Chicken Adobo Rice Cooker

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.

How to make Adobo Chicken Rice Cooker

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

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

Carmen Spillette

Chicken Adobo Rice Cooker

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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 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course: Rice Cooker

Cuisine: Rice Cooker

Ingredients Equipment Method Notes

Ingredients

  

• 2 chicken breasts 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 sweet soy sauce for color and caramelization
• 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

• Rice cooker

Method

 

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. Add the rinsed rice to the bottom of your rice cooker pot.
3. Layer the ingredients on top of the rice (do not mix).
4. Add the sliced chicken breasts, onions, garlic, and black peppercorns.
5. Pour in the soy sauce, sweet soy sauce, vinegar, and honey over the top.
6. Gently pour in the chicken stock or water. Place the bay leaves on top.
7. Cook using the regular rice setting. Let the rice cooker run its full cycle.
8. Once done, let it sit for 5–10 minutes.
9. Remove the bay leaves and gently fluff the rice to mix everything together.
10. 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.

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