One-Pan Chicken and Cabbage Adobo
One-Pan Chicken and Cabbage Adobo
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves
- 1/4 cup water
- 1 tablespoon canola oil
- 1/2 head green cabbage, cored and cut into 1-inch wedges
- 1 red bell pepper, seeded and sliced
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces, soy sauce, white vinegar, minced garlic, crushed black peppercorns, and bay leaves. Stir well to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator if time allows.
⏱️ 15 min
- 2
Heat the canola oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken (reserving the marinade liquid) and sear for 3-4 minutes per side, until lightly browned. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min
- 3
Pour the reserved marinade liquid and 1/4 cup of water into the skillet with the chicken. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, allowing the chicken to braise.
⏱️ 10 min
- 4
Add the cabbage wedges and sliced red bell pepper to the skillet around the chicken. Cover again and continue to cook for another 10-12 minutes, or until the cabbage is tender-crisp and the chicken is cooked through.
⏱️ 12 min
- 5
Remove the bay leaves. Stir gently to combine the chicken and vegetables with the sauce. Taste and adjust seasoning if needed (the adobo sauce is typically salty and tangy).
⏱️ 3 min
- 6
Serve the One-Pan Chicken and Cabbage Adobo hot over cooked rice, garnished with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chicken and Cabbage Adobo
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves
- 1/4 cup water
- 1 tablespoon canola oil
- 1/2 head green cabbage, cored and cut into 1-inch wedges
- 1 red bell pepper, seeded and sliced
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces, soy sauce, white vinegar, minced garlic, crushed black peppercorns, and bay leaves. Stir well to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator if time allows.
⏱️ 15 min - 2
Heat the canola oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken (reserving the marinade liquid) and sear for 3-4 minutes per side, until lightly browned. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 3
Pour the reserved marinade liquid and 1/4 cup of water into the skillet with the chicken. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, allowing the chicken to braise.
⏱️ 10 min - 4
Add the cabbage wedges and sliced red bell pepper to the skillet around the chicken. Cover again and continue to cook for another 10-12 minutes, or until the cabbage is tender-crisp and the chicken is cooked through.
⏱️ 12 min - 5
Remove the bay leaves. Stir gently to combine the chicken and vegetables with the sauce. Taste and adjust seasoning if needed (the adobo sauce is typically salty and tangy).
⏱️ 3 min - 6
Serve the One-Pan Chicken and Cabbage Adobo hot over cooked rice, garnished with sliced green onions.
⏱️ 2 min