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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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.
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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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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.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1kg)
- 150 mlsoy sauce (about ⅔ cup)
- 120 mlwhite vinegar or cane vinegar (about ½ cup)
- 4 clovesgarlic, minced
- 1bay leaf
- 1 tspwhole black peppercorns
- 120 mlwater (about ½ cup)
- 2 tbspvegetable oil
- 200 gseasonal leafy greens (such as spinach, kale, or bok choy)
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Equipment
- 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
Step-by-step
Step 1
In a large skillet, combine the soy sauce, vinegar, minced garlic, bay leaf, black peppercorns, and water. Stir gently to mix.Step 2
Add the chicken thighs skin-side down to the skillet, making sure they are submerged partially in the adobo liquid.Step 3
Bring 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.Step 4
After 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.Step 5
Increase 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.Step 6
While 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.Step 7
Return the chicken to the reduced sauce in the skillet, spoon sauce over the chicken, and heat through for 2-3 minutes.Step 8
Plate the poached chicken with the sautéed seasonal greens alongside steamed rice. Spoon extra sauce over the chicken before serving.
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