Contains gluten and soy. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
The Filipino national dish at its simplest: chicken braised in soy, vinegar, garlic and black pepper until the sauce turns glossy and addictive. Four pantry ingredients, zero effort, maximum reward over rice.
10 minPrep
35 minCook
45 minTotal
3Serves
Chicken Adobo with Rice
by · Easy
Omnivore
High protein
Low fat
Low sugars
High in potassium
Contains gluten and soy. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
The Filipino national dish at its simplest: chicken braised in soy, vinegar, garlic and black pepper until the sauce turns glossy and addictive. Four pantry ingredients, zero effort, maximum reward over rice.
10 minPrep
35 minCook
45 minTotal
3Serves
Nutrition
Per serving · 0.4 kg
482kcal2044 kJ
Protein54.1 g108%
Carbohydrate56.4 g22%
Net carbs †52.6 g
Sugars4.39 g5%
Fibre3.81 g
Fat4.59 g7%
Saturates1.11 g6%
Salt †3.08 g51%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
600 g
Chicken breast fillet, raw
10 ml
Maple syrup (optional)
200 g
Rice parboiled, raw
200 ml
Drinking water
1 pinch
Pepper black, dried
0.5 g
Bay leaf
5 piece
Garlic raw≈ 25 g
20 g
Spring onion raw
60 g
Wine vinegar
60 ml
Soya sauce
Instructions
1
Cut the chicken breast into large chunks on a cutting board with a santoku knife and crush the garlic cloves flat.
2
Put chicken, garlic, soy sauce, wine vinegar, water, generous black pepper and the maple syrup into a Dutch oven. Bring to a boil without stirring, then simmer uncovered for 30 minutes, turning the chicken now and then, until the sauce reduces to a glossy glaze. The bay leaves go into the pot as well.
3
Meanwhile cook the rice in a saucepan. Serve the adobo over the rice with sliced spring onion.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
600 g
Chicken breast fillet, raw
10 ml
Maple syrup (optional)
200 g
Rice parboiled, raw
200 ml
Drinking water
1 pinch
Pepper black, dried
0.5 g
Bay leaf
5 piece
Garlic raw≈ 25 g
20 g
Spring onion raw
60 g
Wine vinegar
60 ml
Soya sauce
Instructions
1
Cut the chicken breast into large chunks on a cutting board with a santoku knife and crush the garlic cloves flat.
2
Put chicken, garlic, soy sauce, wine vinegar, water, generous black pepper and the maple syrup into a Dutch oven. Bring to a boil without stirring, then simmer uncovered for 30 minutes, turning the chicken now and then, until the sauce reduces to a glossy glaze. The bay leaves go into the pot as well.
3
Meanwhile cook the rice in a saucepan. Serve the adobo over the rice with sliced spring onion.
Nutrition
Per serving · 0.4 kg
482kcal2044 kJ
Protein54.1 g108%
Carbohydrate56.4 g22%
Net carbs †52.6 g
Sugars4.39 g5%
Fibre3.81 g
Fat4.59 g7%
Saturates1.11 g6%
Salt †3.08 g51%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.