Prepare to be blown away by the Philippines’ most famous dish, Filipino Chicken Adobo. This mouthwatering dish will quickly become one of your favorite Asian chicken dishes. The best part? Most likely, you already have everything you need in your kitchen.
This masterpiece is easy to make, and the result is nothing short of spectacular: juicy, tender chicken covered in a sweet and savory glaze with a touch of heat from peppercorns.
Now, let’s talk about chicken thighs, which are the main attraction. You don’t want to switch these for chicken breasts, trust me! The rich, juicy flavor that makes this dish a real winner comes from the thighs.
Ingredients
For the Marinade
- 3 garlic cloves, minced
- 1/3 cup soy sauce
- 1/3 cup plus 2 tablespoons white vinegar
- 4 fresh bay leaves or 3 dried bay leaves
For Cooking
- 1 1/2 pounds boneless skinless chicken thigh fillets
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, minced
- 1 brown onion, diced
- 1 1/2 cups water
- 2 tablespoons brown sugar
- 1 tablespoon whole black peppercorns
- 2 tablespoons sliced green onions, optional for serving
Instructions
Marinate the Chicken
Add the chicken thighs to a bowl with the soy sauce, vinegar, garlic, and bay leaves. Turn the chicken until well coated.
Cover and marinate for at least 20 minutes. For a deeper flavor, refrigerate it overnight.
Sear the Chicken
Remove the chicken from the marinade, but keep the marinade for the sauce.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sear for about 1 minute per side, just until lightly browned. The chicken does not need to be cooked through yet.
Transfer the chicken to a plate and set aside.
Build the Sauce
Add the remaining 1 tablespoon of oil to the same skillet. Add the minced garlic and diced onion, then cook for about 1–2 minutes, until fragrant and slightly softened.
Pour in the reserved marinade, water, brown sugar, and whole black peppercorns. Stir well and bring the sauce to a boil.
Simmer the Chicken
Return the chicken to the skillet, smooth side down. Reduce the heat to medium and simmer uncovered for 20–25 minutes, turning the chicken halfway through.
The chicken should become tender, and the sauce should reduce into a darker, glossy glaze.
Thicken and Serve
If the sauce is still too thin, remove the chicken from the pan and let the sauce simmer for a few extra minutes until it thickens.
Return the chicken to the skillet and spoon the sauce over the top.
Serve warm over rice, with sliced green onions on top if desired.
Fancy this delightful Filipino Chicken Adobo recipe? Give your Pinterest friends a treat to spread the joy! Pin the picture below to your board because good food, laughter, and Adobo are meant to be shared.
More Delicious Filipino Recipes
Filipino Chicken Tocino Recipe
Filipino Beef Caldereta Recipe
Buko Pandan Recipe (Filipino Coconut Dessert)
Kare-Kare Recipe (Filipino Oxtail Stew)
Ensaymada Recipe (Filipino Buns)
Homemade Sisig Recipe (Filipino Pork Belly)
