This one-pot chicken and rice is inspired by the sweet and sour flavors of the classic Filipino chicken adobo. A combination of soy sauce, vinegar, and coconut sugar gives this dish a unique sweet, salty, sour flavor. Plus we’re adding in tons of leafy greens and/or cabbage for a healthy dose of veggies. Serve topped with lots of fresh herbs and a garlic and ginger infused oil to balance it all out.
Ingredient highlight
White rice! White rice is obtained by removing the bran, husk, and germ from the whole grain rice kernel. Though it does contain less fiber and other nutrients compared to brown rice, the difference is very minimal. It’s more about the foods you pair the rice with (veggies, protein, healthy fats, etc…). I enjoy eating white rice so much more than brown rice, it cooks quickly, and is a good easy-to-digest source of carbohydrates!
Servings 4
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 1 ½ cups short grain or jasmine white rice, rinsed well*
- 2 cups water
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce or tamari
- ¼ cup apple cider vinegar or white vinegar
- 1 tbsp coconut sugar
- 1 tsp black pepper
- 2 cloves garlic, chopped, smashed, or thinly sliced
- ½ small onion, chopped or thinly sliced
- 4-6 cups chopped kale and/or cabbage
- ½ tsp kosher salt
- Chopped cilantro and/or scallions, for topping
- Chili oil or chili crisp, for topping**
Ginger Garlic Oil (optional):**
- ¼ cup olive oil
- 2 cloves garlic, thinly sliced***
- 1-2- inch knob ginger, sliced into thin strips***
- 1 tbsp sesame seeds (optional)
- ½ tsp red pepper flakes (optional)
- *To rinse rice (see video), add it to a fine mesh sieve and run water over it while you use your hands to agitate the grains (see video). This is important to remove excess starch so that your rice isn’t gummy. I like the short grain Japanese white rice better for this recipe, but both will work!
- **This recipe doesn’t have any fat in it, so it greatly benefits from the ginger garlic oil topping, which also adds some texture with the crispy garlic. You could also just top with a chili oil or chili crisp or simply a pat of butter on top.
- ***You could do all garlic or all ginger, but I like the combo.
- Note: ~ chicken adobo has lots of bay leaves, so if you have some on hand, throw a few into the pot!
Instructions
- In a 6-quart Instant Pot, add the rice and water and shake/swirl to distribute into an even layer.
- Scatter the chicken pieces evenly over top, doing your best not to disturb the rice underneath. Pour the soy sauce and vinegar all over the chicken. Sprinkle the coconut sugar and pepper evenly over the chicken. Scatter the onions and garlic on top of the chicken and then scatter the kale/cabbage on top. Sprinkle the remaining ½ teaspoon salt evenly over the veggies.
- Secure the lid and make sure the vent is set to “sealing”. Pressure cook on high for 4 minutes, then let it naturally release for 10 minutes before releasing the rest of the pressure.
- While that cooks, make the ginger garlic oil (if using, instructions below).
- Give the rice a fluff with a fork, then let it sit for another 5 minutes or so to let the steam off and cool down a bit.
- Serve it topped with chopped herbs and a drizzle or ginger garlic oil, chili oil, or a pat of butter.
- To make ginger garlic oil: to a small skillet, add the oil, garlic, and ginger. Turn the heat to medium. Once you start to see things sizzle, reduce the heat to low or medium-low to maintain a gentle sizzle. Let it cook for about 5 minutes, swirling or stirring occasionally. Add the sesame seeds and red pepper flakes and let sizzle for 1-2 more minutes. You’ll know it’s done when you notice any amount of light golden brown on the garlic. Once you see this, immediately transfer to a heat-safe bowl to let cool (everything will continue to toast and get crisp in there).
Stovetop instructions:
- Follow the same instructions as above using a heavy bottomed pot with a tight fitting lid (like a dutch oven). Cover with the lid, then increase the heat to high to bring to a boil, then reduce to low or medium-low and simmer gently for 20 minutes. Check to see if the rice is cooked
Items you can prep ahead (optional)
- Cut 1 lb boneless skinless chicken thighs into bite-sized pieces
- Chop or thinly sliced 2 cloves garlic
- Chop or thinly slice ½ small onion
- Chop 4-6 cups kale and/or cabbage
- Chop cilantro and/or scallions, for topping
- Make garlic ginger oil topping (optional)
Substitutions:
- To make vegetarian or vegan, leave out the chicken. Serve the rice topped with your protein of choice – like fried eggs, baked tofu, edamame, etc…
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Top with a fried egg.
- Top with some chopped toasted almonds for crunch.
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