Description
This classic Chicken Adobo recipe offers a flavorful Filipino dish featuring tender chicken thighs marinated in a tangy and savory mix of vinegar, soy sauce, garlic, and spices, then pan-cooked to perfection. Served over rice and garnished with green onions, it’s a comforting and aromatic meal perfect for any day.
Ingredients
Scale
Marinade and Main Ingredients
- ¾ cup distilled white vinegar
- ½ cup low sodium soy sauce or tamari
- 8 cloves garlic, minced
- ½ teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon brown sugar
- 3 pounds boneless skinless chicken thighs, fat trimmed
Cooking and Garnish
- 2 tablespoons vegetable oil
- Cooked rice, for serving
- 4 green onions, thinly sliced
Instructions
- Marinate the Chicken: In a large bowl, combine the vinegar, soy sauce, minced garlic, black peppercorns, bay leaves, and brown sugar. Add the chicken thighs and toss well to coat. Cover the bowl and refrigerate for at least one hour or up to three hours to allow the flavors to penetrate the meat.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in batches, making sure not to overcrowd the pan, and cook undisturbed until browned on the bottom, about 4 minutes. Flip and brown the other side for another 4 minutes. Remove chicken if necessary to make room for further cooking.
- Simmer with Marinade: Pour the reserved marinade into the skillet with the browned chicken and bring it to a boil. Reduce heat to medium or medium-low to keep a heavy simmer. Let the chicken cook for 10 minutes, then flip the thighs over. Continue simmering, stirring occasionally, until the sauce thickens and reduces by about half, approximately 10 more minutes. Confirm the chicken has reached an internal temperature of 165°F before proceeding.
- Serve: Plate the chicken thighs over freshly cooked rice and garnish with thinly sliced green onions. Enjoy the rich, tangy sauce alongside the tender chicken for a comforting meal.
Notes
- Marinating for longer than 3 hours is not recommended as the vinegar can start to break down the meat excessively.
- Using low sodium soy sauce or tamari helps control the saltiness of the dish.
- You can substitute chicken thighs with drumsticks or bone-in parts, adjusting cooking time accordingly.
- For a thicker sauce, continue to simmer after flipping the chicken until desired consistency is achieved.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 chicken thigh with sauce and rice
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
