Description
Filipino Chicken Adobo is a flavorful and tangy classic Filipino dish featuring tender chicken thigh fillets marinated in soy sauce and vinegar, then simmered with garlic, bay leaves, and spices until the sauce reduces to a rich, jam-like glaze. This recipe offers a perfect balance of savory, sour, and slightly sweet notes, making it a beloved comfort food served best over rice.
Ingredients
Scale
Chicken and Marinade
- 750g / 1.5 lb boneless, skinless chicken thigh fillets (5 – 6 pieces)
- 3 garlic cloves, minced
- 1/3 cup (85ml) soy sauce (ordinary all-purpose or light soy sauce, not dark soy sauce)
- 1/3 cup + 2 tbsp white vinegar
- 4 bay leaves (fresh) or 3 dried bay leaves
Cooking Ingredients
- 2 tbsp oil (vegetable, canola, or peanut, separated)
- 3 garlic cloves, minced
- 1 small brown onion, diced
- 1 1/2 cups (375 ml) water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper (or substitute with 2 tsp coarse cracked pepper)
- 2 green onions / scallions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thigh fillets with the minced garlic, soy sauce, white vinegar, and bay leaves. Allow the chicken to marinate for at least 20 minutes or up to overnight in the refrigerator to develop flavor and tenderize the meat.
- Sear the Chicken: Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken in the hot pan and sear both sides until browned, about 1 minute per side. Avoid cooking the chicken fully at this stage. Once browned, remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the minced garlic and diced brown onion, cooking for about 1 1/2 minutes until fragrant and softened.
- Simmer the Sauce: Pour in the reserved marinade along with water, brown sugar, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-high and let it simmer gently for 5 minutes to blend the flavors.
- Add Chicken and Continue Cooking: Place the chicken back into the skillet, smooth side down. Simmer uncovered for 20 to 25 minutes without stirring, turning the chicken once around the 15-minute mark. Let the sauce reduce until it thickens into a jam-like syrup that coats the chicken nicely.
- Adjust Sauce Thickness: If the sauce is not thick enough, remove the chicken onto a plate and continue simmering the sauce alone; it will thicken more quickly. Return the chicken to the skillet to coat it thoroughly in the glaze.
- Serve: Coat the chicken pieces with the thickened sauce and garnish with sliced green onions. Serve the chicken adobo over steamed rice or cauliflower rice for a healthier option.
Notes
- Use light or ordinary soy sauce, not dark soy sauce, for a better flavor balance.
- Marinating overnight intensifies the flavors and tenderizes the chicken for a more delicious dish.
- Bay leaves can be fresh or dried, but fresh provides a more aromatic flavor.
- To make the dish lower in calories, serve with cauliflower rice instead of regular rice.
- If the sauce thickens too much, add a splash of water to loosen before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Keywords: Filipino Chicken Adobo, Chicken Thigh Recipe, Adobo Recipe, Filipino Cuisine, Savory Chicken, Tangy Chicken Recipe
