Hearty, delicious Filipino Chicken Adobo is so easy! Made with the usual pantry ingredients, this is the perfect meal for busy days. The depth of flavor may amaze you!
Sometimes the simple things are the best! Such is the case with this classic Filipino dish – simple ingredients that deliver incredible flavor.
Boneless skinless chicken thighs are the best choice for chicken adobo. The thighs are marinated in a simple vinegar and soy marinade along with garlic, peppercorns and bay leaves. The chicken is browned, then the marinade is poured back in and simmered until a delicious syrupy glaze forms. Hearty umami flavor with delicious spice and a touch of sweetness.
What we love about it!
One of the many things we love about this chicken adobo is that it makes great leftovers, even eaten cold; Very handy to put in wraps or add to salads or sandwiches.
This chicken adobo goes perfectly with Asian cucumber salad and jasmine rice. What a satisfying dinner; We think you’ll crave it often!
Ingredients for chicken adobo
Ingredient Notes
- chicken thighs– The thighs are just the thing for this dish. For convenience, we use skinless and boneless products. Simmering them in the marinade will only make them more tender and juicy. You could cook bone-in legs and thighs.
- Vinegar– White wine vinegar, white wine vinegar, rice wine vinegar, and apple cider vinegar all work. Flavor may vary slightly, but not significantly.
- maple syrup— or use brown sugar, coconut sugar, or something with a caramel note.
- peppercorns– these will be added as a whole! They soften and distribute the flavor when cooking. When you bite into them, they only give off a slight spiciness. Fun!
- chili pepper– not traditional but offers a nice balance between the salty, sour and sweet flavors.
- For a full list of ingredients and measurements, see the recipe card below.
Frequently Asked Questions about Chicken Adobo
Chicken thighs marinated in soy sauce, vinegar, garlic, black pepper and bay leaves. It is then browned and cooked in the marinade.
Derived from the Spanish word adobarmeaning marinade or pickling sauce. This spicy sauce was first mentioned in 1613 when the Spanish first explored the Philippines.
This is where the magic of chicken thighs comes in; The longer they cook, the more tender they become.
What to serve with chicken adobo
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Description
Chicken Adobo is savory and flavorful with a hint of sweet, quick and easy to make, and bursting with flavor! Perfect for weeknight dinners.
- In a shallow bowl, combine vinegar, soy sauce, garlic, bay leaves, peppercorns, and maple syrup. Add the chicken and let marinate for 1-3 hours.
- Drain the chicken Save the marinade. Heat a pan with just enough oil to cover the bottom. Sear the chicken in the hot pan for about 3 minutes per side.
- Put the leftover marinade back into the pan. If using a chili pepper, add that. Let the chicken simmer, uncovered, in the marinade until almost cooked through, about 15-20 minutes, longer if needed. The chicken will be dark and glazed.
- Serve with spring onions.
Nourishment
- Serving size: 1 large thigh
- Calories: 113
- Sugar: 4.9g
- Sodium: 475.1 mg
- Fat: 2.5g
- Saturated Fatty Acids: 0.7g
- Carbohydrates: 9.1g
- Fiber: 1g
- Protein: 12.8g
- Cholesterol: 52.5 mg
Keywords: Chicken Adobo, Chicken Adobo Recipe, Chicken Adobo, Filipino Chicken, Filipino Chicken Recipe, Filipino Adobo