Chicken is one of my most eaten proteins and is one of the most versatile! I was in the mood for a chicken and rice dish but did not want it to taste bland. I searched for inspiration when I came across chicken adobo. It is a simple sauce that the chicken is baked in yet the flavors are tangy and savory. I knew this had to be my dinner and I spiced it up Sauced Up’s way.
This recipe only requires one pot which is the best part! First, I used chicken quarters. I am a die-hard dark meat fan when it comes to poultry. It has way more flavor and does not dry out as easily. However this recipe is good for both white and dark meat. The important part is to have skin on. I like to have the skin as an added crunch! You can leave it attached to the bird but I removed it and fried it up myself. (This is more of a plating preference).
Season your chicken with salt and pepper. We really want the true flavors of each part of the dish to shine through. Set aside. Then, thinly slice your garlic and onions.
In a dutch oven over medium high heat, add some bacon fat to the pan and sear your chicken quarters until golden brown on the outside. Remove the chicken from the heat and add your onions and garlic. Once slightly browned, dump in your green chilis. Top off with 3 cups chicken broth and 1 tbsp white wine vinegar. Season with a little salt and pepper. Place your chicken into the pot with the sauce and let it finish cooking. In the mean time, you can get the rice going and frying the chicken skin.
Serve your chicken over a bed of rice and garnish with pickled onions, green onion, and lime!
Easy and Delicious Green Chili Chicken Adobo
Equipment
- Dutch Oven or Deep Skillet
- Sharp Knife & Cutting Board
- Tongs
- Mixing Bowl
- Rice Cooker or Pot
Ingredients
For the Sauce:
- 1 tbsp pork fat bacon fat or olive oil
- ½ white onion thinly sliced
- 3 cloves garlic minced
- 2 cans diced green chilies 4 oz each
- 3 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp cornstarch + 1 tbsp water for slurry, to thicken sauce
For the Chicken:
- 4 chicken leg quarters skin-on for frying, or skinless if preferred
- Salt & black pepper to taste
For Serving & Garnish (Optional):
- Rice jasmine, white, or cilantro-lime rice
- Pickled onions
- Chopped green onions
- Lime wedges
Instructions
Step 1: Prep the Chicken
- Remove the chicken skin if using skin-on chicken and set it aside for frying later. (If using skinless chicken, skip this step!)
- Season the chicken generously with salt and black pepper on all sides.
Step 2: Sear the Chicken
- Heat 1 tbsp pork fat (or olive oil) in a Dutch oven or deep skillet over medium-high heat.
- Add the chicken quarters and sear for about 3-4 minutes per side, until golden brown.
- Remove the chicken and set aside.
Step 3: Build the Sauce
- In the same pot, add the sliced onion and minced garlic. Sauté until fragrant, about 2 minutes.
- Stir in 2 cans of diced green chilies and cook for another minute.
- Pour in 3 cups of chicken broth and 2 tbsp apple cider vinegar.
- Add the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to help thicken the sauce slightly.
- Season with a pinch of salt and black pepper to taste.
Step 4: Simmer the Chicken
- Return the seared chicken quarters to the pot, nestling them into the sauce.
- Lower the heat to medium-low and cover.
- Simmer for 30 minutes, or until the chicken is fully cooked and tender.
Step 5: Fry the Chicken Skin (Optional, But Worth It!)
- While the chicken simmers, heat a small skillet over medium heat.
- Place the reserved chicken skin in the pan and cook until crispy, flipping occasionally.
- Once crispy and golden, remove from the pan and let drain on a paper towel.
- Chop into small crispy bits for garnish.
Step 6: Serve & Enjoy!
- Spoon cooked rice onto each plate.
- Place a chicken quarter on top.
- Ladle extra green chili sauce over the chicken and rice.
- Garnish with pickled onions, chopped green onions, lime wedges, and crispy chicken skin.
- Serve warm and enjoy!
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