Chicken Adobo
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 people
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Calories
332 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Adobo
Description
This Chicken Adobo begins by combining soy sauce, vinegar, smashed garlic cloves, whole black peppercorns, and bay leaves in a sauté pan. Skin-on, bone-in chicken thighs are nestled skin side down into this mixture. The sauce is brought to a boil, then covered to simmer on low heat, allowing the chicken to cook gently and absorb the sauce over 30 minutes in two stages of 20 and 10 minutes, turning halfway.
After simmering, the pan is uncovered and the heat increased to boil off excess liquid. The sauce reduces and thickens to half its volume while occasionally basting the chicken. This concentrated glaze coats the meat, enhancing its flavor and texture.
The dish is typically served with steamed white rice, the neutral base balancing the deep, tangy, and savory notes of the chicken and braising liquid. Optional finishing includes broiling the chicken briefly to brown the skin.
Freshly ground black peppercorns can be used instead of whole for a different aroma. Variations in sauce consistency are possible by adjusting reduction time. Chicken wings may be substituted for thighs to create an appetizer-sized dish.
Ingredients
- 1/4 cup soy sauce
- 1/2 cup cane vinegar or distilled white vinegar, white, Filipino
- 6-8 cloves garlic smashed with the side of a knife and peeled
- 1 teaspoon black peppercorns whole
- 2 bay leaf
- 6 chicken thighs skin on, bone in
Instructions
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan. Nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat. Then, cover and simmer over low heat for 20 minutes. Turn the chicken over, cover again, and simmer for an additional 10 minutes.
- Uncover the pan and increase the heat to high, bringing the sauce back to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it reduces by half and thickens slightly, about 5–7 minutes.
- Serve the chicken with steamed white rice.
Notes
- Use freshly ground black pepper instead of whole peppercorns for a different flavor and aroma profile.
- For a drier adobo, reduce the sauce until nearly all liquid evaporates, allowing the chicken to fry slightly in its fat.
- To increase sauce volume, double the soy sauce and vinegar amounts accordingly.
- Chicken wings may be substituted for thighs to make a smaller portion suitable for appetizers.
- Broiling the chicken after simmering can create a crisped skin finish for added texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 332kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 652mg | 27% |
| Potassium | 339mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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