Adobo-Inspired Braised Chicken Thighs with Seasonal Vegetables
A comforting Filipino-inspired skillet supper featuring chicken thighs braised in a tangy soy-vinegar sauce, paired with seasonal root vegetables. This dish balances familiar braising techniques with vibrant, accessible flavors perfect for weeknight dinners.
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Overview
This recipe puts a Filipino spin on classic braised chicken thighs using an adobo-inspired sauce. Tender chicken thighs are slowly braised in a tangy mixture of soy sauce, vinegar, garlic, and spices alongside a medley of seasonal root vegetables like carrots and potatoes. The one-skillet method creates a deeply flavored, comforting supper perfect for busy weeknights.
Why you’ll love it
- Flavorful and balanced: The bright vinegar and salty soy combine with mellow garlic and bay leaves for authentic adobo notes without complexity.
- One-skillet ease: Cook chicken and vegetables together, saving time and minimizing cleanup.
- Seasonal versatility: Swap root vegetables to suit availability and preference.
- Comfort food: Braising yields tender, juicy chicken while vegetables absorb the rich sauce.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs provide the best flavor and texture for braising.
- Soy sauce & vinegar: Use Filipino cane vinegar if possible or substitute with apple cider vinegar for tang.
- Seasonal root vegetables: Carrots, parsnips, and potatoes hold up well during braising.
- Garlic & bay leaves: Essential aromatics for authentic adobo flavor.
Serving & storage
Serve hot over steamed white rice or with crusty bread to soak up the braising sauce. Leftovers refrigerate well in an airtight container for up to 3 days and reheat gently on the stovetop or microwave until steaming hot. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.
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Chef tips
- Use a heavy-bottomed skillet with a lid to ensure even cooking and moisture retention during braising.
- For crispier skin, you can broil the chicken in the oven for 2-3 minutes at the end, watching carefully to prevent burning.
- Make sure chicken is cooked through by checking that juices run clear or using a meat thermometer to reach 75°C (165°F).
- Feel free to substitute other root vegetables like parsnips or turnips depending on availability.
- Leftover chicken and vegetables taste great reheated the next day, as the flavors deepen.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
- 3 tablespoonssoy sauce
- 3 tablespoonswhite vinegar (or Filipino cane vinegar)
- 4cloves garlic, minced
- 2medium carrots, peeled and cut into 4 cm chunks
- 2medium potatoes, peeled and quartered
- 1medium onion, thinly sliced
- 2bay leaves
- 1/2 teaspoonblack peppercorns
- 1 tablespoonvegetable or canola oil
- 1/2 cupwater
- to tastesalt and freshly ground black pepper
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Equipment
- large cast iron or heavy skillet with lid
- knife
- cutting board
- measuring spoons
- measuring cup
- spoon
Nutrition per serving
- Calories450
- Protein38 g
- Carbs20 g
- Fat22 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper.Step 2
Heat oil in a large cast iron skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear until golden brown, about 5 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.Step 3
Lower heat to medium. Add the sliced onion and minced garlic to the skillet. Sauté until fragrant and translucent, about 3 minutes.Step 4
Return chicken thighs to the skillet on top of onion and garlic. Add soy sauce, vinegar, bay leaves, peppercorns, and water. Do not stir. Bring mixture to a simmer, then cover the skillet with a tight-fitting lid.Step 5
Simmer gently over low heat for 25 minutes, allowing chicken to braise and tenderize.Step 6
After 25 minutes, carefully add carrots and potatoes to the skillet, nestling them around the chicken. Cover and continue to simmer for another 15 minutes, until vegetables are tender and chicken is fully cooked (internal temp 75°C / 165°F).Step 7
Remove lid and cook uncovered for 5 minutes to reduce the sauce slightly, basting chicken and vegetables with the sauce occasionally.Step 8
Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
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