Description
This is a simple oven recipe for making Filipino chicken adobo; no searing needed. The chicken is remarkably tender, with juicy onions and a bold tangy sauce bursting with flavor.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1/4 cup low-sodium soy sauce
- 2 tablespoons white vinegar
- 1 small onion, sliced
- 5 cloves garlic, minced
- 3 bay leaves
- 1 scallion (green onion), sliced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne
Instructions
- Prepare: Position oven rack in center of oven, and preheat to 400 F. In dutch oven or oven-safe pot, stir together soy sauce, vinegar, garlic, and cayenne until well-mixed. Stir in onions and bay leaves.
- Add Chicken: Pat chicken thighs dry with paper towels, and trim any excess fat. Season with black pepper. Place chicken thighs in single layer in pot, nestling them snugly alongside onions and sauce, with smooth sides of thighs facing down.
- Bake: Bake uncovered at 400 F for 30 minutes, flip chicken thighs, then bake uncovered for another 30 minutes or until chicken is nicely browned on top.
- Serve: Transfer chicken and onions to serving plates, removing bay leaves if desired. Spoon sauce over chicken, and top with scallions.
Notes
Use fresh chicken or defrost overnight. Low-sodium soy sauce is recommended; coconut aminos can be used as a substitute for paleo or gluten-free diets. If the sauce is not thick enough, simmer the remaining liquid on the stovetop over medium heat for up to 5 minutes before serving. Pairs well with cauliflower rice, creamed spinach, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 1050 mg
- Fat: 19 g
- Saturated Fat: 0 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 243 mg
Keywords: Filipino chicken adobo, low carb, chicken thighs, oven-baked chicken, Asian cuisine