Filipino Chicken Adobo
Tender chicken thighs simmer in a savory, tangy-sweet sauce that reduces to a glossy glaze with peppercorns, garlic, and bay leaves.
By Cookin' Kitchen
- Total: 1 hour 5 minutes
- Servings: 4 servings
Recipe
Filipino Chicken Adobo
Tender chicken thighs simmer in a savory, tangy-sweet sauce that reduces to a glossy glaze with peppercorns, garlic, and bay leaves.
Cookin' · https://cookin.club/recipes/filipino-chicken-adobo
- Prep
- 10 minutes
- Cook
- 35 minutes
- Rest
- 20 minutes
- Total
- 1 hour 5 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken and Marinade
For cooking
Serving
Equipment
- Bowl
- Skillet
Instructions
Step 1: Combine the chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Step 2: Heat 1 tablespoon of the oil in a skillet over high heat. Remove the chicken from the marinade, reserving the marinade, and place the chicken in the pan. Sear both sides until browned, about 1 minute per side. Do not cook the chicken all the way through.
Step 3: Remove the chicken from the skillet and set it aside.
Step 4: Heat the remaining oil in the skillet. Add the garlic and onion and cook for 1 1/2 minutes.
Step 5: Add the reserved marinade, water, sugar, and black pepper. Bring to a simmer, then turn the heat down to medium-high. Simmer for 5 minutes.
Step 6: Add the chicken smooth side down. Simmer uncovered for 20 to 25 minutes without stirring, turning the chicken at around 15 minutes, until the sauce reduces to a thick, jam-like syrup.
Step 7: If the sauce is not thick enough, remove the chicken to a plate and let the sauce simmer by itself until it thickens more quickly. Return the chicken to the skillet and coat it in the glaze.
Step 8: Coat the chicken in the glaze and serve over rice. Garnish with sliced green onions.
Notes
Ingredient notes
Use boneless, skinless chicken thighs for the glaze. Bone-in thighs, wings, or drumsticks can also be used; add 3/4 cup water and simmer for 30 minutes.
Use all-purpose or light soy sauce, not dark soy sauce. If substituting another clear vinegar, start with 40 ml, then taste the sauce near the end of cooking and add more a couple of teaspoons at a time if you want more tang.
Leftover sauce
Save extra sauce for fried rice with cooked rice, chopped leftover chicken, and chopped Asian greens. The sauce is strongly flavored, so taste it before adding a lot to your plate.
Nutrition per serving
- Calories
- 350 kcal
- Fat
- 15 g
- Saturated fat
- 3 g
- Carbohydrates
- 13 g
- Sugar
- 7 g
- Fiber
- 1 g
- Protein
- 39 g
- Sodium
- 1,458 mg
- Cholesterol
- 178 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs simmer in a savory, tangy-sweet sauce flavored with soy sauce, vinegar, garlic, bay leaves, and black pepper. As the sauce reduces, it turns into a thick, glossy glaze.
Serve the chicken over rice to soak up the sauce. Green onions add a fresh garnish.
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