One of the most popular Filipino food in the U.S., chicken adobo is a great way to add bold flavor to meals during a time of year when dinner tends to get lost in a sea of root vegetables and comforting stews. The sauce, primarily palm vinegar and soy sauce, is bright, but its sharp edges are rounded off by chicken fat and a stint on the stove top. I like to boil the sauce down until it’s a bit syrupy and thick, but you can skip that step if you prefer yours a bit saucier. Serve with jasmine rice and, if you’re eating with me, plantains.
3 1/2 pound chicken legs quarters
1 tablespoon coconut oil (or peanut oil)
One large sweet onion, sliced thickly
Three small bay leaves
One 3″ piece ginger, sliced
1 cup palm vinegar
1/3 cup soy sauce
1 . In a large Dutch oven or other heavy- bottomed pot, heat the coconut oil over medium-high heat. Once the oil is hot, place half of the chicken, skin side down, in the oil and cook until browned. Flip and repeat on the other side, then remove to a plate and repeat with the second half of the chicken.
2. Once all of the chicken is browned and removed to a plate, place the onions, bay leaves, and ginger in the pot and give it a stir to coat in chicken fat. Cook for 5-10 minutes or until the onions soften and are a bit translucent. Add the chicken back to the pot, then add the vinegar and soy sauce. Scrape up any brown bits on the bottom of the pot, bring the liquid to a boil, then lower to a simmer, cover the pot, and cook for 45 minutes or until the chicken is falling off the bone tender. Serve with jasmine rice.