Food Recipes Chicken Adobo 4.4 (5) 2 Reviews This Filipino-inspired chicken dish takes only 30 minutes to cook—perfect for a quick weeknight dinner. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Published on December 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 30 mins Total Time: 30 mins Yield: 4 servings If you have never tried chicken adobo, it’s time to make friends with this Filipino chicken dinner. This version takes its cues from the classic, which combines vinegar, soy sauce, and garlic. Plus, pineapple and orange juice are mixed into the sauce to give it a sweet-and-sour vibe. Served over rice, fresh pineapple and cilantro perfectly complement the rich and saucy chicken. The ingredient list calls for tamari to keep it gluten-free, but if you’re not gluten-sensitive and only have soy sauce on hand, that will work in its place. Ingredients 2 tablespoons canola oil 6 4-oz. boneless, skinless chicken thighs, quartered ½ teaspoon kosher salt, divided 1 yellow onion, chopped 6 cloves garlic, finely chopped ½ cup low-sodium chicken stock ¼ cup white wine vinegar 2 tablespoons tamari 1 teaspoon orange zest plus ¼ cup fresh juice (from 1 orange) 1 cup chopped fresh pineapple, divided ½ cup chopped fresh cilantro Steamed rice, for serving Directions Heat oil in a large skillet over medium-high. Season chicken with ¼ teaspoon of the salt. Add chicken to skillet and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer chicken to a plate; reserve drippings in the skillet. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in stock, vinegar, tamari, orange zest and juice, half of the pineapple, and remaining ¼ teaspoon salt. Bring mixture to a boil. Return chicken to skillet and reduce heat to medium; simmer until chicken is cooked through and sauce is thickened, about 6 minutes. Serve over rice; top with remaining pineapple and cilantro. Rate it Print