Adobo Chicken Recipe

Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Just a few everyday ingredients I can practically guarantee you already have, it’s an effortless recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns.

This is a chicken thigh recipe and it MUST be made with thighs – no substituting with chicken breast!

Filipino Chicken Adobo (Flavour Kapow!)

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it’s like it’s been slow cooked.

Prep: 10min

Total: 45min

Serving Size: 407 g

Nutrition Facts: servingSize 407 g, calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, Saturated Fat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 750g / 1.5 lb chicken thigh fillets (, boneless and skinless (5 – 6 pieces) (Note 1))
• 3 garlic cloves (, minced)
• 1/3 cup (85ml) soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh) or 3 dried
• 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))
• 2 green onions/scallions (, sliced (garnish))

Instruction:

1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
3. Remove chicken skillet and set aside.
4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
7. If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
8. Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

Filipino Chicken Adobo

This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.

Prep: 0 10min0

Total: 0 2 0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 611, Fat 43g, Saturated Fat 12g, Carbohydrate 9g, Fiber 0g, Sugar 0g, Protein 44g, Cholesterol 250mg, Sodium 1083mg

Ingredients:

• 4 to 5 pounds chicken thighs
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• Steamed rice, for serving

Instruction:

1. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
2. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

Chicken Adobo

Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.

Prep: 5min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 607 kcal, Carbohydrate 4 g, Protein 44 g, Fat 44 g, Saturated Fat 10 g, Cholesterol 170 mg, Sodium 1317 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 lbs chicken ((note 1))
• 3 pieces dried bay leaves ((note 2))
• 8 tablespoons soy sauce ((note 3))
• 4 tablespoons white vinegar ((note 4))
• 5 cloves garlic ((note 5))
• 1 1/2 cups water
• 3 tablespoons cooking oil
• 1 teaspoon sugar ((note 6))
• 1/4 teaspoon salt ((note 7))
• 1 teaspoon whole peppercorn ((note 8))

Instruction:

1. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
2. Heat a cooking pot. Pour cooking oil.
3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
4. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!

Easy Tender Chicken Adobo

Chicken Adobo. A tender braised chicken dish with a garlicky soy vinegar sauce that is savoury and tangy. So easy to make in less than 30 minutes!

Prep: 5min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 372 kcal, Carbohydrate 5 g, Protein 25 g, Fat 28 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 142 mg, Sodium 923 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 4 skin-on bone in chicken thighs
• 1/4 cup regular soy sauce (not light or dark soy sauce)
• 1/2 cup white vinegar
• 1 1/2 tbsp garlic (minced)
• 1/2 tsp whole black peppercorns
• 2 bay leaves
• 1/2 yellow onion (sliced)
• 1 tbsp vegetable oil (any neutral tasting oil)

Instruction:

1. In a 8-inch pan or medium size dutch oven on medium heat, add oil. Once oil is hot, add onions and cook until translucent.
2. Move the onions aside and place chicken thighs skin side down. Allow the skin to brown. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.
3. Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. (At this point, the sauce will taste very tangy due to the vinegar, but be patient and allow the following simmering process create a tasty well balanced sauce).
4. Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.
5. Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.
6. Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve & enjoy!

Easy Authentic Chicken Adobo At Home