Filipino Chicken Adobo

Filipino Adobo is a beloved national dish of the Philippines, known for its rich and savoury flavours. This dish features succulent chicken thighs marinated and simmered in a tangy blend of soy sauce, vinegar, garlic, and spices, creating a mouthwatering glaze that pairs perfectly with steamed rice. Simple yet flavourful, Adobo is a staple in Filipino households and a must-try for all foodies.

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Course: Dinner, Lunch

Cuisine: Asian, Asian fusion, Filipino, south east asian

Prep Time: 20

Cook Time: 25

Servings:

Calories: 358kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

1 Bowl or dish to marinate the chicken (non reactive)
1 Frying pan

Ingredients

For the Chicken and Marinade:

750 g boneless skinless chicken thigh fillets (5-6 pieces)
3 cloves of garlic finely chopped or grated/minced
80 ml light soy sauce or regular soy sauce
40 ml white vinegar
6 fresh bay leaves or 3 dried bay leaves

For Cooking:

2 tablespoons oil
3 cloves of garlic finely chopped
1 small brown onion sliced
300-350 ml water
1 chicken stock cube
2 tablespoons brown sugar
8 black peppercorns

For Serving (optional):

Rice
Steamed Asian greens
Sliced Spring onions
Cucumber slices

Instructions

Combine the chicken thigh fillets with the minced garlic, soy sauce, vinegar, and bay leaves in a bowl. Allow the mixture to marinate for at least 20 minutes or refrigerate overnight for deeper flavour.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Remove the chicken from the marinade & reserve the marinade for later. Sear the chicken in the pan for about 1 minute on each side until slightly browned but not fully cooked. Set the chicken aside on a plate.
In the same pan, add the remaining oil. Turn the heat down to medium and cook the onion for 4-5 minutes, to soften. Add the additional 3 cloves of garlic and cook for 1 minute, stirring.
Combine the boiled water with the stock cube and brown sugar. Stir to combine & to dissolve the sugar. Tip this into the pan along with the reserved marinade and pepper corns. Bring to a simmer over medium-high heat, reduce heat to medium and cook for about 5 minutes.
Return the seared chicken to the pan. Simmer uncovered for 15-20 minutes, turning the chicken once, halfway through the cooking time. The sauce should be like a thick syrup. If the sauce needs to longer to thicken, remove the chicken (to avoid it drying out) and allow the sauce simmer alone until it reaches this syrup likeness.
Coat the chicken well with the glaze and serve over rice.
Garnish with sliced Spring onions & steamed Asian greens.

Notes

A note on the chicken: Chicken thighs are definitely my recommendation and best for this recipe. Chicken thighs will remain tender as well as assist the sauce in thickening.

You can use chicken breasts however turn the heat down low for the final stages of simmering to assist with the chicken not becoming tough & dry. Be sure to remove the breasts for the final stages of cooking if you still need the sauce to thicken and become syrup like.

You could also cut the chicken into large cubes to reduce the cooking time of the chicken and if you have family members (eg children) who may not eat a whole piece of chicken.

Nutrition