Skip to main content
Brian Sunter

Chicken Adobo

Intense in flavour but so fast and easy to prepare. Chicken is so tender, it's like it's been slow cooked.

1h 28m 5 servings
main chicken filipino dinner skillet
Scale
Units

Ingredients

  • 750 g chicken thigh fillets
  • 6 garlic cloves
  • 0.33 cup soy sauce
  • 0.33 cup white vinegar
  • 2 tbsp white vinegar
  • 7 bay leaves
  • 2 tbsp oil
  • — brown onion
  • 1.50 cups water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper
  • 2 green onions

Equipment

  • skillet

Instructions

Chicken and Marinade

1

Combine 750 g chicken thigh fillets (boneless and skinless, 5-6 pieces), 3 garlic cloves (minced), 0.33 cup soy sauce , 0.33 cup white vinegar plus 2 tbsp white vinegar , and 4 bay leaves (fresh) or 3 bay leaves (dried) 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 from the skillet and set aside.

4

Heat the remaining 1 tbsp oil in the skillet. Add 3 garlic cloves (minced) and brown onion (small, diced), cook for 1.5 minutes .

5

Add the reserved marinade, 1.50 cups water , 2 tbsp brown sugar , and 1 tbsp whole black pepper . Bring to a simmer, then turn heat down to medium high. Simmer for 5 minutes .

6

Add chicken smooth side down. Simmer uncovered for 20 minutes to 25 minutes (no need to stir), turning chicken at around 15 minutes , until the sauce reduces down to a thick jam-like syrup.

Serving

7

Coat chicken in glaze then serve over rice. Garnish with 2 green onions (sliced).

View Cooklang Source
recipe.cook 
---
title: Chicken Adobo
description: "Intense in flavour but so fast and easy to prepare. Chicken is so tender, it's like it's been slow cooked."
servings: 5
time: 50 minutes
tags: [chicken, filipino, dinner, main, skillet]
cuisine: Filipino
difficulty: easy
---

== Chicken and Marinade ==

Combine @chicken thigh fillets{750%g} (boneless and skinless, 5-6 pieces), @garlic cloves{3} (minced), @soy sauce{1/3%cup}, @white vinegar{1/3%cup} plus @white vinegar{2%tbsp}, and @bay leaves{4} (fresh) or @bay leaves{3} (dried) in a bowl. Marinate for at least ~{20%minutes}, or up to overnight.

Heat @oil{1%tbsp} 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.

Remove chicken from the skillet and set aside.

Heat the remaining @oil{1%tbsp} in the skillet. Add @garlic cloves{3} (minced) and @brown onion{1} (small, diced), cook for ~{1.5%minutes}.

Add the reserved marinade, @water{1.5%cups}, @brown sugar{2%tbsp}, and @whole black pepper{1%tbsp}. Bring to a simmer, then turn heat down to medium high. Simmer for ~{5%minutes}.

Add chicken smooth side down. Simmer uncovered for ~{20%minutes} to ~{25%minutes} (no need to stir), turning chicken at around ~{15%minutes}, until the sauce reduces down to a thick jam-like syrup.

> 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.

== Serving ==

Coat chicken in glaze then serve over rice. Garnish with @green onions{2} (sliced).