Ingredients for Best Chicken Adobo
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 1/4 cup cooking oil (vegetable or canola)
- 6 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup cane vinegar
- 4 bay leaves
- 1 teaspoon whole black peppercorns and 1 teaspoon salt (or to taste)
- Paprika
- Steamed white rice
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How to Make Best Chicken Adobo
- Rinse 1.5 lbs bone-in, skin-on chicken thighs under cold water. Place in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through and the liquid runs clear. Remove chicken from pot and set aside.
- Drain the water from the pot. Add 1/4 cup cooking oil (vegetable or canola) and heat over medium-high heat. Add 6 cloves minced garlic and sauté until fragrant (about 30 seconds).
- Add the boiled chicken to the pot and brown on all sides. You may need to do this in batches to ensure even browning.
- Pour in 1/2 cup soy sauce and 1/2 cup cane vinegar. Add 4 bay leaves, 1 teaspoon black peppercorns, and 1 teaspoon of salt (or to taste).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until the chicken is very tender and the sauce has thickened slightly. Stir occasionally.
- Serve hot with steamed white rice (rinsed several times under cold water to remove excess starch for best results).
Nutrition Information (Approximate per serving)
Sodium
170 g
Sugar
6g
Fat
22g
Carbs
1g
