Chicken Adobo with Rice

Adobo is one of the simplest braises I make, just soy sauce, vinegar, and garlic doing all the work over a long simmer. It's a dish that tastes better the longer it sits, which makes it a genuinely good fit for meal prep instead of just being convenient for it.

The vinegar in this braise is what sets adobo apart from a plain soy-glazed chicken, giving it a tang that cuts through the richness of the thighs. Letting it simmer covered for a while is what tenderizes the chicken enough to fall apart easily.

Garlic cooked this long turns soft and mellow, almost melting into the sauce instead of staying sharp. Rice underneath is really the only way to eat this, since there's plenty of sauce to soak up.

The recipe card has the full ingredient list and simmer time for all ten portions. Let the chicken cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This adobo tastes even better on day two than it does fresh.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Chicken Adobo with Rice

YIELD

10 portions

ESTIMATED NUTRITION

470 calories • 56g protein • 37g carbs • 9g fat per portion

What I really like about this recipe is how tender the chicken thighs get after simmering in that braise.

Ingredients

• 5 lb chicken thighs

• 10 tbsp low-sodium soy sauce

• 1 cup rice vinegar

• 7 1/2 cups cooked rice

• 2 tbsp olive oil

• 2 tbsp brown sugar

• 6 cloves garlic, smashed

• 3 bay leaves

Directions

1. Sear the chicken in olive oil until browned on both sides.

2. Add soy sauce, vinegar, brown sugar, garlic, and bay leaves; bring to a simmer.

3. Cover and simmer 25–30 minutes, until the chicken is tender.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.