Umami Chicken

This recipe comes to me by way of Maria Benton, who learned it from her mom and grandma. It's a traditional Filipino dish called Adobo that is tangy, salty, and tender all at once. Serve it over steamed rice with a hefty serving of a favorite green vegetable on the side. This chicken is excellent as a leftover.
Servings 10 pieces of chicken; 5 to 7 servings


  • 2 teaspoons extra-virgin olive oil
  • 5 chicken legs and thighs , bone-in, skin-on, separated (about 3 pounds)
  • 10 large cloves garlic , roughly chopped
  • 1/3 cup soy sauce (or gluten-free Tamari)
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • Steamed brown rice (optional)


  1. Set a large, heavy pot over low heat and coat the bottom with olive oil. Set the chicken legs and thighs skin-side-down in the pot and scatter the garlic over the top. Put on the lid and cook until the chicken turns opaque in color, about 15 minutes, turning the pieces over halfway through. A spatula may help if the chicken sticks to the bottom.
  2. Add the soy sauce, vinegar, and water, tip the pot to mix the liquids, put on the lid, and simmer on low until the chicken is very tender, about 45 minutes, turning the pieces over halfway through.
  3. Serve with rice.