Ingredients

  • 6-8 chicken thighs, bone in skin removed
  • 1 head garlic, smashed and rough chopped
  • 2 Roma tomatoes, diced
  • 1/2 cup vinegar
  • 1/2 cup water
  • Optional – minced red chilis or red pepper flakes

Directions

  • Slice each chicken thigh into 2 pieces (one half will have a bone and the other half will not).
  • Heat oil in a pan over medium heat and sauté garlic for 1 minute.
  • Add tomatoes (and peppers if using) and season with salt. Cover and cook for 2 minutes. Remove the lid and use a spatula to smash the tomatoes.
  • Add chicken and cook for 2-3 minutes, stirring occasionally.
  • Add vinegar and water and season generously with salt and pepper.
  • Bring to a boil then lower the heat to medium low. Cook for 25-30 minutes.
  • Remove lid and turn heat to medium high. Cook until sauce has reduced and slightly reduced, about 5 minutes. Serve over rice.

Note

Filipino adobo has a savory and tangy flavor and served with rice.