Description
This tender and easy chicken adobo recipe is a quick weeknight main dish that takes 30 minutes and uses 8 ingredients, creating a sharp, salty finish that pairs beautifully over rice.
Ingredients
Scale
- 4 skin-on bone-in chicken thighs (patted dry)
- 1/4 cup regular soy sauce
- 1/2 cup rice vinegar
- 1 1/2 tbsp garlic (sliced)
- 1/2 tsp whole black peppercorns
- 2 bay leaves
- 1/2 onion (cut into 1/2” thick slices)
- 1 tbsp vegetable oil
Instructions
- Sauté: Heat vegetable oil in a medium pan on medium heat. Cook the onions until they soften.
- Sear: Move onions to the side. Place chicken skin-side down. Sear without moving for 3 minutes until brown.
- Combine: Pour in the soy sauce, garlic, peppercorns, bay leaves, and lastly, vinegar. Do not stir the pan!
- Simmer: Bring to a boil. Cover and reduce to low-medium heat for a rolling simmer for 10 minutes.
- Flip: Remove the lid and flip the chicken skin-side up. Cover and simmer for another 10 minutes.
- Thicken: Remove the lid. Simmer for 3 to 5 minutes to thicken the sauce. Remove off heat and rest for a couple minutes.
Notes
Pat chicken dry with paper towels before searing to get a crisper skin. Avoid stirring the vinegar after pouring it in to let the raw acidity cook off.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 1 g
- Sodium: 923 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 142 mg
Keywords: chicken adobo, Filipino cuisine, one pot chicken, quick dinner, 30-minute meal