20-Minute Chicken Adobo
Our Filipino Adobo captures the salty-sour-savory flavors Josh Mamaclay grew up with. Here, its notes of black garlic and shiitake amplify the richness of quick-cooking chicken thighs and create an intensely savory golden-brown sear in the pan. The resulting fond is a delicious base for an easy pan sauce that gets a final punch of acidity to brighten these deep flavors.
This recipe isn't exactly a 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
1 tablespoon neutral oil, such as canola or sunflower
1 medium yellow onion, thinly sliced
6 ounces green beans, trimmed and halved lengthwise
3 heads baby bok choy, roughly chopped
1 teaspoon white vinegar or lemon juice
½ teaspoon sea salt
2 cups cooked white rice
Season the chicken In a large bowl, use your hands to mix the chicken and Filipino Adobo until evenly coated. Set aside.
Cook the chicken Heat the 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° F on an instant-read thermometer, another 5 minutes. Transfer the chicken thighs to a plate and set aside.
Make the sauce. With the heat still on medium, add the green beans, onions, and bok choy to the same skillet. Sauté until the onions begin to soften and browned bits from pan begin to lift, about 3 minutes. Increase the heat to medium-high and add ½ cup 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 or lemon juice and stir through. Taste, and add more salt if needed.
Return the chicken and any accumulated juices to the pan. Remove the pan from heat and cover, allowing everything to warm through, about 5 minutes.
Serve immediately with white rice and garnished with scallions.