Chicken Adobo recipe is a popular Filipino dish that is amazingly easy to cook with fewer ingredients. A tangy sweet, salty and aromatic chicken recipe that is cooked in its own marinade. Can be cooked in a pan, in the oven, slow-cooked or pressure-cooked.
2lbschicken thighs with skin and bone inwings, drumstick or combination
1/2cupapple cider vinegaror any kind of vinegar
1/2cupsoy sauce
1tspbrown sugaror more according to taste
1/2tspground pepperor 1 tsp peppercorn
1tspminced garlic
4-6pcsdried bay leaves
1/2tspchili flakesoptional
1tbspoil
1cupwater
Instructions
Marinate the chicken (recommended)
Place the chicken in a bowl. In a separate bowl or liquid measuring cup, combine vinegar, soy sauce, brown sugar, pepper, minced garlic, bay leaves and chili flakes. Pour the mixture to the chicken and marinate for atleast an hour or more.
After marinating, remove chicken from the marinade. Do not throw marinade, you will use it to simmer the chicken.
Sear and Simmer
Heat oil in a pan. Fry the chicken until light brown in all sides. You can add garlic if desired while searing.
Pour the lefotver the marinade mixture into the pan with chicken. Add 1 cup water. Simmer for 30-40 minutes until the sauce is thick. Flipping the chicken occasionally. Serve with rice and enjoy.
IF baking in the oven
Preheat oven to 375F.
Heat an oil in a pan. Fry the chicken until light brown in all sides. You can add garlic if desired while searing.
Transfer the chicken to a baking dish skin down. Pour the leftover marinade. Place in the oven. After 20 minutes flip the chicken. Bake for another 20 minutes. You can broil for a minute or 2 to brown the skin.
Garnish with scallions, sesame seeds and serve with steamed rice.
IF slow-cooking or Crockpot
Using a pan, lightly brown the chicken then transfer it with the marinade mixture to the slow cooker. Add water. Set to high for 4 hours or 7-8 hours for low and medium cooking.
Garnish with scallions, sesame seeds and serve with steamed rice.
Garnish with scallions, sesame seeds and serve with steamed rice.
Notes
To make the sauce thick without reducing the amount of liquid, add cornstarch.
Add more water if the sauce thickens quickly.
Storage: Place inside an airtight container and put in the fridge. Best consumed for up to 3 days. Freezer-friendly, for up to a month in an air-tight container.Make ahead: Yes you can make this the night before and then serve the next day. This chicken recipe is perfect for meal prepping.Nutrition FactsAmount per serving Total Fat 37.4g; Saturated Fat 10.4g; Total Carbohydrate 4.9g; Dietary Fiber 0.3g; Total Sugars 2.4g; Protein 19.1g