Chicken Adobo

Chicken Adobo

Carol Kicinski
Prep Time 25 mins
Cook Time 55 mins
Servings 2


  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 bone-in skin-on chicken thighs
  • 0.5 tablespoon vegetable oil
  • 6 cloves garlic peeled and thinly sliced
  • 1 jalapeño peppers seeded, deveined, and thinly sliced
  • 1/3 cup Marukan organic rice vinegar
  • 1/3 cup tamari or gluten-free soy sauce
  • 3 bay leaves
  • 1 tablespoons brown sugar
  • 1/2 c dry brown rice


  • Combine rice with 1 1/2 c lightly salted water in a rice cooker or on the stovetop & cook according to package instructions.
  • While rice cooks, pat dry then lightly salt and heavily pepper the chicken. Heat the oil in a large soup pan or Dutch oven over medium heat. Add the chicken, skin-side down, working in batches so as not to over-crowd the pan. Cook until golden brown, about 10 minutes. Transfer the chicken to a plate.
  • Add the garlic and jalapeños to the hot oil and cook for 30 seconds or until fragrant. Add the vinegar, tamari, bay leaves, and brown sugar. Bring to a boil, then reduce the heat to simmer. Add the chicken back to the pot, skin-side up. Cover the pan and cook until the chicken is tender and just staring to pull away from the bones, 35-40 minutes.
  • Transfer the chicken to a clean plate and remove the bay leaves. Turn the heat up under the pot and bring the sauce to a boil. Let boil, uncovered, until the sauce starts to thicken, 5-7 minutes. Put the chicken back in the pot, turning to coat with the sauce.
  • Serve with rice.
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