Description
This Filipino Chicken Adobo is not only quick to prepare but also incredibly flavorful. This easy and delectable glazed chicken recipe can be served in under 30 minutes, making it perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 1/2 lbs large chicken thighs (boneless and skinless, 6–8 pieces)
- 3 garlic cloves (minced)
- 1/3 cup soy sauce (or low sodium)
- 1/3 cup white vinegar
- 4 dried bay leaves (or fresh)
- 2 tbsp oil (vegetable, canola or peanut)
- 3 garlic cloves (minced)
- 1 small yellow onion (diced)
- 2 tbsp brown sugar substitute
- 1 1/2 cups water
- 1 tbsp whole black pepper
- 2 green onion (sliced)
Instructions
- Step: In a large bowl, combine the minced garlic, soy sauce, vinegar, and bay leaves to create the marinade. Add the chicken thighs and toss well to coat. Marinate for at least 20 minutes, or for best results, leave it in the refrigerator overnight.
- Step: When ready to cook, remove the chicken from the marinade, reserving the marinade for later use. Pat the chicken dry with paper towels.
- Step: Place a large pan over medium-high heat and add one tablespoon of oil. Sear the marinated chicken on both sides for about 2-3 minutes. Do not cook the chicken completely. Remove chicken from the skillet and keep warm.
- Step: Lower the heat to medium, and in the same skillet, add the second tablespoon of oil. Sauté the diced onion and minced garlic, stirring constantly, until the onion is translucent and the garlic is fragrant.
- Step: Add the remaining marinade, water, brown sugar substitute, and black pepper. Simmer for about 5 minutes and reduce the heat.
- Step: Return the chicken back to the pan and simmer uncovered for 20-25 minutes (no need to stir), turning the chicken halfway through. Cook until the sauce starts to look glossy and it’s thickened.
Notes
Marinate overnight if possible for deeper flavor. Sauté onions and garlic until just softened to avoid bitterness. The sauce should be thick enough to coat the back of a spoon; continue simmering if too thin or add water if too thick. Freshly ground black pepper can be used instead of whole peppercorns.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: chicken adobo, keto, low carb, Filipino