Chicken Adobo with Rice (Nut-Free)

Name: Chicken Adobo with Rice (Nut-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 lb Chicken Thighs; 1/2 cup Soy Sauce (Wheat-Free Tamari); 1/4 cup White Vinegar; 6 cloves Garlic; 1 tbsp Black Peppercorns; 2 leaves Bay Leaves; 1 tbsp Sugar; 1/2 cup Water; 2 tbsp Vegetable Oil; 4 cups Cooked White Rice

A classic Filipino dish made safe for nut allergies. Chicken is braised in a savory sauce of soy sauce, vinegar, garlic, and peppercorns. Served over rice.

60m4 servings

Contains soyNUTS-free

520 cal|40g protein|45g carbs|20g fat|2g fiber

Ingredients

about 680 g Chicken Thighs
1/2 cup Soy Sauce (Wheat-Free Tamari)
1/4 cup White Vinegar
6 cloves Garlic
1 tbsp Black Peppercorns
2 leaves Bay Leaves
1 tbsp Sugar
1/2 cup Water
2 tbsp Vegetable Oil
4 cups Cooked White Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine chicken thighs, gluten-free soy sauce, vinegar, minced garlic, peppercorns, bay leaves, and sugar. Marinate for at least 30 minutes.
2Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
3Add marinated chicken to the pot and brown on all sides.
4Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
5Serve hot over cooked white rice.

Substitutions

Soy Sauce → (avoids Wheat)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.