Adobo Chicken Rice in a Rice Cooker is a simple, flavorful dish that combines the rich, tangy-sweet flavors of Filipino chicken adobo with the convenience of a one-pot meal. This recipe uses a rice cooker to cook both the rice and the chicken simultaneously, making it perfect for busy days or for anyone looking for an easy, hands-off way to prepare a hearty meal.
To make this dish, start by assembling your ingredients: chicken thighs, onions, soy sauce, vinegar, garlic, bay leaves, black pepper, and a touch of sugar. As the rice absorbs the cooking liquid, it becomes infused with the savory, tangy flavors of the adobo. The chicken steams gently on top, staying moist and tender while releasing its juices into the rice below. Once the rice cooker finishes its cycle, let the dish sit on the “keep warm” setting for 10-15 minutes to allow the flavors to meld.
Fluff the rice with a fork, mixing in some of the chicken juices for extra flavor. Serve the chicken over the rice with a garnish of chopped green onions or crispy garlic chips for added texture. This dish is not only incredibly easy to prepare but also delivers the comforting, bold flavors of adobo with minimal cleanup. Perfect for a satisfying meal at home!
Do I Need Bay Leaves?
Bay leaves play a subtle yet important role in Adobo Chicken Rice by adding depth and complexity to its flavor profile. That said, no, they are not essential, but will definitely elevate your dish! While bay leaves may not seem like the star of the dish, their aromatic, herbal quality enhances the overall flavor, tying together the bold flavors of soy sauce, vinegar, and garlic.
When simmered in the rice cooker, the bay leaves release their earthy, slightly floral essence into the liquid, infusing both the rice and chicken. This balances the tanginess of the vinegar and the saltiness of the soy sauce, rounding out the dish. The bay leaves’ presence is particularly important in adobo dishes, as they provide a signature aroma that is both comforting and distinctly Filipino.
Although bay leaves aren’t meant to be eaten, they’re easy to spot and remove before serving. For an authentic and aromatic adobo, don’t skip this ingredient—it’s a small addition that makes a big difference in flavor! If you’re looking for a substitute, dried thyme or a small piece of cinnamon stick can offer a similar warmth, though the traditional taste of bay leaves is hard to replicate.
What Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors of gochujang, soy sauce, and ginger into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Adobo Chicken Rice in a Rice Cooker
- Total Time: 25 minutes
Description
A savory, one-pot meal featuring tender chicken and fragrant rice infused with the tangy, garlicky, and slightly sweet flavors of classic Filipino adobo.
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water (reduce water by 1/2 cup from usual rice cooker measurement; more on this in the recipe instructions)
- 3 chicken thighs, diced
- 1/4 cup soy sauce
- 1 tbsp dark soy sauce (optional; adds extra umami)
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 small onion, thinly sliced
- 1 tbsp brown sugar
- 1 tsp black pepper
- Optional: Chopped green onions, for garnishing
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using, but reduce the total amount by 1/2 cup to accommodate the soy sauce and vinegar liquids.
- On top of the rice, layer the diced chicken thighs, soy sauce, white vinegar, minced garlic, sliced onion, brown sugar, black pepper, and bay leaves.
- Gently stir the top layer to distribute the seasonings and ensure the chicken is coated without disturbing the rice layer too much.
- Turn on the rice cooker and cook as you normally would for rice. The rice will absorb all the flavors as it cooks alongside the chicken.
- Once the rice cooker switches to the “keep warm” setting (if your rice cooker does not have that, just let it rest for an additional 10 minutes with the lid on), let it rest for 10 minutes.
- Remove the bay leaves, fluff the rice, and serve warm. Garnish with chopped green onions before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
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