Chicken Adobo reminds me of Italian agrodolce as it has that sweet-sour flavor combination that is so delicious. In addition to vinegar and sugar, Filipino Adobo also incorporates soy sauce, which gives it an Asian influence. A wonderful flavor combination for this easy chicken dish, perfect for a weeknight meal.
Tip : This dish is really best made out of chicken thighs instead of chicken breast. The chicken thighs will stay moist and juicy and full of flavor.
Ingredients
Chicken Marinade
- 4 chicken thighs skinless, boneless
- 3 cloves garlic, grated
- 1/3 cup soy sauce
- 1/3 cup apple cider or white vinegar
- 2 tbsp brown sugar
- 3 whole bay leaves
- 1 tsp coarsely ground black pepper
For Adobo
- 2 tbsp canola oil
- 3 cloves garlic, grated
- 1/2 yellow onion, finely chopped
- 1 cup water
Browning Sauce - Optional
- 2 tbsp Browning Sauce
Garnish
- 1 scallion sliced on an angle
Side Dish
- 2 cups Rizzy Bizzy
Instructions
Gather all ingredients before starting the recipe.
- Combine 4 chicken thighs skinless, boneless, 3 cloves garlic, grated, 1/3 cup soy sauce, 1/3 cup apple cider or white vinegar, 2 tbsp brown sugar, 3 whole bay leaves, and 1 tsp coarsely ground black pepper in a resealable plastic bag and refrigerate for at least one hour and up to 3 hours.
- Drain the marinade from the chicken into a bowl and reserve. Pat the chicken pieces dry.
- Add 2 tbsp canola oil to a medium sized deep sided skillet over medium high heat, then add the chicken pieces and sauté until golden brown on both sides, about 3-4 minutes per side.
- Remove chicken to a plate and add 1/2 yellow onion, finely chopped and sauté until the onions begin to soften, about 4-5 minutes. Add 3 cloves garlic, grated and stir to combine. Cook for another minute or until the garlic becomes fragrant.
- Mix in the reserved marinade and 1 cup water and stir to combine. Return the reserved chicken to the pan, bring the mixture to a boil. Reduce heat to a simmer, cover and cook for about 30 minutes or until the chicken has reached an internal temperature of 165℉.
- Remove the lid from the pan and continue to cook until the sauce has thickened. If the adobo looks a little light, add about 2 tbsp Browning Sauce and mix to combine.
Serving
- Serve with plain white rice or 2 cups Rizzy Bizzy and garnish with 1 scallion sliced on an angle.
Author Notes
I find that there are some recipes which really benefit from a dark mahogany color and sometimes the ingredients or the cooking method just don't produce that beautiful color. I have a simple fix for this, whether it's to be added to this wonderful Chicken Adobo, or any other sauce that you might make. I have included the recipe for Browning Sauce with the ingredients.
