Filipino Chicken Adobo
This is a great recipe to make on a weeknight when you’re short on time.
I like to use apple cider vinegar for this dish as it is more mellow and has more flavor than white vinegar. I also use some brown sugar to give the dish some sweetness
What you’ll need to Make Filipino Chicken Adobo
How to Make Filipino Chicken Adobo
In a glass bowl or plastic zip top bag, add all the ingredients except the chicken. Mix well.
Then add the chicken making sure that the chicken is immersed in the marinade.
Refrigerate for 2 – 24 hours.
Heat a 12-inch skillet on medium heat. Use tongs to place the chicken into the preheated pan and carefully pour in the marinade around the meat. Allow the mixture to come to a boil. Reduce the heat to medium low/low. Cook uncovered for 8 minutes. Turn the pieces over and cook for a further 8 minutes or until the chicken is cooked through and is tender.
Reduce the heat to medium low/low. Cook uncovered for 8 minutes. Turn the pieces over and cook for a further 8 minutes or until the chicken is cooked through and is tender.
Increase the heat to medium high. Cook while stirring until the chicken the liquid is reduced to a glaze. About 5 minutes. Remove the bay leaves before serving.
Ingredients
- 1 1/4 lbs boneless skinless chicken thighs
- 6 cloves garlic
- 1/3 cup chicken stock
- 1/4 cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp dark brown sugar
- 2 bay leaves
- 1/4 tsp coarsely ground pepper
Instructions
- In a glass bowl or plastic zip top bag, add all the ingredients except the chicken. Mix well. Then add the chicken making sure that the chicken is immersed in the marinade. Refrigerate for 2 – 24 hours.
- Heat a 12-inch skillet on medium heat. Use tongs to place the chicken into the preheated pan and carefully pour in the marinade around the meat. Allow the mixture to come to a boil. Reduce the heat to medium low/low. Cook uncovered for 8 minutes. Turn the pieces over and cook for a further 8 minutes or until the chicken is cooked through and is tender.
- Increase the heat to medium high. Cook while stirring until the chicken the liquid is reduced to a glaze. About 5 minutes. Remove the bay leaves. Serve over hot rice.
© Ginny's Recipe Collection
