Chicken Adobo

0 stars
(0 ratings)
Chicken Adobo

You’ve seen the memes: 

“Who knew the hardest part of being an adult was figuring out what to cook for dinner every single night of your life until you die.” 

“If I had known cooking for people Every. Single. Night. was part of having a family, I may have stayed single” 

“I hate when I am waiting for mom to make dinner… and then remember I’m the mom.”

They make me giggle on my Instagram feed, but I also feel seen when I read them. 

The fact is, everything they tell you about the benefits of family dinner are true. So I make it, and more often than not we enjoy it. But there are plenty of barriers that make it difficult to do night after night, even when mixing in take-out, frozen go-tos, and good ol’ buttered noodles.  

When I asked my co-workers for their supper challenges, this is what I heard: 

– My kids like different things; there’s nothing I make that they both will eat. 

– I hate cleaning up.

– Grocery shopping takes so much time, especially with toddlers in tow.

And… the number one complaint from my colleagues who for the most part like cooking… 

– Meal planning is such a chore! 

So here’s my hot tip. This week, make Chicken Adobo. (Maybe your picky eater will eat the rice plain with carrot sticks, while your other kiddo devours the chicken?) Then, head on over to Raddish Supper Club and choose 2 more recipes for your weekly menu. May I suggest quick and easy Yakisoba Noodles? Or, how about Taco Salad, my go-to recipe when I don’t know what to make, but want something my whole family loves. 

Raddish Supper Club is committed to helping you get dinner on the table. So tell me, what is your biggest dinner challenge, and what kind of support do you need to overcome it? I can’t deliver you free groceries, or come wash your dishes, or even guarantee a meal everyone in your house will love… but I sure as heck will try! 

From my dinner table to yours, we’re in this together! 

Simmer a flavorful Filipino chicken dish seasoned with soy sauce and vinegar.

  • Active Kitchen Time: 30-40 minutes
  • Cook Time: 25 minutes
  • Yield: 4-6 servings


  • 2 green onions
  • 2 cloves garlic
  • 1 small onion
  • ½ cup water
  • 1 ½ lbs boneless chicken thighs
  • ¼ cup soy sauce
  • ½ tsp ground black pepper
  • 3 Tbsp white vinegar
  • 2 Tbsp brown sugar
  • 2 bay leaves
  • 1 Tbsp vegetable oil
  • 3 cups cooked white rice, for serving

Supper Smarts:

  • Serving Suggestions: Serve with steamed or roasted broccoli, or quick sauteed green beans. Either vegetable will benefit from the sauce in the adobo!

  • Speed it Up: Prepare in a pressure cooker. Omit water. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.


Trim away roots from 2 green onions. Thinly slice and set aside for topping.
Prepare sauce. Smash and peel 2 cloves garlic. Finely mince and add to medium bowl.
Add ¼ cup soy sauce, ½ cup water, 3 Tbsp white vinegar, 2 Tbsp brown sugar, ½ tsp ground black pepper, and 2 bay leaves to garlic. Stir to combine. Set aside
Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to small bowl.
Heat 1 Tbsp vegetable oil in skillet over medium-high heat.
Add 1 ½ lbs boneless chicken thighs to skillet with tongs. Sear (cook without stirring), until browned on bottom, 5-7 minutes.
Flip chicken using tongs.
Add onion to skillet. Cook 5 minutes, stirring occasionally, to soften onion.
Add sauce to skillet. Bring mixture to boil.
Reduce heat to low and simmer for 15 minutes.
Use tongs to flip chicken. Cook 10-15 min more, until chicken is tender and sauce has thickened.
Serve chicken over 3 cups cooked white rice and top with 2 sliced green onions. TASTE & SHARE!

Leave a Reply

Your email address will not be published. Required fields are marked *

Make this recipe? Leave a review!