Cook Time: 37 mins | Total Time: 37 mins | Yield: 4
This recipe for the Best Filipino Chicken Adobo is one of my favorite dinners! Savory with the right amount of sweetness and salt. The chicken is seared and cooked in a simple sauce made with soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper. Serve this with rice, and do not forget to spoon the delicious sauce over the rice!
INGREDIENTS
2 tablespoons cooking oil
4 pounds bone-in, skin-on chicken thighs and/or legs
½ c. cane vinegar or white vinegar
¾ c. soy sauce
½ c. sake or water
⅓ c. chopped garlic
1 tablespoon fish sauce
3 tablespoons sugar
zest from 1 lime or lemon
chopped green onions and cilantro for garnish, optional
4 bay leaves
½ teaspoon black pepper
How to make the best Filipino chicken adobo
Step 1: Heat the cooking oil in a large Dutch oven or a dip pan over medium-high heat. Once hot, add the chicken thighs (skin side down) and sear for about 6 to 7 minutes until the skin is crispy and golden brown.
Step 2: To make the sauce, whisk the soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper in a mixing bowl until the sugar has dissolved.
Step 3: Turn the chicken and tap out half of the fat from the bottom of the pan. You can save the fat for later if desired.
Step 4: In the same pan with the chicken, pour the sauce mixture and let it boil. Put the lid on and adjust the heat to medium-low. Allow the sauce to simmer for about 20 to 25 minutes.
Step 5: Uncover and spoon the sauce over the chicken, coating the chicken evenly for about 5 minutes.
Step 6: Serve the chicken adobo right away garnished with some freshly chopped green onions and cilantro. Enjoy with warm cooked rice and do not forget to spoon the sauce over the rice!