Chicken Adobo
This slow-cooked Filipino comfort food features tender chicken thighs bathed in a tangy vinegar soy sauce marinade. It's a perfect balance of Asian flavors and heartwarming comfort food vibes.
Ingredients
- 2 lbs (900g) chicken thighs bone-in and skin-on (boneless works too)
- 1 cup (240ml) soy sauce Kikkoman or low-sodium
- 1 cup (240ml) white vinegar distilled or cane vinegar
- 1/2 cup (120ml) water
- 8 garlic cloves smashed
- 2 bay leaves dried
- 1 tsp whole black peppercorns
- 1-2 tbsp brown sugar optional
- 1 tbsp neutral oil vegetable or canola
- Optional garnish: sliced green onions, toasted sesame seeds
Instructions
- Whisk together soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar until sugar dissolves.
- Place chicken in a bag or dish, pour in marinade, seal, and chill for at least 30 minutes.
- Brown chicken in a skillet, then pour in reserved marinade and simmer gently.
- Cook for 30-35 minutes, flipping thighs halfway, until chicken is tender.
- Chicken should reach 165°F (74°C) and be tender.
- Boil sauce until it lightly coats the back of a spoon.
- Return chicken to the pan, spoon sauce over, and let rest for 5 minutes.
- Plate over rice or veggies, sprinkle with green onions and sesame seeds.
Notes
For a lighter twist, use skinless chicken breasts. Coconut aminos can replace soy sauce for a gluten-free version. Add a splash of lime juice for brightness.
Nutrition
Calories: 300kcal
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