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Chicken Adobo

Photo: Jennifer Causey
Active time 20 mins
Total time 8 hrs, 45 mins

Serves 8 (serving size: 1 chicken thigh and 2 tbsp. sauce)

The high ratio of vinegar in the marinade doesn’t make the chicken sour. Instead, it acts as a brine, tenderizing and gently infusing the meat as it refrigerates overnight. The marinade is used again to braise the chicken, and again as the cooking liquid is reduced to a sauce. The chicken packs so much punch on its own that it doesn’t need much accompaniment, just crisp cucumbers, crunchy carrots, and a side of brown rice. Thai chiles, also called bird’s eye chiles, are about pinky length or smaller and range in color. If you can’t find them, substitute one serrano chile.


  • 2 cups rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 10 garlic cloves, crushed
  • 8 (6-oz.) bone-in chicken thighs, skinned
  • 3 Thai chiles, halved lengthwise
  • 2 bay leaves
  • 1 (13.5-oz.) can light coconut milk
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon cracked black pepper

Nutrition Information

  • calories 264
  • fat 10.7 g
  • satfat 3.4 g
  • monofat 3.9 g
  • polyfat 2.2 g
  • protein 22 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 96 mg
  • iron 1 mg
  • sodium 424 mg
  • calcium 30 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.

  2. Remove chicken from bag. Strain marinade over a bowl; discard solids.

  3. Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.

  4. Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.