Inspired by the Philippine national dish, this Easy Chicken Adobo uses a simple blend of garlic, vinegar, and soy sauce to give chicken a zingy boost. Traditional adobo sauces are commonly enriched with coconut milk, and the dish is frequently made with pork. But for everyday cooking, we like this lighter, simpler chicken recipe. Serve with rice. This is the perfect dinner for spicing up your usual routine.
1 tablespoon vegetable oil
6 bone-in, skinless chicken thighs
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 teaspoon whole black peppercorns
1 bay leaf
How to Make It
Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.
Note: Nutritional analysis is per serving.
Add honey, lime, cilantro, or jalapeño for some extra kick. This dish can also be made in a crock pot if you prefer a slow-cooker meal. Serving with rice helps to offset the saltiness of this dish. If you find yourself with leftovers, the meat would make for excellent tacos the next day.
I have to say that our family loves this dish (kids age 4 and 7). We cook it with boneless, skinless thighs which really cuts down on the cooking time. You really have to be a fan of apple cider vinegar to enjoy this. We us Bragg Organic Apple Cider Vinegar, or the Trader Joe's brand (which I think is Bragg anyway). I can understand the 1 star if you're just not used to that flavor, but it's a staple in our house!
Just tried this recipe with boneless skinless thighs and it was perfect. Although previous posters were not pleased, I think it is an acquired taste. Being that I'm filipino, it was just the right flavor. Will definetely try this again!
I'm a Filipino and Adobo has always been a part of our meals. There are many ways to cook Adobo. You may also cook it with pork belly, milkfish, tilapia, squid, shrimps, local vegetables like sitaw-a long string bean, and kangkong-or water spinach, but I'm not sure if these vegetables are available there. We often use white vinegar, because other varieties tends to make the flavor over power the dish. So go easy on the sour flavor. The technique is to balance out the saltiness of the soy sauce and the soury taste of the vinegar. Try it. You may also sprinkle it with garlic chips for garnish and added flavor. ...Yum :)
I loved this tangy, flavorful sauce and moist chicken. The best part is that it is so easy - a little chicken to brown and a little garlic to chop. That's it! Also, I love that other than the chicken, I always have all the other ingredients in my pantry. I'll make it again for sure.
I have tried a few adobo recipes on other sites..but couuldn't find one that I really really liked....till now. Finally my search is over. SO SO DELICIOUS. I don't know what I liked better about this recipe...how good it tasted or how easy it was to make??
I added 2 Tbs sugar to balance the strong apple cider flavor and it's perfect for us. We also like extra sauce so it didn't hurt to dilute it with some water or broth. We like it soupy over our rice. I add potatoes sometimes so it can feed more people. Thanks for sharing!
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