Filipino Chicken Adobo (Flavour Kapow!)
Tags: Asian, Chicken, Easy, Entertaining, Fast, Fusion Asian, Midweek Meal
Filipino Chicken Adobo - the national dish of the Philipines! Juicy, tender chicken coated in a sticky glaze that's savoury, slightly tangy a touch sweet.
Ingredients
- 750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 – 6 pieces) (Note 1)
- 3 garlic cloves, minced
- 1/3 cup (85ml) soy sauce, ordinary all purpose or light (not dark soy sauce, Note 2)
- 1/3 cup + 2 tbsp white vinegar, see Note 3
- 4 bay leaves (fresh) or 3 dried
- 2 tbsp oil, separated (vegetable, canola or peanut)
- 3 garlic cloves, minced
- 1 small brown onion, diced
- 1 1/2 cups (375 ml) water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
- 2 green onions/scallions, sliced (garnish)
Created by: David
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Instructions
- Combine Chicken and Marinade ingredients in a bowl.
- Marinate for at least minutes, or up to overnight.
- Heat tbsp oil in a skillet over high heat.
- Remove chicken from marinade (reserve marinade) and place in the pan.
- Sear both sides until browned – about minute on each side.
- Do not cook the chicken all the way through.
- Remove chicken skillet and set aside.
- Heat the remaining oil in skillet.
- Add garlic and onion, cook /minutes.
- Add the reserved marinade, water, sugar and black pepper.
- Bring it to a simmer then turn heat down to medium high.
- Simmer minutes.
- Add chicken smooth side down.
- Simmer uncovered for to minutes (no need to stir), turning chicken at around minutes, until the sauce reduces down to a thick jam-like syrup.
- If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
- Coat chicken in glaze then serve over rice.
- Pictured in post as a healthy dinner plate (calories) with cauliflower rice and Ginger Smashed Cucumbers.