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Chicken Filipino Adobo Recipe
This delectable chicken Filipino adobo, the national dish of the Philippines, is super simple to make yet BIG on flavor! In Ebie Guevara's recipe, chicken is treated to a marinade that perfectly balances savory, tangy, and umami-rich. The adobo marinade reduces to a glaze-y coating over juicy, fall-apart tender chicken. In just 30 minutes, you can whip up a wholesome weeknight meal using pantry staples. It's sure to become a regular in your recipe rotation!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 303 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 1 cup soy sauce see notes
- ½ ½ cup cane vinegar or rice vinegar
- ¼ ¼ cup brown sugar optional
- ¼ ¼ cup lemon juice see notes
- 16 16 cloves garlic smashed with the side of your knife - see notes
- 4 4 bay leaves
- 1 1 tablespoon whole black peppercorns or 1 teaspoon ground pepper
- 2 2 lb bone-in chicken thighs see notes
- 2 2 tablespoons cooking oil
Instructions
- Mix the soy sauce, vinegar, brown sugar if using, lemon juice juice, garlic, bay leaves, and black pepper in a baking dish. Add the chicken pieces and mix them around so that the chicken is well coated with the marinade. Cover the dish and put it into your fridge for 30 minutes to 24 hours to marinate.
- Remove the chicken from the marinade (save the marinade!) and pat it dry with paper towels. Heat the oil in a large frying pan over medium heat and sear the chicken for 5-6 minutes on each side, until it is nicely browned. The chicken won't be cooked at this point.
- Turn the chicken so that it is skin side facing up and then pour the reserved marinade into the pan. Bring to a boil and then reduce the heat to low, cover the pan, and let it simmer for 10 minutes. Uncover the pot and continue to simmer the chicken for another 5-10 minutes, until the chicken is tender and the sauce has reduced by half, stirring occasionally.
- Serve the chicken with some rice and lightly steamed greens on the side.
Cup of Yum
Notes
- Silver Swan is the Filipino soy sauce that we use in this recipe. If you don't have any in your pantry, you can substitute Chinese soy sauce. Only use Japanese soy sauce in a real pinch as the flavor isn't quite right. If you need to reduce the sodium, go ahead and use low-sodium soy sauce.
- If your grocery store sells calamansi, traditional Filipino citrus, use that instead of lemon juice.
- This sounds like a lot of garlic, but it's the right amount. Smash each clove with the side of your knife.
- The chicken in Gaile and Danielle's chicken adobo always has the skin on as it adds so much extra flavor. But the skin is soft so if that is not something you enjoy, you can use skinless thighs.
- If you're running short of time, you can make this recipe in just 30 minutes. Skip marinating and browning the chicken and simply put all the ingredients into the pot and let it simmer for 20 minutes, until it's cooked through. It will still be delicious!
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
303kcal
(15%)
Carbohydrates
7g
(2%)
Protein
43g
(86%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
1809mg
(75%)
Potassium
590mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
54IU
(1%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 303kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 1809mg | 75% |
| Potassium | 590mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.