Braised Chicken Adobo with Greens

Braised chicken adobo with greens

Total Time
50 min
10 min
40 min
In our take on a Filipino classic, chicken is braised in a flavor­ful liquid of vinegar, soy sauce, garlic, and black pepper with a dash of brown sugar for balance, but we add collard greens to the same pot to create a built-in veggie side.


Olive oil

2 tsp

Uncooked, chicken drumstick, skinless with bone

4 item(s)

Uncooked bone in skinless chicken thigh

4 thigh(s)

Black pepper

1 tsp, divided

Low sodium soy sauce


Apple cider vinegar


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


  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