Rice-Cooker Chicken Adobo

The easier the better some nights, and this Chicken Adobo certainly doesn't disappoint. It might be one of the lowest effort dinners I've ever cooked. All you need is a K-Mart Rice Cooker, and you are laughing. This makes 4 fairly decent-sized servings and can be easily scaled with more rice. I've kept it lean with chicken tenderloin, but feel free to go for chicken thigh if you want juicer meat.

What's In It?

Before cooking.

500g Chicken Tenderloin

2 Cups Uncooked (& Rinsed) Long Grain Rice

1 Cup Filtered Water

1/2 Cup White Vinegar

1/2 Cup Soy Sauce

2 Tbsp Sweet Soy Sauce

1 Tbsp Honey

1 Tbsp Siracha

2 Tsp Sesame Oil

2 Tsp Mince Garlic

3 Bay Leaves

1 Onion Diced

Spring Onion to Garnish

Cracked Pepper

Let's Cook!

Plug the rice cooker in and turn it on at the wall, it should signal that it's warm. Rinse the rice until the water runs clear before putting it into the rice cooker. Pour in all the liquids one after the other, followed by the garlic. Stir through to mix in all the sauces with the rice. Dice the onion and then the chicken tenderloins into cubes before throwing them on top. Stir through so that everything is evenly mixed. Place the bay leaves on the top before putting on the lid and turning the rice cooker on to cook. Now we wait!

Ready to serve!

Once the rice cooker is finished, spoon out into a storage container or into bowls before serving with diced spring onions and cracked pepper. If you want to bring up the heat add a little chilli oil or more Siracha sauce.

Serves 4: 365 kcal - 50C / 2.5F / 35P