Go Back
Chicken adobo in a dark glaze with bay leaves, topped with sliced spring onions, served in a black frying pan with a wooden spoon.
Print Recipe
No ratings yet

Chicken Adobo Recipe

A comforting Filipino-inspired dinner with chicken thighs cooked in a rich, garlicky-tangy sauce.
Prep Time10 minutes
Cook Time35 minutes
Marinating time1 hour
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Filipino
Keyword: Filipino chicken, pan-fried chicken
Servings: 4
Author Nicky Corbishley

Ingredients

Chicken and marinade:

  • 1 KG (2.2lbs) skinless chicken thigh fillets, sliced in half (this is approx 6 fillets)
  • 6 garlic cloves peeled and minced
  • 90 ml (1/2 cup + 2 tbsp) reduced sodium soy sauce
  • 4 tbsp rice vinegar or white vinegar
  • 4 bay leaves fresh or dried

Also:

  • 2 tbsp oil (I like to use avocado oil)
  • 240 ml (1 cup) water
  • 1 tbsp light brown sugar
  • 2 tsp peppercorns lightly bashed

To Serve:

  • boiled or fried rice
  • 5 spring onions scallions shredded
  • marinated cucumber
  • tomato and onion salad

Instructions

  • Place the chicken in a bowl with the garlic, soy sauce, vinegar and bay leaves. Mix together to evenly coat. Cover and leave to marinade for 1 hour (up to overnight). If marinating for longer than an hour, place in the fridge.
    1 KG (2.2lbs) skinless chicken thigh fillets, sliced in half (this is approx 6 fillets), 6 garlic cloves, 90 ml (1/2 cup + 2 tbsp) reduced sodium soy sauce, 4 tbsp rice vinegar or white vinegar, 4 bay leaves
  • Heat the oil in a large frying pan. Use a set of tongs to remove the chicken from the marinade (keep the marinade) and place the chicken in the pan with the oil. Don't worry if it's snug in the pan, just don't overlap the chicken.
    2 tbsp oil
  • Fry for 2 minutes each side.
  • Add the reserved marinade, water, sugar and pepper and stir.
    240 ml (1 cup) water, 1 tbsp light brown sugar, 2 tsp peppercorns
  • Simmer for 25-30 minutes, turning the chicken over halfway through cooking. Thirty minutes of simmering will give you tender chicken with a glaze that coats the chicken, with just a little bit of sauce left in the pan.
    Note: If you want more sauce, you can simmer for slightly less time (around 25 minutes) and add an extra splash of water to the pan in the last couple of minutes(don't pour over the chicken or it will wash off the glaze).
  • Taste the sauce and add in a little more vinegar if you want it a little more tangy.
  • Turn off the heat and serve over rice, sprinkled with shredded spring onions.
    boiled or fried rice, 5 spring onions, marinated cucumber, tomato and onion salad

Video

Notes

Adjust the tang

The sauce should be tangy. You can check this near the end of the simmering time. Taste the sauce about 5 minutes before the end of simmering. If you want more tang, add 1-2 tablespoon of rice vinegar. Don't stir, just let it simmer for another 3 minutes (this mellows the vinegar, so it's not a harsh vinegar taste), then taste again. Repeat for more tang if needed. If it's too tangy, add a teaspoon of sugar to counteract the tangy-ness.

Nutritional information is approximate, per serving (this recipe serves 4) and does not include the serving suggestions (rice and toppings).

Recipe source:
Adapted from Nagi's Filipino chicken adobo recipe from RecipeTinEats. 

Nutrition

Calories: 400kcal | Carbohydrates: 7g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 1098mg | Fiber: 1g | Sugar: 3g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code