Ingredients
Units
Scale
- 2 lbs bone-in, skin-on chicken thighs (or drumsticks, or combination of thighs and drumsticks, or whole chicken legs)
- 1/2 cup soy sauce
- 1/2 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 1-1/2 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.