Photo of Braised Chicken Adobo  with Greens by WW

Braised Chicken Adobo with Greens

8
PersonalPoints™ per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
This dish is our take on a Filipino classic. Chicken is browned then braised in a flavorful liquid of vinegar, soy sauce, garlic, and black pepper with a dash of brown sugar for balance, although the ratio of ingredients can vary from cook to cook. We added collard greens for a built-in side dish. For quicker prep, pick up bags of washed, chopped collard greens in the produce section.

Ingredients

Olive oil

2 tsp(s)

Uncooked skinless boneless chicken drumstick(s)

4 item(s)

Uncooked bone in skinless chicken thigh(s)

4 oz

Black pepper

1 tsp(s), divided

Low sodium soy sauce

cup(s)

Apple cider vinegar

cup(s)

Garlic clove(s)

6 clove(s), large, Thinly sliced

Bay leaf

3 leaf/leaves, broken in half

Uncooked collard greens

6 cup(s), chopped, (about 225 g [8 oz])

Dark brown sugar

2 tsp(s)

Instructions

  1. In large Dutch oven, heat olive oil over medium-high heat. Sprinkle chicken with ½ tsp pepper. Add chicken to pot in two batches, cooking until browned on both sides, about 8 minutes.
  2. Stir in soy sauce, vinegar, garlic, bay leaves, ⅓ cup water, and remaining ½ tsp pepper and bring to a boil.
  3. Reduce heat, cover, and cook 15 minutes, turning chicken occasionally.
  4. Top chicken with collard greens; cover pot. Cook until chicken is thoroughly cooked and greens are tender, tilting pan to spoon juices over greens, about 8 minutes.
  5. Remove greens and chicken to serving platter. Discard bay leaves. Stir brown sugar into sauce and bring to a boil. Boil until sauce thickens, about 1 minute.
  6. Spoon sauce over chicken and greens.
  7. Per serving: 1 chicken thigh and 1 drumstick, ½ cup collard greens and 1 tbsp sauce.