This Filipino Chicken Adobo recipe has tender, juicy chicken cooked in a tangy, intensely-flavorful sauce that is quick to throw together and delicious served over white fluffy rice.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 4to 6
Ingredients
3/4cuprice vinegar (*see notes)
3/4cuplight or low-sodium soy sauce(*see notes)
1teaspoonblack peppercorns
2 1/2poundsboneless skinless chicken thighs
2tablespoonsneutral oil, such as avocado oil, divided
1medium yellow onion,thinly sliced
5clovesgarlic,thinly sliced or minced
3bay leaves (preferably fresh)
2teaspoonscane, brown, or white sugar (*omit if using Filipino cane vinegar)
4green onions,thinly sliced
white ricefor serving
Instructions
In a large bowl, combine the vinegar, soy sauce, and peppercorns. Add the chicken thighs and marinate for at least 20 minutes, or up to overnight.
Heat 1 tablespoon oil over high heat in a large skillet or pot. Remove chicken from the marinade allowing most of the marinade to drip back into the bowl (reserve the marinade). Place the chicken, smooth side down, in the hot pan. Cook undisturbed for 2 to 3 minutes, or until just a bit brown and golden. Flip and cook for only 2 more minutes—do not cook through. Transfer chicken to a large plate.
Reduce heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the onions and garlic and cook until garlic is fragrant and slightly brown, about 2 minutes. (The onions do not need to be brown).
Add the reserved marinade, bay leaves and sugar and bring to a rolling boil, scraping up any browned bits that may have stuck to the bottom of the pan. Once boiling, lower the heat to medium and simmer for 3-4 minutes.
Nestle in the chicken thighs, smooth side down. Lower heat to a simmer, and cook, uncovered, for 10 minutes. Flip the chicken thighs and continue to simmer, occasionally spooning sauce over the top of the thighs, for 10 to 15 minutes, or until sauce has reduced by at least half.
At this point, if the sauce doesn't seem thick enough, remove the chicken to a plate and continue to cook the sauce until it reduces to your desired consistency. I like it a bit glaze-y but not so thick that I lose too much sauce. Return chicken back to the skillet to warm slightly, if necessary.
Serve immediately with fluffy white rice, passing around extra adobo sauce at the table.
Notes
Adapted from "The Filipino Cookbook" by Miki Garcia.*VINEGAR - A Filipino cane vinegar is traditionally used to make adobo sauce. It is sweeter and milder than regular white vinegar. If you feel like seeking it out, Datu Puti is a brand that can be found at most large Asian markets. That said, I prefer to use (unseasoned) rice vinegar which I always have in my pantry. In a pinch you can also use apple cider vinegar but make sure to reduce the amount to 1/2 cup as it is stronger in taste. It is important to note that if you don't use a cane vinegar, the adobo will need a few teaspoons of sugar.*SOY SAUCE - Because of the amount of soy sauce being used, make sure to use a soy sauce with reduced sodium or it will be very salty. Instead of soy sauce, you can also use coconut aminos. Don't use dark soy sauce which is completely different than regular soy sauce.*AMOUNT OF LIQUID - It is important that you use the right amount of meat to liquid. If you are using less than 21/2 pounds of chicken, only use 1/2 cup soy sauce and 1/2 cup vinegar. Likewise, if you're using a deep pot instead of a wide, shallower skillet, I recommend you reduce the amount of vinegar and soy sauce by 1/4 cup each.