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.