Chicken Adobo
This Filipino Chicken Adobo is such an easy recipe to make and the results are incredibly delicious. Sweet, sticky and tangy chicken, is what I’m talking about. Amazing for a weeknight dinner recipe, a brunch plate or even an addition to a fancy family dinner, this recipe is so delicious it goes with every occasion. You can even prep it ahead and marinate it overnight, then cook it when you come from home the next day! Because the chicken thighs are slowly cooked, you end up with incredibly tender, fall-off-the-bone thighs. This chicken adobo is great served over rice, even cauliflower rice for a healthier alternative, with additional sauce drizzled over it.
Chicken – I used chicken thighs with skin and bones for extra flavor. You can use skinless boneless thighs, or even drumsticks, but I wouldn’t substitute it with breast. Sugar – This is where the sweetness comes from, you’ll want to use brown sugar to help with a little bit of caramelization. Soy sauce – This is where the saltiness comes from in the marinade. I recommend going with a low sodium soy sauce. Vinegar – This is where the tangy comes from. I chose Apple Cider Vinegar but you can use a regular white vinegar as well. Bay leaves – Also for the marinade, you can use fresh or dried, they’ll just add a nice minty flavor to the marinade. Onion and Garlic – Essential for flavoring the sauce. Oil – You can use any kind of vegetable oil you have handy such as Sunflower, Olive oil or any kind of neutral tasting oil. Green Onions and Red Chilies – I love to use some fresh green onions for garnish and some Thai red chilies. If you like a lot of heat, you can even add some chopped red chilies to your sauce, when you’re sautéing the onions.
What Is Chicken Adobo
Chicken Adobo is a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicky, slightly sweet, and spicy. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.
Can I Bake Chicken Adobo In The Oven Instead?
Yes, you can absolutely bake this. Follow instructions up to and including step 3, preheat the oven to 375F and bake for 30 minutes covered. Uncover the pot and bake for another 15 minutes or until the sauce has thickened.
What Is Braising
Braising basically means simmering meat and vegetables in a small amount of liquid in a covered pot for longer periods of time to enhance the liquid’s flavor and tenderize the meat. Typically the meat is first seared at a high temperature then finished in a covered pot at a low temperature.
Leftovers
Fridge
Store the leftover chicken in an airtight container. It will store nicely in your fridge for up to 3 days!
Freezer
After it cooled down, transfer to an airtight container and store in the freezer. It will last anywhere from 4 – 6 months.
More Delicious Chicken Thigh Recipes To Try
Oven Baked Chicken ThighsAir Fryer Chicken ThighsPollo Asado (Chicken Asado)Thai Cashew ChickenThree Cup ChickenChicken GyrosChicken Thighs with Sweet Potatoes and Kale Bake
