One of Dude’s favourite dishes is Filipino chicken adobo. This tangy and peppery chicken recipe is easy to make and bursting with flavour, using just a handful of ingredients that you likely will have on hand. Dude especially likes the vinegar in it and if it was up to him, he’d make me double the amount I put in. But I think this recipe has just the perfect amount.

Ingredients

3 pounds chicken thighs, bone-in
2 tablespoons oil
1 onion, sliced
2 bay leaves
1 teaspoon peppercorn
1 green onion, chopped

For the marinade
¾ cup soy sauce
6 cloves garlic, chopped
¼ cup brown sugar
½ cup apple cider vinegar

Instructions

  1. In a medium mixing bowl, combine the marinade ingredients and add the chicken. Let marinate for 30 minutes or up to overnight, covered in the fridge.
  2. In a Dutch Oven or sauté pan on medium high heat, add oil and half of the chicken thighs, skin side down. Brown the chicken for about 3-4 minutes. Flip them over and brown for another 2 minutes. Remove them onto a plate and do the same with the second batch. Reserve the marinade.
  3. Add the onion. Sauté until the onion is caramelized and soft. Add the marinade and scrape up any brown bits from the bottom of the pot. Return the chicken and add the bay leaves and peppercorn. Lower the heat to simmer, cover and let cook for 20 minutes until the chicken is cooked through and fork-tender.
  4. Remove the lid and simmer the sauce for another 10 minutes until the sauce thickens. You may remove the chicken or leave the chicken in the sauce while it simmers. Leaving the chicken in will cook it further and more fall-off-the-bone.
  5. Place the chicken on a serving plate. Pour the sauce over the chicken and serve with Jasmine rice.

Chicken Adobo

One of Dude’s favourite dishes is Filipino chicken adobo. This tangy and peppery chicken recipe is easy to make and bursting with flavour, using just a handful of ingredients that you likely will have on hand. Dude especially likes the vinegar in it and if it was up to him, he’d make me double the amount I put in. But I think this recipe has just the perfect amount.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Asian, Filipino
Keyword: chicken, stew
Servings: 4 servings

Ingredients

  • 3 pounds chicken thighs bone-in
  • 2 tablespoons oil
  • 1 onion sliced
  • 2 bay leaves
  • 1 teaspoon peppercorn
  • 1 green onion chopped

For the marinade

  • ¾ cup soy sauce
  • 6 cloves garlic chopped
  • ¼ cup brown sugar
  • ½ cup apple cider vinegar

Instructions

  • In a medium mixing bowl, combine the marinade ingredients and add the chicken. Let marinate for 30 minutes or up to overnight, covered in the fridge.
  • In a Dutch Oven or sauté pan on medium high heat, add oil and half of the chicken thighs, skin side down. Brown the chicken for about 3-4 minutes. Flip them over and brown for another 2 minutes. Remove them onto a plate and do the same with the second batch. Reserve the marinade.
  • Add the onion. Sauté until the onion is caramelized and soft. Add the marinade and scrape up any brown bits from the bottom of the pot. Return the chicken and add the bay leaves and peppercorn. Lower the heat to simmer, cover and let cook for 20 minutes until the chicken is cooked through and fork-tender.
  • Remove the lid and simmer the sauce for another 10 minutes until the sauce thickens. You may remove the chicken or leave the chicken in the sauce while it simmers. Leaving the chicken in will cook it further and more fall-off-the-bone.
  • Place the chicken on a serving plate. Pour the sauce over the chicken and serve with Jasmine rice.

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