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Delicious Filipino Chicken Adobo served with rice

Filipino Chicken Adobo

A savory and tangy Filipino dish featuring tender chicken thighs simmered in a flavorful marinade of soy sauce, vinegar, garlic, and spices.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Filipino
Calories: 415
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 750 g 750g (1.5 lb) chicken thigh fillets, boneless and skinless 5-6 pieces, juicy and tender
  • 3 cloves 3 garlic cloves, minced Adds depth and aroma
  • 1/3 cup 1/3 cup (85ml) soy sauce Use standard all-purpose or light soy sauce
  • 1/3 cup 1/3 cup + 2 tbsp white vinegar Provides essential tang
  • 4 leaves 4 bay leaves Contributes fragrant herbal notes
  • 1 tbsp 2 tbsp oil (vegetable, canola, or peanut) For searing chicken
  • 1 small 1 small brown onion, diced Adds sweetness and complexity
  • 1.5 cups 1 1/2 cups (375 ml) water Essential for the sauce base
  • 2 tbsp 2 tbsp brown sugar Balances tanginess
  • 1 tbsp 1 tbsp whole black pepper For gentle spice, can substitute with 2 tsp cracked pepper
  • 2 pieces 2 green onions/scallions, sliced For garnish

Method
 

Preparation
  1. In a bowl, combine the chicken along with all the marinade ingredients: minced garlic, soy sauce, vinegar, bay leaves, and black pepper. Allow this to sit for at least 20 minutes or overnight for deeper flavor.
Cooking
  1. Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade (reserve the marinade) and sear in the hot pan until both sides are brown, about 1 minute each side.
  2. Remove the chicken from the skillet and set aside. Add the remaining oil, minced garlic, and diced onion, cooking for about 1.5 minutes until softened.
  3. Pour in the reserved marinade, water, and brown sugar. Bring to a simmer, then reduce heat to medium-high and let bubble for about 5 minutes.
  4. Add the chicken back to the skillet, placing it smooth side down into the sauce. Let it simmer uncovered for 20 to 25 minutes without stirring, turning at the 15-minute mark.
  5. If the sauce isn't thick enough after simmering, remove the chicken onto a plate and let the sauce simmer alone until thickened. Return the chicken to coat well.
Serving
  1. Serve the chicken adobo over steamed rice, or with cauliflower rice and ginger-smashed cucumbers.

Notes

Don’t rush the marinade for best flavor. Searing is crucial; do not skip this step. Adjust sugar to taste as needed.