One Pot Adobo Chicken Rice

I love myself a delicious pot of chicken adobo, it's a staple dish for every filipino family. I decided to try making the rice and the adobo together. I mellowed down the soy sauce and vinegar ratio so that it wouldn't overwhelm the rice. This meal was hubby and toddler approved. Plus I only used one pan to make this meal.




Ingredients
4 pieces chicken thigh
3 tbsp soy sauce
1.5 tbsp cane vinegar
5 garlic cloves crushed
2 bay leaves
1 cup rice
1/4 cup chicken broth or water
1.5 cups chicken broth or water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar

1. In a skillet or any pan that has a lid, add 2 tbsp of oil on medium heat. Add the chicken thighs and brown on both sides and seasoning with salt and pepper.

2. Add the 3 tbsp soy sauce, 1.5 tbsp cane vinegar, 5 garlic cloves, 2 bay leaves, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp sugar. Bring to a boil and coat the chicken in the sauce. Once the sauce begins to reduce add 1/4 cup of chicken broth or water. Bring to a boil and cover. Cook for 15mins covered on medium heat.

3. Uncover the pan, remove the chicken pieces onto a clean plate and set aside.

4. Add 1.5 cups of chicken broth to the pan and scrape any brown bits from the pan. Add another tbsp of oil, this will make sure the rice doesn't stick to the bottom on the pan. Add the 1 cup of rice and stir.

5. Bring to a boil and return the chicken pieces back to the pan. Cover with the lid.
** important cooking procedure
Cook covered on medium high heat for 15 mins
Then reduce the heat to low and cook for another 10 mins
Turn off the heat and allow to rest for another 10 mins. This part is crucial so that nothing sticks to the bottom. If you try to serve right away the rice will stick to the bottom

6. Garnish with green onions and serve.