Chicken Adobo is a crazily delicious Filipino Chicken Adobo dish cooked in one pot.
It’s hard to think of a better meal for a crowd than Chicken Adobo. In addition to lumpia and pancit, chicken adobo is a beloved Filipino dish.
Adobo may be prepared in various ways, such as in a slow cooker or a crockpot, but cooking it in a pan on the stovetop is a quick and simple option. The main components are chicken, bay leaves, black peppercorns, and bay leaves. Any portion of the chicken will do, including the breasts, thighs, legs, and wings.
This recipe, which calls for chicken thighs, offers juicy, fall-off-the-bone tenderness. You may use a pot, pan, skillet, slow cooker, or an Instant Pot to create this meal. This is an authentic adobo recipe, and the results are fantastic and out of this world. Soy sauce and vinegar made from white cane sugar from the Philippines are condiments. You may also use distilled white vinegar.
Broil the chicken thighs for 3–5 minutes per side to brown them. Use entire black peppercorns. The chicken will brown in its fat once the sauce is nearly gone. For the extra sauce, double the amount of soy sauce and vinegar.
Chicken adobo is a fantastic recipe for a weeknight supper as the cooking procedure is so quick. I adore it that everything gets done in one pot, and the ingredients are daily stuff that you can acquire readily at any shop.
Marinating the chicken is unnecessary since it will soak up the sauce as it cooks in the pan. This adobo dish is only 63 calories per serving. This entrée is best served with steamed rice. I propose the following dishes for a balanced supper and simple weekday dinner. Please refer to the instruction below for a full step-by-step guide on preparing chicken adobo.
- 1/4 cup (65 ml) (65 ml) soy sauce
- 1/2 cup (125 ml) (125 ml) white Filipino cane vinegar or distilled white vinegar
- garlic cloves, crushed and peeled with a knife
- 1 teaspoon whole black peppercorns
- 2 bay leaves.
- 6 skin-on bone-in chicken thighs
4 Steps to cook the best tasting chicken adobo
- 1. Add soy sauce and vinegar to a large nonreactive sauté pan along with the black peppercorns and bay leaves before adding the chicken thighs skin side down.
- 2. Cook for 20 minutes at a low simmer after bringing the liquid to a boil over high heat— cook the other side of the chicken for 10 minutes.
- 3. Turn up the heat to high and bring the sauce back to a boil when it has been covered.
- 4. Continue cooking the sauce, uncovered, for 5–7 minutes or until it is reduced by half and slightly thickened while tossing and basting the chicken now and then.
- Steamed white rice is a perfect side dish to go with this dish or you may opt to a more savory chicken fried rice.