Filipino chicken adobo
A quick, one-pan Filipino chicken adobo – bone-in thighs simmered in soy sauce, vinegar, garlic and bay leaves until tender and tangy. Even better the next day.
Ingredients
- 8 bone-in skin-on chicken thighs
- 175 ml white vinegar
- 120 ml low-sodium soy sauce
- 8 cloves garlic minced
- 3 bay leaves
- ½ teaspoon black peppercorns
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 3 spring onions thinly sliced
- cooked rice to serve
Instructions
- In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar.
- Add the chicken thighs and turn to coat. Leave to marinate for 15 minutes.
- Heat the vegetable oil in a large pan over a medium heat. Lift the chicken from the marinade, letting the excess drip off (reserve it), and brown the thighs on both sides for around 5 minutes.
- Pour in the reserved marinade and bring to the boil. Lower the heat and simmer for 10 minutes.
- Flip the chicken and cook, stirring occasionally, until the sauce is glossy and thickened to a rich coating, about another 10 minutes. The chicken should reach 75°C in the thickest part.
- Serve over cooked rice, scattered with spring onions.
Notes
- Cane or coconut vinegar (Datu Puti) is traditional, but white, apple cider or rice vinegar all work well.
- For more sauce, add 100ml water to the marinade and simmer a little longer.
- Slow cooker: brown the chicken first, then cook on low for 4 to 5 hours. Instant Pot: brown on sauté, then high pressure for 10 minutes with a natural release.
- Leftovers keep in an airtight container for up to 3 days, or freeze for up to 3 months. The flavour deepens overnight.
Nutrition
Calories: 316kcalCarbohydrates: 8gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 2mgSodium: 1170mgPotassium: 179mgFiber: 1gSugar: 3gVitamin A: 99IUVitamin C: 4mgCalcium: 36mgIron: 1mg