Filipino Chicken Adobo
Learn how to make Filipino chicken adobo with tender chicken, savory soy sauce, and a tangy vinegar sauce, perfect for a flavorful meal.
Servings (Adjustable):
Calories: 53kcal
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Ingredients
- 2 pieces skin-on and bone-in chicken thighs
- ½ cup apple cider vinegar
- ¼ cup gluten-free soy sauce I used Tamari
- 1 tablespoon minced fresh garlic about 6 cloves
- 1 piece dried bay leaf
- 1 teaspoon whole peppercorns
- 1 teaspoon brown sugar use brown sugar alternative for keto/low-carb
- ¼ teaspoon granulated garlic
- generous pinch of kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup water
- olive oil for searing the chicken, about ¼ cup
GARNISH AND SIDE:
- chopped spring onions or green onions/scallions
- fresh ripe tomatoes
- hot plain white rice or Adobo fried rice omit for low-carb/keto
Instructions
- Pat dry chicken thighs on all sides.
- Season both sides with granulated garlic, salt, and black pepper.
- After at least 15 minutes, marinate seasoned chicken thighs in peppercorns, bay leaf, and gluten-free soy sauce. Set aside for at least 20 minutes at room temperature.
- Heat skillet with oil over low-medium heat (248°F / 120°C). Add marinated chicken thighs (skin side down) without the marinade. Set aside the marinade for later.
- Sear both sides of chicken thighs, about 2 to 3 minutes on each side and then transfer to a paper-lined plate.
- Using the same pan, remove the excess oil. Then pour the reserved soy sauce with dried bay leaf and whole peppercorns.
- Add the garlic, water, apple cider vinegar, and brown sugar. Bring to a boil (248°F / 120°C) and do not stir.
- Once the soy-vinegar mixture is boiling, add the seared chicken thighs, skin side up.
- Cover the pan and allow the mixture to continue to boil for 3 to 5 minutes, then bring it to a simmer for 30 to 40 minutes, turning chicken thighs twice.
- Turn off the heat once the chicken thighs are tender and fully cooked with an internal temperature of 165°F.
- Transfer the chicken thighs and the remaining adobo sauce (about ¼ cup or less) to a serving plate. Serve with hot piping white rice (or Adobo fried rice), fresh ripe tomatoes, and garnish with spring onions.
Notes
Pat dry chicken on all sides before adding your seasoning. This will ensure that the seasoning will penetrate the chicken.
Excess oil removed after searing the chicken can be discarded or reused when properly strained and stored. It can be used when frying other chicken dishes or when making Adobo Fried Rice.
If you are on a low-carb or keto lifestyle, replace brown sugar with 2 teaspoons of brown/cane sugar alternative (I tested with Lakanto). There would be a slight difference due to the rich, flavorful molasses from brown sugar, but the alternatives would be perfect to stay in your diet.
Though there are a hundred ways to cook Adobo in the Philippines, depending on where in the archipelago you are located, the most popular version will not use onions.
Boiled eggs or boiled quail eggs are other simple sides to serve with Filipino Chicken Adobo.
If you have the convenience of making this recipe ahead of time, marinate for at least 2 hours or overnight. Chicken Adobo tastes better after a day.
Use quality ingredients for your recipes. I used newly opened bottles of apple cider vinegar and Tamari.
I tested this recipe using chilled (not frozen) and frozen chicken thighs. If you’re using frozen chicken, properly thaw in the refrigerator overnight.
Bring chicken at room temperature before cooking to ensure even cooking.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 1651mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Equipment
