Prep time: 10 mins | Cook time: 35 mins | Marinating: 20 mins | Total time: 45 mins | Servings: 4
Everyone loves Filipino Chicken Abodo. It’s an amazing Asian cuisine with tender and juicy chicken thighs coated in an impressive sauce. A perfect weeknight dinner that you can easily make in no time. Serve this intensely flavorful chicken adobo over rice for a filling meal that everyone will absolutely enjoy!
Ingredients
CHICKEN AND MARINADE:
3 garlic cloves, minced
750 grams/1.5-pound chicken thigh fillets, boneless and skinless (5-6 pieces)
1/3 c. + 2 tablespoons white vinegar
1/3 c. (85ml) soy sauce, ordinary all-purpose or light (not dark soy sauce
4 bay leaves (fresh) or 3 dried
FOR COOKING:
3 garlic cloves, minced
2 tablespoons oil, separated (vegetable, canola, or peanut)
1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
1 small brown onion, diced
1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
1 1/2 c. (375 ml) water
2 tablespoons brown sugar
SERVING:
2 green onions/scallions, sliced (garnish)
How to make Filipino Chicken Adobo (Flavour Kapow!)
Step 1: In a bowl, add the chicken and marinade ingredients. Mix well until combined. Let the chicken marinate for at least 20 minutes or up to overnight.
Step 2: In a skillet, heat 1 tbsp oil over high heat. Take the chicken out of the marinade and place it in the pan. Set the marinade aside. Sear both sides of the chicken for about a minute per side or until browned. Make sure not to cook the chicken all the way through. Set the chicken aside when done.
Step 3: In the same skillet, heat the rest of the oil. Then, add the garlic and onion. Cook for about 1 1/2 minutes. Next, add the reserved marinade along with water, sugar, and black pepper. Bring everything to a simmer, then adjust the heat to medium-high. Let the mixture simmer for about 5 minutes.
Step 4: Return the chicken to the skillet, smooth-side down. Let everything simmer for about 20 to 25 minutes, uncovered, turning the chicken at around 15 minutes. Cook until the sauce has reduced to a thick jam-like syrup.
Step 5: At this point, if the sauce isn’t thick enough. Transfer the chicken to a plate and let the sauce simmer. Once the sauce has thickened, add the chicken back to the skillet and coat in the glaze.
Step 6: Serve the Filipino Chicken Adobo immediately over rice. Enjoy!
Nutrition Facts:
Serving: 407g, Calories: 350cal (18%) | Carbohydrates: 13g (4%) | Protein: 39g (78%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Cholesterol: 178mg (59%) | Sodium: 1458mg (63%) | Potassium: 597mg (17%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 59IU (1%) | Vitamin C: 3mg (4%) | Calcium: 108mg (11%) | Iron: 2mg (11%)
Ingredients
- CHICKEN AND MARINADE:
- 3 garlic cloves, minced
- 750 grams/1.5-pound chicken thigh fillets, boneless and skinless (5-6 pieces)
- 1/3 c. + 2 tablespoons white vinegar
- 1/3 c. (85ml) soy sauce, ordinary all-purpose or light (not dark soy sauce
- 4 bay leaves (fresh) or 3 dried
- FOR COOKING:
- 3 garlic cloves, minced
- 2 tablespoons oil, separated (vegetable, canola, or peanut)
- 1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
- 1 small brown onion, diced
- 1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
- 1 1/2 c. (375 ml) water
- 2 tablespoons brown sugar
- SERVING:
- 2 green onions/scallions, sliced (garnish)
Instructions
Step 1: In a bowl, add the chicken and marinade ingredients. Mix well until combined. Let the chicken marinate for at least 20 minutes or up to overnight.
Step 2: In a skillet, heat 1 tbsp oil over high heat. Take the chicken out of the marinade and place it in the pan. Set the marinade aside. Sear both sides of the chicken for about a minute per side or until browned. Make sure not to cook the chicken all the way through. Set the chicken aside when done.
Step 3: In the same skillet, heat the rest of the oil. Then, add the garlic and onion. Cook for about 1 1/2 minutes. Next, add the reserved marinade along with water, sugar, and black pepper. Bring everything to a simmer, then adjust the heat to medium-high. Let the mixture simmer for about 5 minutes.
Step 4: Return the chicken to the skillet, smooth-side down. Let everything simmer for about 20 to 25 minutes, uncovered, turning the chicken at around 15 minutes. Cook until the sauce has reduced to a thick jam-like syrup.
Step 5: At this point, if the sauce isn’t thick enough. Transfer the chicken to a plate and let the sauce simmer. Once the sauce has thickened, add the chicken back to the skillet and coat in the glaze.
Step 6: Serve the Filipino Chicken Adobo immediately over rice. Enjoy!
