Adobo Chicken

Adobo Chicken Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
$2.50 per serving.

Serve this tangy Philippine dish with two large navel oranges cut into wedges.


4 servings (serving size: 2 thighs and about 6 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 483
Fat 14.7 g
Satfat 3.4 g
Monofat 6.3 g
Polyfat 3.6 g
Protein 33.1 g
Carbohydrate 53 g
Fiber 2.2 g
Cholesterol 99 mg
Iron 3.8 mg
Sodium 888 mg
Calcium 55 mg


1 tablespoon canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons low-sodium soy sauce
3 tablespoons water
3 tablespoons white vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1 bay leaf
3 cups hot cooked long-grain rice


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.

2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.