Adobo Chicken & Cabbage Bowls

Succulent adobo chicken and silky cabbage soak up a punchy soy-vinegar broth, served over fluffy rice for a satisfying weeknight dinner.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Core and thinly slice 3/4 lb green cabbage. Thinly slice 1/2 lb yellow onion and mince 3 garlic cloves.
Pat 1 lb chicken thighs dry, cut into bite-size pieces, and season with 2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 5 minutes while you start the rice.
Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes.
Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Sear the chicken in a single layer for about 5 minutes, turning once, until lightly browned. Transfer it to a plate; it will finish cooking in the stew.
Add the prepared onion to the skillet and cook for 3 minutes, stirring. Add the prepared garlic and stir for 30 seconds.
Pour in 1/4 cup white vinegar and 3 tablespoons soy sauce, scraping up the browned bits. Add 1/2 cup water and 1/2 teaspoon ground black pepper, then return the chicken and its juices to the skillet. Simmer gently for 12 minutes.
Stir the prepared cabbage into the stew. Cover and simmer for 8–10 minutes, until the cabbage is tender and the chicken reaches 175°F. Let stand for 3 minutes.
Fluff the rice and divide it between two bowls. Spoon the chicken, cabbage, and broth over the top.

Drink pairing: An off-dry Riesling balances the adobo’s tangy, savory broth.

Careme