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.

Hungry for more? Here are my easy Filipino recipes, from adobo to lumpia.

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.

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Carmen Spillette

Chicken Adobo Rice Cooker

5 from 7 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

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 tbsp soy sauce, 1 tbsp dark soy , 1 tbsp honey, 5 garlic cloves, ½ onion, 3 bay leaves, 1 tsp 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

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