Poached Chicken Adobo with Seasonal Greens
A classic Filipino chicken adobo prepared with a gentle poaching technique to maintain tender, flavorful meat, served alongside sautéed seasonal leafy greens. This weeknight-friendly dish highlights the balance of tangy vinegar and savory soy flavors, complemented by fresh, local produce.
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Let’s get cooking.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn a large skillet, combine the soy sauce, vinegar, minced garlic, bay leaf, black peppercorns, and water. Stir gently to mix.
- No timer neededAdd the chicken thighs skin-side down to the skillet, making sure they are submerged partially in the adobo liquid.
- 25:00Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover the skillet, and poach the chicken gently for 25 minutes, turning the chicken halfway through.
- No timer neededAfter 25 minutes, remove the chicken from the skillet and set aside on a plate. Remove and discard the bay leaf and peppercorns from the liquid.
- 05:00Increase the heat to medium-high and simmer the cooking liquid uncovered for about 5 minutes, stirring occasionally, until it reduces slightly to a glossy sauce.
- 05:00While the sauce is reducing, heat vegetable oil in a separate pan over medium heat. Add the seasonal leafy greens and sauté until wilted and tender, about 3-5 minutes. Season with salt to taste.
- 03:00Return the chicken to the reduced sauce in the skillet, spoon sauce over the chicken, and heat through for 2-3 minutes.
- No timer neededPlate the poached chicken with the sautéed seasonal greens alongside steamed rice. Spoon extra sauce over the chicken before serving.
Chef tips
- For more intense flavor, marinate the chicken in soy sauce and vinegar with garlic for 30 minutes before poaching.
- Maintain a very gentle simmer during poaching to keep the chicken tender and prevent toughness.
- Adjust vinegar quantity according to your preferred level of tanginess.
- Use fresh, firm seasonal greens for best texture and flavor.
- Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Equipment check
- large deep skillet or sauté pan with lid
- knife
- cutting board
- measuring cups and spoons
- wooden spoon or spatula
Nutrition per serving
- Calories420
- Protein38 g
- Carbs8 g
- Fat22 g
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Behind the dish.
Overview
Chicken adobo is a beloved Filipino dish known for its savory, tangy flavors that come from a combination of vinegar, soy sauce, garlic, and spices. This version uses a poaching technique to gently cook the chicken, resulting in tender, juicy meat that absorbs the aromatic liquid. Paired with sautéed seasonal leafy greens, this recipe makes for a wholesome and satisfying weeknight meal.
Why you’ll love it
Poaching the chicken keeps it incredibly moist while infusing it with the essential adobo flavors. The use of fresh, seasonal greens adds both color and a nutritious component to the dish. Simple, quick, and balanced, this recipe is perfect for busy nights yet delivers authentic Filipino comfort.
Ingredient notes
Use bone-in, skin-on chicken thighs for best flavor and tenderness. Traditional Filipino cane vinegar or white vinegar works well to provide the characteristic tanginess. Soy sauce adds the salty, umami depth. Fresh garlic is essential — mince or crush it finely for full flavor. For seasonal greens, choose spinach, kale, or bok choy based on availability. Adjust vinegar and soy sauce amounts based on your taste preference.
Serving & storage
Serve the chicken and greens hot, ideally over steamed jasmine rice or your preferred rice variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. If storing the greens separately, add them just before serving to maintain freshness.
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