Adobo seasoned chicken and rice

Adobo seasoned chicken and rice

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Category: Main Course

Cuisine: Filipino

Yield: 4

Adobo seasoned chicken and rice


    For the adobo seasoning:
  • 40g salt
  • 5g granulated garlic
  • 2g ground cumin
  • 2g granulated onion
  • 2g paprika
  • 4g freshly ground black pepper
  • 4g ground turmeric
  • 3g finely chopped fresh oregano leaves
    For the chicken and rice:
  • 4 chicken thighs, with skin, cut in 1/2
  • 4 chicken breasts, with skin, cut in 1/2 lengthwise
  • 5 tbsp olive oil
  • 1 large Spanish onion, finely diced
  • 1 medium green pepper, finely diced
  • 1 medium red pepper, finely diced
  • 65g tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
  • 4 cloves garlic, finely chopped
  • 600g long-grain rice
  • 1125ml homemade chicken stock
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup frozen peas (not thawed)
  • 100g pimento stuffed green olives
  • 100g pitted picholine olives
  • Finely chopped fresh oregano leaves
  • Freshly chopped coriander leaves
  • Freshly chopped flat-leaf parsley
  • Freshly squeezed lime juice


  • Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
  • Heat 3 tbsp of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
  • Place the browning pan with the remaining 2 tbsp oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 min.
  • Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 min. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 mins.
  • After 10 mins add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 mins.
  • Remove the pot from the heat and let sit 5 mins covered. Remove the lid, fluff the rice and gently fold in the olives, coriander, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.


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