Cook Time: 37 mins | Total Time: 37 mins | Yield: 4
This is one of the best versions of chicken adobo! Simple to make, and quick, and the delicious sauce evenly coats the chicken.
I love Filipino chicken adobo. They guarantee a savory chicken dinner with deep flavors and a tender texture. Pair the chicken adobo with warm rice and do not forget to spoon the delicious sauce on top for extra goodness!
INGREDIENTS
2 tablespoons cooking oil
4 pounds bone-in, skin-on chicken thighs and/or legs
1/2 c. sake or water
1 tablespoon fish sauce
3/4 c. soy sauce
1/2 c. cane vinegar or white vinegar
3 tablespoons sugar
zest from 1 lime or lemon
1/3 c. chopped garlic
4 bay leaves
chopped green onions and cilantro for garnish, optional
1/2 teaspoon black pepper
How to make The best Filipino chicken adobo
Step 1: Add cooking oil to a hot large dutch oven or a dip pan over medium-high heat. Then, add the chicken thighs, skin side down. Sear for about 6 to 7 minutes or until the skin is crispy and golden brown.
Step 2: To make the sauce, whisk the soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper until the sugar has completely melted.
Step 3: Turn the chicken over and remove half of the chicken fat from the bottom of the pan. You can keep the fat if desired for later.
Step 4: Add the sauce and bring it to a boil. Put the lid on and adjust the heat to medium-low. Let the sauce simmer for about 20 to 25 minutes.
Step 5: Take the lid off and spoon the sauce on top of the chicken for about 5 minutes, making sure the sauce evenly coats the chicken.
Step 6: Before serving, garnish with some freshly chopped green onions and cilantro. Enjoy the chicken adobo over warm cook rice!
Nutrition Facts:
Serves: 8, Calories Per Serving: 508 Total Fat 35.6g 46%, Trans Fat 0.2g, Sodium 1842.7mg 80%, Total Carbohydrate 9.1g 3%, Dietary Fiber 0.5g 2%, Sugars 5.3g, Protein 35.2g 70%, Vitamin A 45.5µg 5%, Vitamin C 2.1mg 2%
The best filipino chicken adobo
Ingredients
- 2 tablespoons cooking oil
- 4 pounds bone-in skin-on chicken thighs and/or legs
- 1/2 c. sake or water
- 1 tablespoon fish sauce
- 3/4 c. soy sauce
- 1/2 c. cane vinegar or white vinegar
- 3 tablespoons sugar
- zest from 1 lime or lemon
- 1/3 c. chopped garlic
- 4 bay leaves
- chopped green onions and cilantro for garnish optional
- 1/2 teaspoon black pepper
Instructions
- Add cooking oil to a hot large dutch oven or a dip pan over medium-high heat. Then, add the chicken thighs, skin side down. Sear for about 6 to 7 minutes or until the skin is crispy and golden brown.
- To make the sauce, whisk the soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper until the sugar has completely melted.
- Turn the chicken over and remove half of the chicken fat from the bottom of the pan. You can keep the fat if desired for later.
- Add the sauce and bring it to a boil. Put the lid on and adjust the heat to medium-low. Let the sauce simmer for about 20 to 25 minutes.
- Take the lid off and spoon the sauce on top of the chicken for about 5 minutes, making sure the sauce evenly coats the chicken.
- Before serving, garnish with some freshly chopped green onions and cilantro. Enjoy the chicken adobo over warm cook rice!
