Description
This classic Filipino Chicken Adobo recipe features tender chicken thighs marinated in a tangy blend of vinegar, soy sauce, garlic, and spices, then simmered to perfection in a rich, flavorful sauce. Served over steamed rice and garnished with fresh green onions, it’s a comforting and authentic dish that’s easy to prepare and packed with bold, savory flavors.
Ingredients
Scale
Marinade
- ¾ cup distilled white vinegar
- ½ cup low sodium soy sauce or tamari
- 8 cloves garlic, minced
- ½ teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon brown sugar
Main Ingredients
- 3 pounds boneless skinless chicken thighs, fat trimmed
- 2 tablespoons vegetable oil
For Serving
- Cooked rice, for serving
- 4 green onions, thinly sliced
Instructions
- Marinate the Chicken: In a large bowl, combine the vinegar, soy sauce, minced garlic, black peppercorns, bay leaves, and brown sugar. Add the boneless skinless chicken thighs and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least one hour, and up to three hours, allowing the flavors to infuse into the chicken.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, place the chicken thighs in the skillet skin side down and cook undisturbed for about 4 minutes or until the bottoms are nicely browned. Flip and cook the other side for an additional 4 minutes until golden brown.
- Simmer in Marinade: Return any reserved marinade to the skillet with the browned chicken. Bring the mixture to a boil, then reduce the heat to medium or medium-low to maintain a steady simmer. Cook the chicken thighs for 10 minutes, flipping them periodically to ensure even cooking and flavor absorption.
- Reduce the Sauce: Continue to simmer the chicken, stirring occasionally, until the sauce thickens and reduces by about half—approximately 10 more minutes. Ensure the chicken reaches an internal temperature of 165°F using an instant-read thermometer before removing from heat.
- Serve: Serve the flavorful chicken adobo hot over steamed cooked rice. Garnish with thinly sliced green onions for a fresh, vibrant finish.
Notes
- Marinating the chicken longer will enhance the flavor depth; up to 3 hours is recommended.
- Use boneless skinless chicken thighs for tenderness and quicker cooking, but bone-in can be used with longer simmering.
- If a thicker sauce is desired, continue reducing after the chicken is fully cooked.
- Adjust the vinegar and sugar to balance the sour and sweet flavors according to your taste.
- Serve with steamed rice or garlic fried rice for a traditional pairing.
Nutrition
- Serving Size: 1 serving (approximately 4 oz chicken with sauce and rice)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
