Cook Time: 37 mins | Total Time: 37 mins | Yield: 4
A simple, easy-to-make dish that is a pride of the Filipinos! Tender, juicy chicken in a delicious adobo sauce. This I believe is the Best Filipino Chicken Adobo in town!
INGREDIENTS
4 pounds bone-in, skin-on chicken thighs and/or legs
2 tablespoons cooking oil
3/4 c. soy sauce
1/2 c. cane vinegar or white vinegar
1/2 c. sake or water
1 tablespoon fish sauce
3 tablespoons sugar
1/3 c. chopped garlic
zest from 1 lime or lemon
4 bay leaves
1/2 teaspoon black pepper
chopped green onions and cilantro for garnish, optional
HOW TO MAKE THE BEST FILIPINO CHICKEN ADOBO
Step 1: Add oil to a large dutch oven or a deep pan. Heat over medium-high heat. Once the oil is hot, place the chicken thighs into the pan skin-side down and cook for about 6 to 7 minutes or until the skin is crispy and golden brown.
Step 2: To make the sauce, combine the soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper in a mixing bowl. Mix well until the sugar has melted.
Step 3: Turn the chicken on the other side, tapping out around half of the fat from the bottom of the pan. You can spoon the chicken fat for later use if desired.
Step 4: Into the pan, pour the sauce mixture and bring to a boil. Adjust the heat to medium-low and simmer the sauce for about 20 to 25 minutes, covered.
Step 5: Uncover the pan and spoon the sauce over the chicken, making sure to evenly coat the chicken with the adobo sauce. This takes about 5 minutes.
Step 6: If desired, garnish the chicken adobo with chopped green onion and cilantro and enjoy with cooked warm rice.
Nutrition Facts:
Serves: 8
Calories Per Serving: 508 | Total Fat 35.6g 46% | Sodium 1842.7mg 80% | Dietary Fiber 0.5g 2% | Protein 35.2g 70% | Vitamin C 2.1mg 2% | Trans Fat 0.2g | Total Carbohydrate 9.1g 3% | Sugars 5.3g | Vitamin A 45.5µg 5%
Ingredients
- 4 pounds bone-in, skin-on chicken thighs and/or legs
- 2 tablespoons cooking oil
- 3/4 c. soy sauce
- 1/2 c. cane vinegar or white vinegar
- 1/2 c. sake or water
- 1 tablespoon fish sauce
- 3 tablespoons sugar
- 1/3 c. chopped garlic
- zest from 1 lime or lemon
- 4 bay leaves
- 1/2 teaspoon black pepper
- chopped green onions and cilantro for garnish, optional
Instructions
Step 1: Add oil to a large dutch oven or a deep pan. Heat over medium-high heat. Once the oil is hot, place the chicken thighs into the pan skin-side down and cook for about 6 to 7 minutes or until the skin is crispy and golden brown.
Step 2: To make the sauce, combine the soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper in a mixing bowl. Mix well until the sugar has melted.
Step 3: Turn the chicken on the other side, tapping out around half of the fat from the bottom of the pan. You can spoon the chicken fat for later use if desired.
Step 4: Into the pan, pour the sauce mixture and bring to a boil. Adjust the heat to medium-low and simmer the sauce for about 20 to 25 minutes, covered.
Step 5: Uncover the pan and spoon the sauce over the chicken, making sure to evenly coat the chicken with the adobo sauce. This takes about 5 minutes.
Step 6: If desired, garnish the chicken adobo with chopped green onion and cilantro and enjoy with cooked warm rice.
