Chicken Adobo
I hope my Filipino friends won’t mind me adding a Thai twist to this chicken adobo, but the sweet, rich, and tangy adobo sauce reminds me of a Thai dish called “Palo.” With that said, I couldn’t resist adding my own touch to it. Our family loves it, and we hope you all do too.
Recipe Tip
- Vinegar plays a crucial role in this recipe, imparting a tangy flavor that I adore. Filipino cane vinegar is typically preferred by my Filipino friends for its mild and smooth taste compared to white wine vinegar. While I don’t have Filipino cane vinegar in my kitchen at the moment, apple cider vinegar and rice vinegar are suitable alternatives. I opt for apple cider vinegar in my recipe because I believe that if I can enjoy it on its own, it will enhance the flavor of my adobo.
If you like this chicken recipe, don’t forget to try my Thai Fried Chicken, One Pot Chicken Rice, and Easy Cashew Stir Fry recipes.
Chicken Adobo Recipe
This Adobo has a Thai twist to the dish but the sweet, rich, and tangy adobo sauce reminds me so much of a Thai dish called "Palo".
Equipment
- 1 skillet
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 20 garlic cloves heavily crushed
- 1 cup apple cider vinegar
- ½ cup soy sauce
- 1 tbsp black peppercorns
- 3 tbsp tablespoons brown sugar
- 4 bay leaves
- ½ cup water
- green onions for garnish
Instructions
- Prepare the marinade by crushing the garlic using a knife, rolling pin, or skillet. Mix the crushed garlic with soy sauce, brown sugar, peppercorns, and apple cider vinegar. Finally, add bay leaves on top.
- Marinade the chicken at least 20 minutes.
- In the meantime, prepare boiled eggs. Bring water to a boil in a pot, then add the eggs and cook over medium heat for 8 minutes. Next, transfer the eggs to a bowl filled with ice water. Allow them to soak in the ice bath for a minute or two, then begin peeling the eggs. Set the peeled eggs aside.
- To sauté the onions, slice or mince a yellow or white onion. Heat 1 tablespoon of oil in a skillet, then sauté the onion until it becomes translucent. Set it aside once done.
To sear the chicken, use medium-high heat and cook it for a few minutes on each side until browned.- Add all of the marinade and 1/2 cup of water to the skillet along with the sautéed onion. Bring it to a boil, then reduce the heat to medium, cover, and let it braise for about 30 minutes.
- Remove the lid, flip both the eggs and chicken, and let them continue cooking for another 30 minutes uncovered, or until the chicken is fork-tender. Finally, top with chopped green onion
- Serve with steam rice or cauliflower rice. Enjoy!
Notes
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