cup white vinegar
3 tablespoon soy sauce
1 tablespoon dark soy for color
1 tablespoon honey
5 garlic cloves lightly smashed
½ onion thinly sliced
3 bay leaves
1 teaspoon whole black peppercorns

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Equipment

1 Rice cooker

Method

Rinse the rice thoroughly under cold water until the water runs clear.
1 cup jasmine or long-grain white rice
Add the sliced chicken breasts, onions, garlic, and black peppercorns.
2 chicken breasts (or chicken thighs)
Pour in the soy sauce, sweet soy sauce, vinegar, and honey over the top.
¼ cup white vinegar, 3 tablespoon soy sauce, 1 tablespoon dark soy, 1 tablespoon honey, 5 garlic cloves, ½ onion, 3 bay leaves, 1 teaspoon whole black peppercorns
Add the rinsed rice to your rice cooker.
Gently pour in the chicken stock or water. Place the bay leaves on top.
¾ cup chicken stock
Cook using the regular rice setting. Let the rice cooker run its full cycle.
Once done, let it sit for 5-10 minutes.
Remove the bay leaves and gently fluff the rice to mix everything together.
Serve hot, optionally garnished with green onions or a drizzle of sauce from the bottom of the pot.

Notes

Swap for thighs: Prefer darker meat? Use boneless, skinless chicken thighs for extra juiciness.

Nutrition

Calories: 352kcalCarbohydrates: 47gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 57mgSodium: 1118mgPotassium: 308mgFiber: 1gSugar: 6gVitamin A: 57IUVitamin C: 2mgCalcium: 39mgIron: 2mg