Braised chicken adobo with greens
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We added collard greens to this Filipino classic to help round out the meal. Serve with rice (or riced cauliflower) to help sop up the sauce.
Ingredients
Olive oil
2 tsp
Uncooked skinless chicken drumstick, bone-in
4 item(s)
Uncooked bone in skinless chicken thigh
4 thigh(s)
Black pepper
1 tsp, divided
Low sodium soy sauce
⅓ cup(s)
Apple cider vinegar
⅓ cup(s)
Garlic clove
6 clove(s), thinly sliced
Bay leaf
3 leaf/leaves, broken in half
Collard greens
6 cup(s), chopped, about 8 oz
Dark brown sugar
2 tsp
Instructions
1
In a large Dutch oven, heat the oil over medium-high. Season the chicken with ½ tsp black pepper. Working in 2 batches, add the chicken to the pot and cook, turning occasionally, until browned on both sides, about 8 minutes. Transfer to a plate. Repeat with the remaining chicken, cooking until browned.
2
Return all the browned chicken to the pot. Stir in the soy sauce, vinegar, garlic, bay leaves, ⅓ cup water, and remaining ½ tsp black pepper and bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer for 15 minutes, turning the chicken occasionally.
3
Top the chicken with the collard greens and cover the pot. Cook, occasionally tilting the pot to spoon any pan juices over the greens, until the chicken is thoroughly cooked and the greens are tender, about 8 minutes. Transfer the chicken and greens to a platter.
4
Discard the bay leaves. Stir the sugar into the pan sauce and bring to a boil over high heat. Boil until the sauce thickens, about 1 minute. Spoon the sauce over the chicken and greens.
5
Serving size: 1 chicken thigh and 1 drumstick, ½ cup collard greens, and 1 tbsp sauce
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