Want a Simple Chicken Dinner With Flair? Try Filipino-Style Chicken Adobo

“My life’s work has been about forging bonds between my homeland of Mexico and my new home of the U.S. Bridging two worlds and transcending borders,” says chef, author, and TV host Pati Jinich in the trailer for her new show, Pati Jinich Explores PanAmericana.

Inspired by the PanAmerican highway — a series of roads stretching from Alaska to Argentina — Jinich recently expanded upon that life’s work by hitting the road, to discover the culinary and cultural nuances of the Americas. The result? A delicious and heartwarming glimpse into a medley of cultures and traditions spanning miles and generations.

Jinich’s three-part series premieres April 29, on PBS. (It’ll also be streaming on PBS.org and the PBS app.) And if you want to nosh as you watch, we’ve got the perfect dinner on deck: Here, Jinich shares her recipe for Filipino-style chicken adobo, which she adapted from a dish of the classic stew that she ate at Valley Restaurant in Juneau, Alaska (about 5000 miles away from the Philippines, for reference).

Expect a hearty, tangy, protein-rich dish of luscious chicken thighs marinated in rice vinegar and soy sauce. Pair them with white rice, for a bite that’ll transport you all the way up to Juneau — or all the way down to Manila, take your pick.

Filipino-Style Chicken Adobo 

Serves 4-6

Ingredients

For the marinade

• 1 cup soy sauce
• 1 cup unseasoned rice vinegar 
• 6 garlic cloves, chopped
• 1 inch piece of ginger, chopped
• 4 bay leaves

For the chicken

• 3 pounds skin-on, bone-in chicken thighs (about 8) 
• 3 tablespoons vegetable oil, divided
• 1 yellow onion, diced
• 6 garlic cloves, chopped
• 1 cup water 
• 1 cup demerara sugar or raw sugar
• ½ cup ketchup, optional for sweetness 
• 3 cups cooked white rice, to serve 

Instructions

1. Preheat oven to 350°F. 
2. Combine the ingredients for the marinade in a large bowl, then add the chicken pieces and toss to coat in the marinade. Let the chicken marinate for 5 to 10 minutes. 
3. Heat 2 tablespoons of the oil in a large Dutch oven or ovenproof heavy bottomed pot, over medium to medium-high heat. Reserving the marinade, transfer the chicken pieces, skin side down, to the pan and sear for about 5 minutes, until the skin browns and crisps. Transfer to a plate. (Work in batches if necessary to avoid overcrowding the pan.) 
4. Add the remaining tablespoon of oil to the pan, add the onion and garlic and cook, stirring often and scraping the bottom to loosen any browned bits from the chicken, for about 2 to 3 minutes until the onion softens. 
5. Pour in the reserved marinade, water, sugar, and ketchup (if using), and bring to a simmer. Return the chicken pieces, skin side up, to the pan along with any accumulated juices. Cover and transfer to the oven and braise for 45 minutes, until the chicken is cooked through but not falling apart. 
6. Uncover, discard the bay leaves, then continue to braise in the oven for 15 minutes more, until the liquid has reduced and thickened to more of a glaze consistency and the meat is very tender. Serve with rice and spoon extra sauce on top. Garnish with scallions if desired. 

Recipe courtesy Pati Jinich, adapted from Valley Restaurant, Juneau, Alaska.