Filipino Chicken Adobo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8-10 chicken thighs, no skin
02 -
6 cloves of garlic
03 -
1/3 cup of soy sauce (low-sodium)
04 -
1/2 cup of vinegar (cane, white, or apple cider)
05 -
1/2 cup of water or chicken broth
06 -
1 tbsp of whole black peppercorns
07 -
Brown sugar, 2 tbsp if you'd like to add sweetness
08 -
4 bay leaves
09 -
Oil for browning, like avocado oil
10 -
Salt and pepper for seasoning
# Instructions:
01 -
Heat some oil in a pan. Cook the chicken on both sides until lightly golden, adding salt and pepper as you go. Move the chicken out once browned.
02 -
Use a paper towel to clean out any excess grease left in your pan.
03 -
Toss in the garlic and black peppercorns and stir them around for about a minute until the smell really comes through.
04 -
Pour in the soy sauce, vinegar, water (or broth), sugar, and toss in the bay leaves. Then, add in the browned chicken.
05 -
Bring everything to a boil, then turn the heat to low-medium. Put a lid on the pan and cook for 20 minutes.
06 -
Take the lid off, and crank up the heat to medium-high. Let the sauce cook down to a thicker consistency for around 5 minutes or until it's how you like it.
# Notes:
01 -
You don’t need to marinate beforehand
02 -
Skinless chicken is used here to make it healthier
03 -
Usually paired with steamed white rice