Filipino adobo chicken recipe

A plate of rice topped with braised adobo chicken thighs and garnished with chopped green onions. Slices of fresh cucumber are arranged on the side. The dish is served on a round, rimmed white plate.

5 from 1 vote

Filipino Adobo Chicken is one of the most iconic dishes in Filipino cuisine. This easy chicken adobo recipe is made by slow-simmering chicken thighs in a savory and tangy soy sauce and vinegar marinade. The result? Tender, juicy chicken with a rich, caramelized sauce that tastes like it came straight from a traditional Filipino kitchen.

Prep Time10

Cook Time40

Marinating time30

Total Time50

Course: dinner

Cuisine: asian

Diet: Gluten Free

Keyword: Adobo chicken

Servings: serves

Calories: 475kcal

Author: Elena Elliott

Ingredients

Adobo Chicken Marinade:

6 chicken thighs skinless boneless chicken thighs
3 garlic cloves minced or finely chopped
⅓ cup soy sauce I use Tamari, which is gluten-free
⅓ cup white vinegar
3 dry bay leaves
½ teaspoons whole black peppercorns
2 teaspoons raw sugar

Adobo Chicken

2 tablespoons extra virgin olive oil
1 small onion finely chopped (I actually used the white parts of the spring onions)
2 garlic cloves minced
Spring onions and basmati rice to serve

Instructions

In a medium-sized bowl, combine soy sauce, white vinegar, minced garlic, and bay leaves. Add the chicken thighs and mix well to ensure each piece is evenly coated with the marinade. Let the chicken marinate for 30 minutes.
6 chicken thighs, 3 garlic cloves, ⅓ cup soy sauce, ⅓ cup white vinegar, 3 dry bay leaves, ½ teaspoons whole black peppercorns, 2 teaspoons raw sugar
Remove the chicken from the marinade and pat it dry with paper towels. Keep the marinade aside for later use.
Heat olive oil in a frying pan over medium heat. Add the chicken pieces and cook for 3 to 4 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
2 tablespoons extra virgin olive oil
Add 1 tablespoon of olive oil to the pan. Sauté the chopped onions and garlic for 1-2 minutes until fragrant and softened.
1 small onion, 2 garlic cloves minced
Return the browned chicken to the pan along with the reserved marinade. Bring to a simmer and cook for 15 minutes or until the chicken is very tender and the sauce has thickened slightly.
If the sauce hasn’t thickened to your liking, remove the chicken and simmer the sauce on its own for a few more minutes until it thickens. Once thickened, return the chicken to the pan and stir well to coat the chicken in the delicious sauce.

Video

Notes

Marinate Time: For best results, marinate the chicken for no more than 2 hours. The vinegar can break down the chicken and affect its texture if left for longer.

Chicken Cuts: You can use any chicken cut (bone-in or skinless), but make sure to adjust the cooking time accordingly. Bone-in chicken will take longer to cook than boneless cuts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or chicken stock if the sauce has thickened too much.

Nutrition