Filipino Chicken Adobo with Steamed Rice and Sautéed Green Beans Chicken in Soy-Vinegar Sauce with Rice and Green Beans

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Combine rice with 300 ml water in a rice cooker or small pot. Cook according to rice cooker setting, or bring to a boil, cover, and simmer on low for 15 minutes. Keep covered until serving.

While rice cooks, pat chicken thighs dry with paper towels. Season lightly with salt. Crush the garlic cloves with the flat side of a knife.

Heat vegetable oil in a large skillet or wok over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove chicken to a plate.

Pour off all but 1 tablespoon of fat from the skillet. Add crushed garlic and sauté for 30 seconds until fragrant. Pour in soy sauce, vinegar, and 120 ml water. Add bay leaves and peppercorns. Bring to a boil.

Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 20 minutes. Flip chicken halfway through. The adobo is done when the chicken is tender and the sauce has reduced slightly.

While chicken simmers, bring a small pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green and crisp-tender. Drain and set aside.

Uncover the adobo and increase heat to medium-high. Let the sauce simmer for 2–3 minutes, spooning over the chicken, until slightly thickened. Taste and adjust salt if needed.

Serve the chicken and sauce over steamed rice, with green beans on the side. Garnish with extra black pepper if desired.