Adobo is often considered the unofficial national dish of the Philippines, and every Filipino family has their own deeply 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 working their magic in a slow simmer. What sets this version apart is the amount of garlic and the finish. The chicken goes under the broiler until the skin turns glossy, sticky-sweet, and just a little crisp. It’s an extra step, but it transforms the dish.
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. A 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.
Sticky Chicken Adobo with Green Beans
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (or drumsticks, or combination of thighs and drumsticks, or whole chicken legs)
- ½ cup soy sauce
- ½ cup datu puti cane vinegar (or white vinegar)
- 1 tablespoon neutral cooking oil
- 1 cup water
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons brown sugar
- 1 lb long beans, trimmed and cut into 1-½ inch pieces (can substitute with green beans)
- Green onions, for serving
- Steamed jasmine rice, for serving
Instructions
- In a bowl, combine chicken, garlic, soy sauce, vinegar, bay leaves, and peppercorns. Toss well and marinate for at least 30 minutes in the fridge (and up to overnight in the fridge).
- Heat a Dutch oven or deep skillet over medium-high with neutral cooking oil. Add chicken pieces and sear 1 minute per side (you’re just browning, not cooking through). Set aside marinade. Remove chicken and set aside.
- In the same pan, add onion. Cook until fragrant and softened, about 3 minutes.
- Return chicken to the pot skin side down to start. Pour in marinade and water. Stir in brown sugar. Bring to a boil, then reduce to medium-low, uncovered, and simmer for 30 minutes, flipping chicken halfway through.
- Transfer chicken to a broiler-safe sheet pan fitted with a rack. Position the oven rack a few inches under the broiler. Broil chicken skin-side up for 3–5 minutes, until golden and crisp. Keep a close eye so it doesn’t burn.
- While the chicken broils, add green beans to the reduced adobo sauce. Cook 3–4 minutes until bright and just tender.
- Spoon steamed jasmine rice onto plates, ladle the green beans on top, and top with chicken. Spoon some more of the sauce from the pan on top and garnish with sliced green onions.