One-Pan Chicken Adobo Recipe: This Classic Filipino Recipe Is Dang Delicious by Ann Marie G. Halstead
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Adobo is a traditional dish and cooking process in the Philippines. Anything can be made "adobo style," from chicken to shrimp to vegetables. The protein is cooked in a sauce made with vinegar, soy, garlic, bay leaves and lots of black pepper or peppercorns. So rich and delicious! This juicy chicken adobo recipe is one you'll want to add to your dinner rotation.
For this easy one-pan, high-protein chicken recipe you'll need chicken, vinegar, soy sauce (or gluten-free tamari if you want a gluten-free dinner), fresh garlic, jalapeno, brown sugar, a bay leaf, black pepper, cornstarch and water. This easy adobo chicken recipe uses bone-in chicken thighs, but you could substitute chicken drumsticks. (Check out the health benefits of protein.)
Serve this Filipino chicken recipe for dinner with rice and a fresh vegetable on the side, or your favorite side dishes.
Cuisine: Filipino
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 pounds bone-in chicken thighs
- 1 tablespoon vegetable oil
- 3/4 cup white vinegar
- 3/4 cup low-sodium soy sauce (for a gluten-free dinner use tamari)
- 6 cloves garlic, minced or pressed
- 1 jalapeno, sliced, plus more for garnish
- 2 tablespoons brown sugar
- 1 bay leaf
- 1/2 teaspoon black pepper (or to taste)
- 2 teaspoons cornstarch
- 2 teaspoons water
Here's how to make it:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Put the chicken into the hot oil and brown both sides. Remove to a plate. (You could use other chicken pieces for this recipe but it will affect cooking time.)
- Add the vinegar, soy sauce, garlic, jalapeno, sugar, bay leaf and black pepper to the skillet. Put the chicken back into the skillet, skin side up. Bring to a boil, reduce heat, cover and cook about 30 minutes or until chicken is cooked through. Chicken is cooked through at 165 degrees F internal temperature. Remove the chicken to a plate.
- Combine the cornstarch and water in a small bowl until smooth. Pour the slurry into the skillet and whisk into the sauce. Cook until thickened, about 2 minutes. Put the chicken back into the pan and coat with the sauce.
- Garnish sliced jalapenos or green onions, if desired, and serve with rice. Store any leftover chicken in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion