Adobo Loco Moco

Loco Moco is a traditional Hawaiian dish, a humble version of the plate-lunch. This Adobo Loco Moco marries the rice plate with the classic Filipino Chicken Adobo, and is the perfect savory food for breakfast, lunch or dinner!
Adobo Loco Moco with shredded chicken adobo on a bed of brown rice with a sunnyside up egg, tomatoes, onions, on a banana leaf.
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5 from 9 votes
Prep Time 10 minutes
Cook Time 30 minutes
Marinating time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Liren Baker


  • 1/2 cup good quality soy sauce
  • 1/2 cup Apple cider vinegar
  • 8 cloves garlic minced or finely mashed
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 chicken thighs skinless boneless
  • 2 chicken breasts skinless boneless
  • 2 tablespoons olive oil divided
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 1 cup diced tomato
  • 1 Cup finely diced red onion
  • 1 jalapeño seeded and finely chopped
  • 1/3 Cup cilantro finely chopped
  • 1 teaspoon kosher salt
  • 4 large eggs
  • Brown rice for serving


  • In a glass bowl, mix together the soy sauce, vinegar, garlic, pepper and bay leaves. Add the chicken and coat on all sides. Cover with plastic wrap and marinate the chicken in the refrigerator for at least 20 minutes or overnight.
  • While the chicken marinates, make the tomato and onion relish. Place the tomatoes, onions, jalapeños, cilantro, and salt in a small glass bowl. Stir to combine and set aside to chill in the refrigerator.
  • Place the chicken, marinade, bay leaves and chili (if using) in a deep sided sauté pan and place over medium heat.
  • When the sauce begins to bubble, turn the chicken and cook until the meat is nearly cooked through, about 15 minutes.
  • Transfer the sauce to a bowl, add oil to the pan, and brown the chicken on all sides.
  • Return the sauce to the pan, bring to a boil and lower heat to a simmer. Cover and simmer for about 20-30 minutes, or until the chicken is tender and the sauce a thick and deep color.
  • Shred the chicken with two forks. If you lose track of time and/or find that the sauce has reduced too much, add a touch of water to the sauce.
  • Mix the cornstarch with water in a small bowl until it is smooth with no lumps and whisk into the pan. The sauce will thicken a bit. Remove pan from the heat.
  • Heat remaining oil in a nonstick pan over low heat. Crack the eggs gently, leaving spaces between the eggs. Cook for about four minutes or until the egg whites are set and the yolks are cooked to your desired doneness.
  • To serve, place the shredded chicken adobo and some of the sauce over a bed of rice, and top with an egg and the tomato onion relish. Serve immediately.
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