Chicken Adobo (VIDEO)
My authentic Chicken Adobo is perfect for a weeknight dinner! The tender braised chicken in a sweet, tangy savory sauce is so delicious with a steamed bowl of rice!
Servings: 4
Equipment
Ingredients
- 2 pounds chicken thighs or drumsticks bone in and skin on
- 1 cup vinegar
- 1 cup soy sauce
- 10 cloves garlic smashed
- 1 teaspoon chicken bouillon powder
- 2 teaspoons coarsely ground black peppercorns
- 3 bay leaves
- 3 tablespoons brown sugar
- Sliced scallion greens for garnish
Instructions
- In a large bowl, add the chicken thighs with the vinegar, soy sauce, garlic, chicken bouillon powder, peppercorns, bay leaves, and sugar. Mix to combine, cover and marinate for at least 1 hour or up to 24 hours.
- Remove the chicken from the marinade and pat dry with a paper towel. Add the neutral oil to a dutch oven over high heat and sear the chicken skin side down for 2-3 minutes until golden brown. Flip and sear the other side for 2 minutes then add the liquid chicken marinade to the pot with an additional 2 cups of water then loosely cover with the lid.
- Bring to simmer and skim any inpurities that rise to the top, and cook the chicken for 45 minutes over medium heat until the chicken is tender and the meat just falls off the bone.
- Uncover the pot and remove the chicken to a plate. Turn the heat to high and reduce the sauce until thickened.
- Serve the chicken over white rice and spoon over the sauce and enjoy!
Video
Notes
- I like making this with chicken thighs (bone-in, skin-on). However, you can also use chicken drumsticks or bone-in chicken breasts. I don't recommend using boneless chicken, as it'll dry out faster in the sauce.
- While you can marinate the chicken for 1 hour and still have a delicious Chicken Adobo, I suggest marinating it for as long as you can - the longer, the better your chicken will taste! I like to marinate for 24 hours before cooking.
- Patting the chicken dry after marinating will help the chicken get a nice sear in the dutch oven before cooking in the sauce. Browning chicken helps develop flavor and also creates "fond", which is the residue on the bottom of the pan, which will add another layer of flavor in the sauce.
- Store any leftover Chicken Adobo in an airtight container in the refrigerator for up to 3-4 days. This is a great dish for meal prepping, as the chicken and sauce will taste even better the next day. Reheat in the microwave until warmed through completely. If you find that the sauce is too thick, you can add a splash of water to loosen it up.
Nutrition
Calories: 374kcal | Carbohydrates: 15g | Protein: 7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 874mg | Potassium: 168mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
