This quick chicken adobo brings all the salty-sour-savory goodness of traditional Filipino adobo with the convenience of a weeknight skillet dinner. Using Curio’s Filipino Adobo blend with black garlic and shiitake, the chicken thighs develop a rich, golden sear that forms the base of a flavorful, umami-packed pan sauce. Paired with green beans, bok choy, and a final splash of vinegar or lemon juice, it’s bright, hearty, and perfect with a side of steamed rice.
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!
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.
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2 comments
Susan Turner: December 26, 2022
Hi Susan. Susan from the Curio kitchen, here. So glad you enjoyed Josh’s adobo. Thank you for taking time to let us know. Here’s to happy, spicy cooking int 2023!
Susan: December 26, 2022
yummy, josh. and pretty, too. thanks. s.h.
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Hi Susan. Susan from the Curio kitchen, here. So glad you enjoyed Josh’s adobo. Thank you for taking time to let us know. Here’s to happy, spicy cooking int 2023!
yummy, josh. and pretty, too. thanks. s.h.