Chicken Adobo
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
280 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Adobo
Description
This recipe uses a mix of bone-in, skin-on chicken pieces like thighs and drumsticks for flavorful, juicy meat. The chicken is first browned in oil to develop color, then removed to cook minced garlic and jalapeño in the same pan. A sauce made of white vinegar, soy sauce, brown sugar, black pepper, and bay leaves is added, and the chicken is returned to simmer covered on medium-low heat until tender. Finally, the lid is removed and the sauce is cooked down over medium-high heat to thicken to a syrupy glaze that coats the chicken well.
The finished dish features a balance of tangy vinegar acidity, the saltiness of soy sauce, mild sweetness from brown sugar, and gentle heat from jalapeño, with bay leaves adding depth. The cooking method ensures tender meat with a flavorful, glossy sauce. It can be served with rice to complement the rich sauce.
Tips note the advantage of using bone-in, skin-on pieces for flavor and moisture, and adjusting cooking time if using boneless chicken or breasts, which require less time to prevent dryness.
Ingredients
- 2 tablespoons vegetable oil
- 2 1/2 pounds chicken I use a mix of thighs and drumsticks, bone-in, skin-on pieces
- 2 tablespoons garlic minced
- 2 tablespoons jalapeño peppers divided use, remove ribs and seeds for less heat, sliced
- 1/3 cup white vinegar
- 2/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon black pepper freshly ground
- 3 bay leaf
Instructions
- Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until browned. You may need to work in batches.
- Remove the chicken from the pan. Add the garlic and 1 tablespoon jalapeno to the pan and cook for 30 seconds, stirring constantly.
- Add the vinegar, soy sauce, brown sugar, pepper and bay leaves to the pan. Return the chicken to the pan.
- Bring the chicken mixture to a simmer. Reduce the heat to medium low. Cover the pan and simmer for 35-40 minutes, or until chicken is tender.
- Remove the cover from the pan. Increase the heat to medium high. Bring the mixture to a simmer. Cook for an additional 3-5 minutes or until sauce has thickened and is syrupy.
- Garnish with the remaining jalapenos, then serve.
Notes
- Use a mix of bone-in, skin-on chicken thighs and drumsticks for better flavor and moisture retention.
- If using boneless chicken or breasts, reduce simmering time to prevent overcooking as these cook faster.
- The final simmer uncovered thickens the sauce to a syrupy glaze that coats the chicken evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 116mg | 39% |
| Sodium | 1574mg | 66% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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