Easy Filipino Adobo Chicken Recipe
Easy Filipino Adobo Chicken
Submitted By: Taz
Ingredients:
2 lbs Bone-in / Skin-on Chicken Thighs or Legs
2-3 Tbs Adobo Seasoning
2 Tbs Canola Oil
1 Bulb (12-15 cloves) Fresh Garlic - smashed
2 Bay Leaves
1 Tbs Brown Sugar
2 tsp Black Peppercorns
¼ Cup Chicken Stock
½ Cup Light Soy Sauce
½ Cup Rice Vinegar (can substitute cider or Filipino cane vinegar if desired)
Kosher Salt to taste
4 Green Onions - thinly sliced
Preparation:
- Pat dry your chicken pieces and dust with the adobo seasoning and making sure that everything is well coated - Set aside until needed
- Heat olive oil in a large Dutch oven or a large cast iron skillet over medium-high heat until shimmering
- Once the oil is hot, add half of the chicken pieces skin side down and allow to cook until nicely browned (apx 6-7 minutes) - Flip and cook until browned (apx 5 minutes more) - Transfer to a clean plate and repeat with the remaining chicken
- Add the garlic, bay leaves, and quarter cracked pepper to the remaining oil and sauté for 1 minute until garlic is lightly browned
- Add the chicken stock - Using a wooden or silicone spoon/spatula gently scrape the bottom to lift the fond (any brown bits stuck to the bottom)
- Add the soy sauce, vinegar, and salt to taste - Increase heat to high and bring to a boil
- Return the browned chicken to the pot and reduce heat to low - Allow to simmer 10 minutes - Flip the chicken and allow to simmer for another 10-15 minutes spooning the sauce/glaze over the chicken pieces until chicken is cooked through and registers 165°F / 74°C in the thickest part
- Arrange the chicken pieces over cooked rice (if sauce does not seem thick enough, allow the sauce to simmer, stirring constantly until it thickens to a thick ‘syrup’) - Pour the sauce over the chicken and garnish with the green onion - Serve hot
