Filipino Chicken Adobo

A large non-stick skillet filled with Filipino adobo chicken with a thick sauce over the chicken and in the bottom of the pan and topped with chopped scallions.

Course: Entree

Cuisine: Filipino

Prep Time: 15

Cook Time: 40

Marinating: 2

Total Time: 2 55

Servings:

Calories: 657kcal

Author: Kris Longwell

This Filipino Chicken Adobo recipe features tender chicken simmered in a savory blend of soy sauce, vinegar, garlic, and spices, creating a rich and tangy dish that's easy to make and perfect served with steamed rice.

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Equipment

1 Large skillet preferably non-stick

Ingredients

3 lbs chicken thighs and legs, bone-in, skin-on
4 cloves garlic minced or crushed
5 bay leaves fresh
¾ cup soy sauce
½ cup cane vinegar or white wine vinegar
1 tablespoon black peppercorns
2 tablespoon olive oil
1 tablespoon dark brown sugar
1 cup water
2 tablespoon scallions chopped, for garnish (optional)
steamed rice

Instructions

Place the chicken in a large freezer baggie (or bowl). Add the garlic, bay leaves, soy sauce, vinegar, and peppercorns. Seal the baggie (or cover the bowl with plastic wrap), and refrigerate for 1 to 2 hours, or even better, overnight.
3 lbs chicken thighs, 4 cloves garlic, 5 bay leaves, ¾ cup soy sauce, ½ cup cane vinegar, 1 tablespoon black peppercorns
Remove the chicken from the marinade and place it on a platter. Hold onto the marinade.
Heat the oil in a large skillet over medium-high heat. Working in batches, if necessary, sear the chicken for 2 minutes on each side. Set aside on a platter (the chicken will not be cooked through at this point). Continue with the remaining chicken.
2 tablespoon olive oil
Safely discard the oil and rendered grease in the skillet. Add the reserved marinade (including peppercorns and bay leaves), brown sugar, and water to the skillet. Bring to a boil. Lower the heat to a simmer and nestle the chicken (with collected juices) into the skillet, skin-side down. After 15 minutes, turn the chicken pieces over and cook for another 15 minutes, or until the internal temperature reaches 165°F to 175°F.
1 tablespoon dark brown sugar, 1 cup water
Remove the chicken and place it on a clean platter. Turn the heat on high and simmer the sauce until slightly thickened, about 10 minutes. It should coat the back of a spoon.
Return the chicken to the sauce and simmer for another 5 minutes.
Serve at once with steamed rice and garnish with chopped scallions, if using.
2 tablespoon scallions, steamed rice

Video

No, Filipino chicken adobo and Mexican adobo are different dishes; Filipino adobo is a vinegar and soy sauce-based stew, while Mexican adobo typically refers to a chili-based marinade or sauce.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Boneless chicken thighs can be substituted for the bone-in, skin-on. The braising time will be less. A digital thermometer ensures perfectly cooked chicken (no less than 165°F).

Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Reheat in a baking dish covered with foil in a 325°F oven for 20 minutes, or until heated through.

Nutrition