one-pot dinner · One pan
Filipino Chicken Adobo with Green Beans
This is a practical one-pot adobo for nights when chicken needs to do more than simply exist in the fridge. Reducing the braising liquid at the end gives the chicken and beans a proper coating instead of a thin, vaguely apologetic puddle.
Major allergens listed: Soy, Wheat
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Brown the chicken. Heat a Dutch oven or wide heavy pot over medium-high heat. Add the oil, then arrange the chicken skin-side down. Cook until the skin is browned, 6 to 8 minutes. Turn and cook 2 minutes more. Transfer the chicken to a plate; pour off all but about 1 tablespoon of fat.
- Build the adobo braise. Lower the heat to medium. Add the soy sauce, cane vinegar, water, garlic, bay leaves, peppercorns, and brown sugar. Scrape up any browned bits and cook for 3 to 4 minutes, then return the chicken to the pot skin-side up along with any collected juices.
- Braise until tender. Bring the liquid just to a Cook in liquid with gentle, occasional bubbles—not a full rolling boil.. Cover, reduce the heat to low, and cook until the chicken is nearly tender, 20 to 25 minutes. Keep the liquid at a gentle simmer rather than a rolling boil.
- Reduce the sauce with the beans. Uncover and add the green beans. Cook in liquid with gentle, occasional bubbles—not a full rolling boil., turning the chicken and stirring the beans occasionally, until the beans are crisp-tender and the liquid has Simmer a liquid so some water evaporates, concentrating the flavor and often thickening it. to a glossy sauce that coats the chicken, 8 to 12 minutes. If the sauce tightens before the beans are done, add a small splash of water.
- Check doneness and serve. Check the thickest part of a thigh near, but not touching, the bone; it must reach 165°F. Remove the bay leaves. Spoon the Simmer a liquid so some water evaporates, concentrating the flavor and often thickening it. sauce over the chicken and green beans, then serve hot.
Sauce consistency
The sauce will look loose at first, then reduce quickly once uncovered. Keep an eye on it during the final few minutes so the sugars and soy sauce do not scorch.
Salt level
Soy sauce provides most of the seasoning. Taste the finished sauce before adding any salt.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container for up to 3 days. Reheat until the chicken reaches 165°F; add a splash of water if the sauce has thickened too much.
Boneless chicken
Use 2 pounds boneless, skinless chicken thighs. Simmer covered for about 12 to 15 minutes before adding the green beans, then confirm the chicken reaches 165°F.
More vegetables
Replace up to half the green beans with sliced bok choy. Add bok choy during the last 2 to 3 minutes so it wilts without surrendering completely.
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