Chicken Adobo Style

Chicken Adobo Style

Servings: 4


  • 4 chicken thighs with skin
  • 4 chicken breasts with skin, cut in half lengthwise
  • 2 Tbsp adobo seasoning
  • Salt and ground black pepper, to taste
  • 5 Tbsp olive oil
  • 1 medium green bell pepper, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 large onion, finely chopped
  • 2 plum tomatoes, seeded and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 cups long-grain rice
  • 4 cups chicken stock
  • 1 bay leaf
  • 3/4 cup black olives, pitted
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch flat-leaf parsley, chopped
  • Squeeze of lime juice


1. Prepare and Season Chicken:

  • Season both sides of the chicken thighs and breasts with salt, pepper, and adobo seasoning.

2. Sauté Chicken:

  • In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
  • Place the chicken pieces skin-side down in the hot oil. Sauté until golden brown, then flip and cook the other side until golden brown. Work in batches if necessary.
  • Transfer the cooked chicken to a separate pot, along with any cooking liquid. Cover and simmer over low to medium heat until tender. Keep warm.

3. Sauté Vegetables:

  • In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.
  • Add the chopped onions, green bell pepper, and red bell pepper. Sauté until softened.
  • Stir in the chopped tomatoes and garlic, and cook for 1 minute.

4. Cook Rice:

  • Add the rice to the skillet with the sautéed vegetables. Stir to coat the rice in the mixture and sauté for 1-2 minutes.
  • Pour in the chicken stock, add the bay leaf, and season with salt and pepper. Bring to a boil.
  • Reduce the heat to medium, cover the skillet, and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender.

5. Finish Dish:

  • Remove the skillet from the heat and let it sit, covered, for 5 minutes.
  • Fluff the rice with a fork, then gently mix in the pitted black olives, chopped cilantro, chopped parsley, and a squeeze of lime juice.
  • Add the cooked chicken to the rice mixture and stir to combine.

6. Serve:

  • Serve the chicken and rice with peppers and olives, accompanied by your favorite side salad.



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