Chicken Adobo with Rice

By kimvess

Ingredients

• 1-1/2 cups long-grain white rice
• Kosher salt
• 1 Tbs. vegetable oil
• 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
• Freshly ground pepper
• 4 large cloves garlic, minced
• 1/2 cup distilled white vinegar
• 1/2 cup lower-sodium soy sauce
• 1 dried bay leaf
• 1 tsp. freshly cracked black peppercorns

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and set aside with the cover on.

Meanwhile, heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the chicken, season with 1/4 tsp. each salt and pepper, and cook, stirring occasionally, until light golden-brown, 4 to 6 minutes. Add the garlic and cook, stirring occasionally, 2 more minutes. Add the vinegar, soy sauce, bay leaf, and pepper. Bring to a boil, reduce the heat to medium low, and simmer until the liquid reduces by about one-quarter, 8 to 10 minutes. Discard the bay leaf.

Just before serving, uncover the rice and fluff it with a fork. Serve the chicken and sauce over the rice.