Filipino Chicken Adobo
Ingredients:
For the Chicken and Marinade:
– 1.5 pounds boneless, skinless chicken thighs (about 5 to 6 pieces)
– 3 cloves garlic, finely minced
– 1/3 cup standard or light soy sauce (avoid dark soy sauce)
– 1/3 cup plus 2 tablespoons white vinegar
– 4 fresh bay leaves (or 3 if dried)
For the Adobo Cooking Process:
– 2 tablespoons cooking oil (vegetable, canola, or peanut oil), divided
– 3 cloves garlic, finely minced
– 1 small brown onion, finely chopped
– 1 1/2 cups water
– 2 tablespoons brown sugar
– 1 tablespoon whole black peppercorns (or 2 teaspoons coarsely cracked pepper)
For Garnish
– 2 green onions (scallions), thinly sliced
Directions:
Marinating the Chicken:
1. In a bowl, mix chicken thighs with minced garlic, soy sauce, vinegar, and bay leaves until well-coated.
2. Marinate chicken for at least 20 minutes, or overnight for enhanced flavor.
Browning the Chicken:
3. Heat 1 tablespoon of oil in a large skillet over high heat.
4. Remove chicken from marinade, reserving marinade, and brown each side for about a minute. Chicken should not be fully cooked. Transfer chicken to a plate and set aside.
Creating the Adobo Sauce:
5. In the same skillet, add remaining tablespoon of oil.
6. Sauté minced garlic and chopped onion until fragrant, about 1.5 minutes.
7. Pour in reserved marinade, water, brown sugar, and black peppercorns. Bring to a simmer, then reduce heat and maintain a steady simmer for 5 minutes.
Simmering the Chicken in Sauce:
8. Return chicken to skillet, smooth side down.
9. Simmer uncovered for 20 to 25 minutes, flipping halfway through. Sauce should reduce into a thick, syrupy consistency. If too thin, remove chicken and simmer sauce alone to thicken rapidly.
To Serve:
10. Glaze chicken with thickened sauce.
11. Serve over rice, drizzled with adobo sauce.
12. Garnish with sliced green onions.
Enjoy your Filipino Chicken Adobo!
