This Filipino Chicken Adobo is not only quick to prepare but also incredibly flavorful. This easy and delectable glazed chicken recipe can be served in under 30 minutes, making it perfect for a busy weeknight dinner. Made with just a handful of everyday ingredients, I’m sure that this national treasure of the Philippines will become a family favorite.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: chicken adobo
Servings: 4servings
Calories: 298kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
1 1/2lbslarge chicken thighsboneless and skinless, 6-8 pieces
In a large bowl, combine the minced garlic, soy sauce, vinegar, and bay leaves to create the marinade. Add the chicken thighs and toss well to coat. Marinate for at least 20 minutes, or for best results, leave it in the refrigerator overnight.
When ready to cook, remove the chicken from the marinade, reserving the marinade for later use. Pat the chicken dry with paper towels.
Place a large pan over medium-high heat and add one tablespoon of oil. Sear the marinated chicken on both sides for about 2-3 minutes. Do not cook the chicken completely. Remove chicken from the skillet and keep warm.
Lower the heat to medium, and in the same skillet, add the second tablespoon of oil. Sauté the diced onion and minced garlic, stirring constantly, until the onion is translucent and the garlic is fragrant.
Add the remaining marinade, water, brown sugar substitute, and black pepper. Simmer for about 5 minutes and reduce the heat.
Return the chicken back to the pan and simmer uncovered for 20-25 minutes (no need to stir), turning the chicken halfway through. Cook until the sauce starts to look glossy and it's thickened.
Notes
Marinating Time: Marinate overnight if possible. This deepens the flavor, making the chicken more succulent.
Onions and Garlic: Sauté until just softened, not brown, to avoid bitterness and to keep the dish's flavors clean and fresh.
Sauce Consistency: The sauce should be thick enough to coat the back of a spoon. If it's too thin, continue simmering. If too thick, add a little more water.
Whole Peppercorns: These add a subtle heat and are traditional in adobo. However, if you're not a fan of biting into whole peppercorns, you can use freshly ground black pepper