Cook Time: 37 mins | Yield: 4 Servings
Prepare to fall in love with this Filipino Chicken Adobo! After a few tweaks, I am proud to say that I came up with this perfect recipe! Try and taste it yourself! Ready in less than 40 minutes! Always eat adobo with rice. Thank me later!
Ingredients:
1/3 c chopped garlic
2 tablespoons cooking oil
zest from 1 lime or lemon
4 bay leaves
1/2 c cane vinegar or white vinegar
1 tablespoon fish sauce
4 pounds bone-in, skin-on chicken thighs and/or legs
3/4 c soy sauce
1/2 teaspoon black pepper
3 tablespoons sugar
chopped green onions and cilantro for garnish, optional
1/2 c sake or water
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the chicken, then sear each side for about 10 minutes.
In a mixing bowl, add soy sauce, water/sake, sugar, bay leaves, vinegar, lime zest, chopped garlic, fish sauce, and pepper.
Whisk everything until well blended.
Add the sauce into the pot with the seared chicken thighs, then toss until coated. Scrape the bottom of the pot to deglaze.
Allow the mixture to boil.
Turn the heat down to medium-low, then simmer the adobo for about 25 minutes or until the sauce becomes thick. Remove and discard the bay leaves.
Serve over rice. Enjoy!
Notes:
Always serve this over rice for the best experience!
Feel free to simmer the adobo for a few more minutes to make it dry and oily.
Leftovers can last a few days in the fridge. Reheat them for a few minutes. They taste insanely delicious after reheating!
I highly suggest searing the chicken for better color and flavor!
Nutrition Facts:
Total Fat 35.6g | Trans Fat 0.2g 80% | Sodium 1842.7mg 3% | Total Carbohydrate 9.1g 2% | Dietary Fiber 0.5g | Sugars 5.3g 70% | Protein 35.2g 5% | Vitamin A 45.5µg 2% | Vitamin C 2.1mg
Ingredients
- 1/3 c chopped garlic
- 2 tablespoons cooking oil
- zest from 1 lime or lemon
- 4 bay leaves
- 1/2 c cane vinegar or white vinegar
- 1 tablespoon fish sauce
- 4 pounds bone-in, skin-on chicken thighs and/or legs
- 3/4 c soy sauce
- 1/2 teaspoon black pepper
- 3 tablespoons sugar
- chopped green onions and cilantro for garnish, optional
- 1/2 c sake or water
Instructions
Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the chicken, then sear each side for about 10 minutes.
In a mixing bowl, add soy sauce, water/sake, sugar, bay leaves, vinegar, lime zest, chopped garlic, fish sauce, and pepper.
Whisk everything until well blended.
Add the sauce into the pot with the seared chicken thighs, then toss until coated. Scrape the bottom of the pot to deglaze.
Allow the mixture to boil.
Turn the heat down to medium-low, then simmer the adobo for about 25 minutes or until the sauce becomes thick. Remove and discard the bay leaves.
Serve over rice. Enjoy!
Notes
Always serve this over rice for the best experience! Feel free to simmer the adobo for a few more minutes to make it dry and oily. Leftovers can last a few days in the fridge. Reheat them for a few minutes. They taste insanely delicious after reheating! I highly suggest searing the chicken for better color and flavor!
