20-Minute Chicken Adobo

20-Minute Chicken Adobo

Filipino Adobo captures the salty-sour-savory flavors Josh Mamaclay grew up with. Rich notes of black garlic and shiitake amplify succulent quick-cooking chicken thighs, creating an intensely savory golden brown sear in the pan. The resulting fond is a delicious base for a fast and easy pan sauce that gets a final punch of acidity to brighten these deep flavors.

This recipe isn't exactly the traditional adobong manok recipe, but it comes close in flavor and can be made in a fraction of the time!

2 pounds boneless, skinless chicken thighs⁠
2 tablespoons Filipino Adobo Spice⁠
1 tablespoons neutral oil⁠
1 medium yellow onion, thinly sliced⁠
6 oz green beans, trimmed and halved lengthwise⁠
3 heads baby bok choy, roughly chopped⁠
1/2 cup water⁠
1 teaspoon white vinegar or lemon juice⁠
1/2 teaspoon salt
2 cups cooked white rice⁠

Season the chicken In a large bowl, use your hands to mix the chicken and Filipino Adobo spice until evenly coated. Set aside.⁠

Cook the chicken Heat oil a large nonstick skillet over medium heat until shimmering. Add the chicken, smooth side down, and cook until well browned, about 5 minutes. Flip and cook until the thickest part of the chicken reads 165 degrees, another 5 minutes. Transfer cooked chicken to a plate and set aside.⁠

Make the sauce. With the pan still set over medium, add the green beans, onions, and bok choy. Saute until onions begin to soften and browned bits from pan begin to lift, about 3 minutes. Increase the heat to medium high and add the water. Using a wooden spoon or sturdy spatula, scrape up the remaining browned bits from the pan and stir to dissolve into the sauce. Add the vinegar/lemon juice, taste, and season with salt as needed. Return the chicken and any accumulated juices back to the pan. Remove from heat and cover, allowing everything to warm through, about 5 minutes.⁠

Serve immediately with white rice.


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