Description
Filipino Chicken Adobo is a flavorful dish that combines tender chicken thighs with a tangy and savory sauce made from soy sauce, vinegar, garlic, and spices. This recipe results in juicy chicken coated in a sticky, caramelized glaze, perfect for serving over rice.
Ingredients
Units
Scale
Chicken and Marinade
- 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 – 6 pieces)
- 3 garlic cloves , minced
- 1/3 cup (85ml) soy sauce , ordinary all purpose or light
- 1/3 cup + 2 tbsp white vinegar
- 4 bay leaves (fresh) or 3 dried
For cooking
- 2 tbsp oil , separated (vegetable, canola or peanut)
- 3 garlic cloves , minced
- 1 small brown onion , diced
- 1 1/2 cups (375 ml) water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
Serving
- 2 green onions/scallions , sliced (garnish)
Instructions
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tbsp oil in a skillet over high heat. Sear chicken on both sides until browned.
- Remove chicken and set aside.
- Heat remaining oil in skillet. Add garlic and onion, cook.
- Add reserved marinade, water, sugar, and black pepper. Simmer.
- Add chicken and simmer until sauce thickens.
- If needed, simmer sauce alone to thicken, then coat chicken.
- Coat chicken in glaze and serve over rice. Garnish with green onions.
Notes
- Chicken thighs are recommended for best results. Do not substitute with breast.
- Use all-purpose or light soy sauce, not dark soy sauce.
- White distilled vinegar is preferred, but substitutions are possible. Adjust vinegar to taste.
- Nutrition per serving assumes all sauce is consumed.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 190mg
