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The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Chicken Adobo Tacos

 
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For Chicken Adobo

  • 2 lb skinless chicken thighs
  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 1 cup water
  • 1/4 cup white vinegar
  • 1/4 cup sliced ginger root
  • 1 medium yellow onion
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 8 yellow corn tortillas

For Bok Choy Slaw

  • 1 medium sized head bok choy
  • 1 bunch of radishes
  • 1/4 cup peanut oil
  • 2 tablespoons soy sauce
  • juice and zest of 1/2 lime
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 clove of garlic, minced

 

This contemporary take on the traditional Philippine dish of chicken adobo marries fall-off-the-bone marinated chicken and an Asian inspired sweet and salty bok choy and radish slaw for a perfect, super easy summer dinner dish. 

In a medium saute pan heat the olive oil over medium-high heat. Once heated, add garlic, onion, and ginger—cook until browned.

Turn heat to low and add water, soy sauce, vinegar, and bay leaves. Stir to combine. Add chicken, then cover. Cook for 30 minutes on low then flip chicken and cook for an additional 30 minutes.

While the chicken is cooking, prepare the bok choy slaw by thinly slicing the bock choy leaves and radishes. In a bowl combine the peanut oil, soy sauce, lime, sesame oil, honey, ginger and garlic. Whisk to combine, then mix in the bok choy and radishes. 

Once the chicken has cooked, remove from heat and place into a bowl. Shred chicken with 2 forks.

Assemble tacos by placing shredded adobo chicken on corn tortillas, and top with bok choy slaw.

 

 

 
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