Chicken Adobo with Brown Rice

The most beloved Filipino dish — and a great gym meal. Vinegar and soy sauce brine the chicken, making it tender and deeply flavored. Use chicken breast to keep it lean. The leftover sauce over rice is the best part.

Estimated cost: ₱146–₱170

Total 40 min · Serves 1

Nutrition per serving: 1102 kcal · 105 g protein · 101 g carbs · 28 g fat

Ingredients

• 400g, cut into pieces Chicken Breast
• 2 cups cooked Brown Rice
• 3 tbsp Soy Sauce
• 4 tbsp Vinegar
• 1 head crushed Garlic
• 3 pcs Bay Leaf
• 1 tsp whole peppercorn Black Pepper
• 1 tbsp Cooking Oil

Steps

1. Combine chicken, soy sauce, vinegar, crushed garlic, bay leaves, and peppercorns in a pot. Do not stir yet — let the vinegar cook off the rawness first.
2. Bring to a boil uncovered. Skim off foam. Simmer 20 minutes until chicken is cooked through.
3. Remove chicken. Sear in 1 tbsp oil until slightly browned on both sides, 2-3 minutes.
4. Return chicken to the pot. Reduce the braising liquid over medium-high heat until slightly thickened.
5. Serve over brown rice with the sauce spooned over everything.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).