Chicken Adobo with Coconut Bok Choy Rice
Chicken adobo is one of the Philippines’ most iconic dishes, known for its punchy balance of tangy vinegar, savory soy sauce, and lots of garlic cooked down into a glossy sauce. The chicken becomes deeply seasoned and tender while the skin browns for extra flavor. The method dates back to pre-colonial Philippines, when meat was simmered in vinegar to preserve it in the tropical climate. Here it’s served with coconut rice and bok choy.
Servings: Four
INGREDIENTS
2 pounds bone-in skin-on chicken thighs
6 cloves garlic, smashed
1 tablespoon fresh ginger, grated
1 serrano chile, thinly sliced
2 bay leaves
1/2 cup white vinegar or apple cider vinegar
1/4 cup tamari
1 tablespoon honey
1/2 cup water
1 cup jasmine rice
1 cup full-fat coconut milk
1 cup water
2 scallions, thinly sliced
1 1/2 cups baby bok choy, finely chopped (about 2 small heads)
PREPARATION
Rinse and cook rice: Place 1 c jasmine rice in a bowl and rinse with cold water until the water runs mostly clear. Drain well. Combine jasmine rice, coconut milk, and water in a saucepan. Bring to a gentle simmer, reduce heat to low, cover, and cook 12 minutes. Scatter chopped baby bok choy over the rice, cover again, and cook 3 minutes more until softened. Remove from heat and let sit covered 5 minutes.
Render chicken skin: Place chicken thighs skin-side down in a cold stainless steel or cast iron pot. Cook 6–8 minutes until the fat renders and the skin becomes deep golden. Turn and cook 2 minutes more. Remove chicken.
Build adobo base: Add smashed garlic, grated ginger, serrano chile, and bay leaves. Cook about 1 minute until fragrant. Pour in vinegar, tamari, honey, and water. Bring to a gentle simmer, reduce heat to low, add chicken back in, cover, and cook 20 minutes until the chicken is tender.
Reduce sauce: Remove the lid and simmer 5–8 minutes until the sauce slightly thickens.
Re-crisp chicken: Transfer chicken to a skillet skin-side down and cook 2–3 minutes until the skin crisps again or place on a sheet pan and put under the broiler for 2-3 minutes. Watch carefully!
Plate: Spoon coconut bok choy rice into bowls, place chicken on top, and spoon the adobo sauce over.
Notes:
The chicken can braise up to 1 day ahead. Reheat gently in the sauce and crisp the skin in a skillet just before serving.
If using apple cider vinegar, the sauce will taste slightly rounder and less sharp than traditional adobo made with white vinegar.
Finely chop the baby bok choy so it melts into the rice rather than sitting in large pieces.
