Chicken Adobo is considered by many as the national dish of the Philippines. After trying it, you’ll understand why! This national treasure strikes a delicate balance between salty, tangy, sweet and savoury, resulting in the most satisfying and mouthwatering bite.
The chicken is marinated and braised in a simple yet complex adobo sauce, comprised of vinegar, soy sauce, garlic (lots of it!), bay leaves and black peppercorns. A few spoonfuls of brown sugar add a touch of sweetness and balance out the inherent salinity and acidity of the sauce. The chicken thighs are simmered in the adobo sauce until they are juicy and tender.
The cornerstone of this sauce is vinegar and soy sauce (or tamari for my gluten-free friends). Cane vinegar is most commonly used in adobo but it can be replaced with rice vinegar, coconut vinegar or white vinegar. The variety of vinegar utilized will impact the flavour profile. I like using white vinegar as it imparts tanginess to this dish.
My Filipino Chicken Adobo is made using a handful of ingredients, comes together quickly, is cooked in a single skillet and couldn’t be easier to make. Enjoy it for lunch or dinner or spoil your guests at your next dinner party or special occasion. It’s so delicious that they’ll be helping themselves to seconds or thirds. Serve it alongside steamed rice and some greens and you’ve got yourself a lovely meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 107 minutes (including at least 60 minutes of marinating time)
Serves: 6
Ingredients:
3 lbs boneless, skinless chicken thighs
3/4 cup low sodium soy sauce (See Notes below)
3/4 cup white vinegar
8 cloves garlic, minced, divided
3 dried bay leaves
3/4 tsp whole black peppercorns
1 1/2 Tbsp avocado oil
1 large white onion, finely chopped
1/4 cup water
2 Tbsp brown sugar, packed
3 green onions, thinly sliced
Instructions:
To a 8”x10” baking dish, add the soy sauce, vinegar, 4 cloves of garlic, bay leaves and peppercorns and whisk until combined. Add the chicken thighs, ensuring that they are well coated in marinade. Transfer the chicken thighs to the refrigerator to marinate for at least 1 hour but preferably 3 hours.
Remove the chicken thighs from the refrigerator and allow them to come to room temperature for 30 minutes. Transfer the chicken to a medium bowl, reserving the marinade.
To a large skillet set over medium-high heat, add the avocado oil. Once hot, add the chicken thighs and cook them for 2 minutes per side. Then, transfer them to a plate or bowl and set aside.
To the same skillet, add the onions and sauté for 3 minutes or until softened. Then, add the remaining 4 cloves of garlic and cook for an additional 30 seconds.
Add the water, brown sugar and reserved marinade to the skillet. Bring the mixture to a boil, approximately 4 minutes. Once boiling, reduce the heat to medium-low and add the chicken thighs back into the skillet.
Cook the chicken thighs for 15 minutes and then flip them over and cook for an additional 10 minutes or until the chicken is cooked through.
Transfer the chicken thighs to a serving platter or plate and drizzle the sauce over top. Garnish with sliced green onions and serve and enjoy!
For a thicker sauce, remove the cooked chicken thighs from the skillet and transfer them to a plate or platter. Set aside. Increase the temperature to medium-high and cook the sauce for 7 - 8 minutes or until the sauce has thickened and reduced by half. Drizzle the sauce over the chicken thighs and serve and enjoy!
Notes:
To Make It Gluten-Free: If you are looking for a gluten-free alternative, you can simply substitute low sodium soy sauce with gluten-free tamari on a 1:1 basis.