Food & dining

Seasonal Recipe

Recipe for chicken adobo with rice

Karoline Boehm Goodnick for The Boston Globe

Serves 4

For Filipino-American Lidy Chan, 47, the warm and nourishing dish on a chilly day is adobo. “It’s comfort food for us, even for my kids,” says the Foxborough mother of two. Usually made with chicken, adobo is a fragrant stew seasoned with black peppercorns, palm vinegar (or use cider vinegar), garlic, and soy sauce. “Always with rice,” says Chan. In the version she learned from her grandmother, dark-meat chicken simmers until it falls from the bone. Chan has altered her Tagalog-style recipe over the years. “A friend of mine said she liked it better when you cook it in oil, so you fry it a little brown,” she says. Then she adds the vinegary broth and puts it on to cook slowly.

8bone-in chicken thighs
1teaspoon salt
1teaspoon ground black pepper
2tablespoons vegetable oil
½cup palm, white, or cider vinegar
½cup soy sauce
½cup water
2teaspoons whole black peppercorn
3bay leaves
3cloves garlic, finely chopped
1bunch scallions, chopped

1. In a large bowl, combine chicken, salt, and ground pepper. Turn well to coat each piece.

2. In a large flameproof casserole over medium-high heat, heat the oil until it shimmers. Place the chicken, skin side down, in a single layer and cook for 5 minutes without moving. Turn and brown the undersides for 5 minutes more. Transfer the chicken to a bowl.


3. Turn the heat down to medium. Avert your eyes and add the vinegar, soy sauce, water, peppercorns, bay leaves, and garlic. Bring to a boil. Return the chicken back to the pan and set on the cover askew. Simmer the chicken for 45 minutes or until the meat falls off the bone.

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4. Transfer the meat to a bowl. Use a slotted spoon to remove the bay leaves and peppercorns from the sauce. Serve the meat and sauce over rice, garnished with scallions.

Jackie Varriano. Adapted from Lidy Chan