Chicken Adobo

Chicken Adobo

Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily in any store.

There is no need to marinate the chicken; the chicken soaks up the sauce while cooking in the pan.

Adobo is a popular cooking style in the Philippines with pork or chicken.

Chicken Adobo

Chicken Adobo – crazy delicious Filipino chicken adobo recipe made in one pot. Chicken Adobo is an easy dinner for the entire family.
PREP TIME:
5minutes minutes
COOK TIME:
35minutes minutes
TOTAL TIME:
40minutes minutes
SERVINGS:
6 people

Ingredients

▢1/4 cup soy sauce
▢1/2 cup white Filipino cane vinegar, or distilled white vinegar
▢6-8 cloves garlic, smashed with the side of a knife and peeled
▢1 teaspoon whole black peppercorns
▢2 bay leaves
▢6 skin-on bone-in chicken thighs

Instructions

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.
Serve with steamed white rice.

Notes
Watch the cooking video on this page for step-by-step guide.
While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.
For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan.
For a saucier adobo, double the amount of soy sauce and vinegar.
To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.
Recipe Source: The Adobo Road Cookbook.

Nutrition
Serving: 1g, Calories: 63kcal, Carbohydrates: 2g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 623mg