Easy Filipino Chicken Adobo Recipe
Juicy, fall-off-the-bone chicken simmered in a sweet, tangy, garlicky glaze, all in one pot, with pantry staples, and zero hassle. This Filipino classic is sticky, saucy, and absolutely unforgettable.
Servings: 4
Calories: 654kcal
Equipment
Ingredients
- ⅓ cup soy sauce low sodium
- ½ cup apple cider vinegar
- 2 tablespoon brown sugar
- 6 cloves garlic chopped, divided
- 4 bay leaves fresh or dry
- 8 large chicken thighs with skin and bones
- 3 tablespoon vegetable oil
- 1 large onion sliced
- ¼ cup water
Garnish
- 2 green onions green parts, sliced
- 1 red chili sliced
Instructions
- In a large bowl, combine the soy sauce, apple cider vinegar, brown sugar, half of the garlic and the bay leaves. Add the chicken thighs and toss well. Marinate for 20 minutes to overnight.
- In a large skillet, with a lid, heat 2 tablespoons of the vegetable oil. Remove the chicken from the marinade, reserving the marinade, and cook about 4 minutes per side on high heat or until golden brown. Transfer the cooked chicken to a plate.
- Add the remaining 1 tablespoon of oil to the skillet over medium-high heat. Add the onion and cook until the onion has softened and has begun to caramelize, about 5 minutes. If wanting to spice this up, now is the time to add some red chilies. Stir in the remaining garlic and cook for another minute until aromatic.
- Add the chicken pieces back to the skillet right over the onion, pour the reserved marinade over the chicken and about ¼ cup of water. Bring to a boil, then reduce the heat to low, cover the skillet and simmer for 20 to 30 minutes. Remove the lid from the skillet and increase the heat to medium-high. Cook for another 5 to 10 minutes, or until the sauce has started to reduce, thicken slightly and become glossy.
- Serve garnished with green onion and red chilies.
Video
Notes
- If the chicken skin sticks to the skillet when you try to turn it, leave the pieces to cook another minute or so. Once the chicken is ready to be flipped it will slowly release from the skillet.
- If you have the time, you can marinate the chicken overnight in the fridge. This will give the chicken time to absorb the flavors of the marinade.
- Don't skip the searing of the chicken. Searing the chicken first creates color and lots of flavor.
- Drizzle the simmering sauce over the chicken thighs to help it form a tasty glaze over the meat.
- Store the leftover chicken in an airtight container. It will store nicely in your fridge for up to 3 days!
- After it cooled down, transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.
Nutrition
Serving: 2thighs | Calories: 654kcal | Carbohydrates: 15g | Protein: 39g | Fat: 48g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 890mg | Potassium: 657mg | Fiber: 1g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg
