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- A tangy, savory tomato-soy braise that balances bright vinegar, tender veggies, and optional chicken for a comforting meal that’s hearty either way.
My Poppie served in the U.S. military, which meant my Grammy, my mom, and all my aunts and uncles spent a big chunk of their lives hopping around the world. Somewhere along the way, Grammy picked up the art of making Chicken Adobo — and then, in true American mom fashion, she looked at it and said, “Okay, but what if I made it mine?”
Whether she simplified it because she preferred cleaner flavors or because she was feeding seven people who all had opinions (and probably one picky eater per night), nobody knows for sure. What I do know is that her version SLAPS. As a kid, I’d ask for it constantly. It was that kind of recipe — simple, cozy, and somehow even better the next day.
These days, I’ve given it my own spin: more fresh produce, fewer rules, and a slightly lighter hand with the chicken so the veggies can shine. The result is a hearty, tangy soy-tomato braise that’s easy on the wallet, quick to pull together, and tastes like the best kind of nostalgia — the kind that comes with steam on the windows and someone telling you to come set the table.
Serve it over rice, grab a fork, and prepare to wonder why we ever made dinner more complicated than this.
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