Mom’s Sticky Chicken Adobo with Green Beans

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Adobo is often considered the unofficial national dish of the Philippines, and every Filipino family has their own cherished version. This one is mine. I grew up eating it weekly, and whenever my mom visits, it’s still the dish I ask her to make. The flavors are classic. Soy sauce, vinegar, garlic, and bay leaves work their magic in a slow simmer. What sets this version apart is the generous amount of garlic and the finish: the chicken is broiled until the skin turns glossy, sticky-sweet, and just a little crisp. It’s an extra step, but it transforms the dish.

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Here I’ve added sitaw (long green beans), a traditional addition you’ll often find in Filipino kitchens. Feel free to swap in what’s in season, like eggplant, bell peppers, or broccoli would all be delicious. One tip: don’t rush the simmer. Giving the chicken time to absorb the tangy, garlicky sauce is what makes adobo so satisfying, and the sauce only gets better the next day.

Chicken

Mom’s Sticky Chicken Adobo with Green Beans

Prep: 20m

Cook: 45m

Additional:

Total: 1h 5m

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Ingredients

Marinated chicken

• 2 pounds bone-in, skin-on chicken leg quarters (or thighs and drumsticks)
• 1/2 cup soy sauce
• 1/2 cup datu puti cane vinegar (see Note) or distilled white vinegar
• 6 garlic cloves, minced
• 3 dried bay leaves
• 1 teaspoon black peppercorns

Adobo

• 1 tablespoon avocado or other neutral oil
• 1 medium yellow onion, diced
• 2 tablespoons dark brown sugar, packed
• 1 cup water
• 1 pound long beans or green beans, trimmed and cut into 1 1/2-inch pieces
• Steamed jasmine rice, for serving
• Green onions, for garnish

Instructions

1. In a large bowl, combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Cover and refrigerate to marinate for at least 30 minutes or up to overnight.
2. In a large Dutch oven, deep ovenproof sauté pan, or braiser, warm the oil over medium-high heat until hot. Reserving the marinade, add the chicken to the pan and sear until golden brown, about 1 minute per side. (You’re just browning, not cooking through.) Transfer to a plate and set aside.
3. In the same pan, over medium heat, cook the onion until fragrant and softened, about 3 minutes.
4. Return the chicken to the pan skin-side down. Stir in the reserved marinade, brown sugar, and water. Bring to a boil. Turn down the heat to medium-low and simmer, uncovered, until the chicken is cooked through, the sauce has reduced and thickened slightly, and the meat pulls easily from the bone, about 30 minutes, flipping the chicken halfway through.
5. Preheat the oven to broil, with the oven rack positioned about 6 inches from the top. Place a wire rack over a sheet pan.
6. Transfer the chicken, skin-side up, to the rack on the sheet pan and broil until golden and crisp, 4 to 5 minutes. Keep a close eye so the chicken doesn’t burn.
7. Meanwhile, increase the heat under the sauce to medium-high and simmer until reduced, glossy, and concentrated, about 5 minutes. Add the long beans and cook until bright green and just tender, 4 to 5 minutes.
8. Spoon the rice onto plates. Top with the beans and sauce, then place a piece of chicken on top. Garnish with green onions.

Notes

Datu Puti vinegar: Datu Puti is a brand of Filipino vinegar made from sugarcane juice. It’s one of the most popular vinegar varieties in the Philippines and is widely used in Filipino cooking. It’s sharper and tangier than vinegars made from fruit.

Garden notes on long beans: Long beans, also called yard-long beans or sitaw in Filipino cooking, are one of the most productive warm-season crops you can grow. They love heat, climb vigorously, and produce so quickly that at peak season you’ll be harvesting every few days. Grow them on a trellis or fence and pick when the pods are 12 to 18 inches long and still tender.

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