chicken adobo recipe

Fall-apart tender chicken in a salty-sour sauce is one of the hallmark dishes of the Philippines, and for excellent reason.

Chicken Adobo

garlic

white wine vinegar

soy sauce

bay leaves

fish sauce

brown sugar

black peppercorns

chicken thighs

chicken broth

water

white rice

cilantro leaves

marinate the chicken

Mix the garlic, vinegar, soy sauce, bay leaves, fish sauce, brown sugar, chile oil and pepper in a large container or a heavy duty sealable bag.   Add the chicken, turn to coat well with the marinade, and seal the container.  Refrigerate from 6 to 24 hours.

cook the chicken

Transfer the mixture to a large (as wide as you have it!) deep skillet or a Dutch oven.   Add the chicken broth and water.  Bring to a boil over high heat, then immediately reduce the heat and simmer, uncovered, until the chicken is cooked and tender, and the liquid has evaporated by about ¾, about 1 hour to 1 hour and 10 minutes.   After the initial boiling, make sure the liquid stays at a gentle simmer, and doesn’t return to a boil. Turn the chicken every 10 to 15 minutes so that it cooks evenly.

remove the chicken and simmer the sauce

When the chicken is cooked through and tender, remove it with tongs (carefully, it should be falling apart tender!) to a plate.  Continue simmering the liquid until it has reduced a bit further, and has slightly thickened.  You should have about 1 ½ cups of sauce.  Return the chicken to the reduced sauce in the pan and turn it to give it a final glazey coating of the sauce.

serve the chicken over rice

Place rice on a serving platter, and place the chicken on top of the rice, pouring any extra sauce over the chicken .   Serve hot, with the fresh cilantro sprinkled on top, if desired.

Savory and tangy with a hint of sweet, Chicken Adobo is quick and easy to make, and bursting with flavor! Perfect for weeknight dinners.

white vinegar (see notes)

maple syrup or use brown sugar or coconut sugar

Fresno chili pepper

green onions, sliced for garnish

In a shallow bowl mix together vinegar, soy sauce, garlic, bay leaves, peppercorns and maple syrup. Add chicken and let marinate for 1-3 hours.

Drain the chicken, reserving the marinade. Heat up a pan with just enough oil to coat the bottom., brown the chicken in the hot pan about 3 minutes per side. 

Add the reserve marinade back into the pan. If using a chili pepper add that in. Simmer the chicken in marinade uncovered until it almost completely reduces, about 15-20 minutes, more if needed. The chicken will be dark and glazed.

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!

Quick &amp; Easy Tender Chicken Adobo

skin-on bone in chicken thighs

white vinegar

onion

tbsp vegetable oil (any neutral tasting oil)

In a medium size pan, around 8-inches, on medium heat, add oil. Once oil is hot, add onions and cook until translucent.

Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.

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).

Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.

Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.

Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve &amp; enjoy!

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Quick &amp; Easy Tender Chicken Ado...

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