Directions

Season the chicken:

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

Cook the chicken:

1. 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:

1. 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. 

2. 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.⁠

3. Serve immediately with white rice and garnished with scallions.