Main MealsOne Pot Recipes04.26.2026

Adobo Chicken Shakshuka

Name: Adobo Chicken Shakshuka
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tbsp oil, neutral or olive oil; 1 small onion, finely chopped; 4 clove garlic, minced; 1 cup tomato sauce, or crushed tomatoes; 2 tbsp soy sauce; 2 tbsp vinegar, cane or white vinegar; 1 tsp curry powder; 1/2 tsp freshly ground black pepper; 1 tsp sugar, optional, to balance acidity; 1/2-1 cup water or chicken broth; Salt, to taste; 2-4 eggs; Chili oil or chili flakes, optional, for heat; Fresh herbs (cilantro or parsley), optional; Cooked whole grain rice

Prep Time: 10 min

Total Time: 55 min

Serves 3

A cozy Filipino-inspired mashup of tangy adobo chicken simmered in tomato sauce with eggs poached right in, served over warm whole grain rice.

Ingredients

For the chicken & sauce

1 lb boneless, skinless chicken thighs

1 tbsp oil (neutral or olive oil)

1 small onion (finely chopped)

4 clove garlic (minced)

1 cup tomato sauce (or crushed tomatoes)

2 tbsp soy sauce

2 tbsp vinegar (cane or white vinegar)

1 tsp curry powder

½ tsp freshly ground black pepper

1 tsp sugar (optional, to balance acidity)

½-1 cup water or chicken broth

Salt (to taste)

For finishing

2-4 eggs

Chili oil or chili flakes (optional, for heat)

Fresh herbs (cilantro or parsley) (optional)

To serve

Cooked whole grain rice

Instructions

Cook the chicken

Season chicken lightly with salt and pepper. Heat oil in a skillet over medium heat. Sear chicken thighs for 3–4 minutes per side until browned (they don't need to be fully cooked yet). Remove and set aside.

Build the sauce

In the same pan, sauté onions until soft (about 3–4 minutes). Add garlic and cook for 30 seconds until fragrant. Stir in tomato sauce, soy sauce, vinegar, curry powder, black pepper, and sugar. Add water/broth and bring to a simmer.

Simmer & shred

Return chicken to the pan. Cover and simmer on low for 20–25 minutes until tender. Remove chicken, shred with forks, and return it to the sauce. Let the sauce simmer uncovered for another 5–10 minutes to thicken.

Add the eggs (shakshuka style)

Make small wells in the sauce and crack eggs into them. Cover and cook on low until whites are set but yolks are still runny (5–7 minutes).

Finish

Drizzle with chili oil or sprinkle chili flakes if you want heat. Add herbs if using.

Serve

Spoon over warm whole grain rice and dig in.