Chicken Adobo Recipe

This Chicken Adobo Recipe is one of the most famous Filipino dishes cooked for centuries and once the Spanish arrived named the dish Adobo based on the Spanish word Adobar which means Marinade. If you haven’t tried this wonderful recipe we would highly recommend and it isn’t all that hard to replicate.

Chicken Adobo Ingredients

For the marinade

750g Chicken Thighs (can use pork belly)
85ml Light Soy Sauce
125ml Rice wine, White or Apple Cider Vinegar
2 large Garlic cloves minced
3 Bay leaves

Cooking Sauce

Canola Oil (can use olive, peanut or vegetable oil)
2 large Garlic cloves minced
1 Brown onion
1 and a half cup of water
2 table spoons brown sugar (or Honey)
1 table spoon whole black pepper

Method

Step 1:

Cut chicken thighs into small pieces or leave whole if you like. Place 2 minced Garlic cloves, Light Soy Sauce, Vinegar and Bay leaves into a bowl and mix to coat. Place in fridge for minimum 20 minutes. The longer the chicken is left to marinade the more full in taste it will be.

Step 2:

In a large frypan heat 2 table spoons of oil than cook chicken for 1 to 2 minutes each side. Remove from pan and add the additional garlic cloves and onion to the pan juices stirring in the pan juices. Fry for 1 to 2 minutes.

Step 3:

Add the 1 and a half cups of water, 2 table spoons of brown sugar, remainder of the marinade and pepper to the fry pan. Bring to a simmer and stir everything together. Then return chicken to fry pan.

Step 4:

Simmer chicken uncovered for 20 to 25 minutes turning chicken over at the 15 minute mark. Sauce should reduce to a thick syrup.

Step 5:

Serve chicken on bed of rice, use sauce in pan as glaze and sprinkle with spring onions for garnish and additional flavor.

Nutritional Information
Based on 400g serving

Calories: 350
Protein: 39g
Fat: 15g
Sodium: 1458mg
Potassium: 587mg
Carbs: 13g
Sat. Fats 3g

I hope you enjoyed our This Chicken Adobo Recipe