Chicken Adobo
Photography by Olivia Hayo for Edible San Diego
Photography by Olivia Hayo for Edible San Diego
Recipe submitted by Angie Silva for Cook the Cover
Tested by Lincoln Williams
“This Filipino dish was always present at my Rivera family’s gatherings when I was young, no matter the occasion. After moving to San Diego and away from family, I longed to replicate this traditional dish to serve to my own family. I reconnected with my niece, Paula, who was live-streaming this very recipe one day. I took her ladle of this and handfuls of that and was able to recreate it and make it my own. It’s now a staple that I love to make for my family and friends. It’s always a hit at home and at potlucks! Be sure to serve it with lots of steamed white rice.”
Recipe submissions from Cook the Cover are tested and published as prepared by guest chefs.
Ingredients for Cook the Cover 2024 proudly sponsored by Jimbo’s.
Originally published in issue 75.
Ingredients
SERVES 6–8
- 3–4 pounds chicken thighs*
- Salt and pepper to taste
- 2 tablespoons neutral oil, divided (we go with avocado oil)
- 2 cups julienned yellow onions
- 3 tablespoons chopped garlic
- 1 tablespoon grated fresh ginger (from about a ¾-inch piece)
- 2 dried bay leaves
- ¼ cup regular soy sauce
- 2 tablespoons dark soy sauce (for color)
- 2 teaspoons white sugar
- 2 tablespoons whole black peppercorns**
- ½ cup apple cider vinegar
- ¼–½ cup water (to cover at least ¾ inch)
- Cooked rice, for serving
- *Either whole chicken thighs or boneless skinless will work in this recipe
- **Whole peppercorns can be added in a tea sachet if desired
Instructions
- Lightly salt and pepper chicken thighs on all sides. Heat a large shallow pot over medium heat and add just enough oil to coat.
- Brown chicken 3 to 5 minutes on each side, then set aside on a platter.
- In the same pot, sauté onions in remaining oil over medium heat until translucent, 6 to 8 minutes. Add garlic and sauté until fragrant, then add ginger.
- Add the chicken back to the pot with the remaining adobo ingredients; bring to a boil.
- Lower the heat and simmer, covered, for 45 to 50 minutes, turning the chicken once halfway through. Uncover and continue cooking for an additional 10 minutes to caramelize the broth.
- Remove bay leaves before serving and enjoy with steamed rice.
Angie Silva
