Chicken Adobo Recipe

Name: Chicken Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skin-on, bone-in chicken thighs (about 3 pounds); 1 pinch freshly ground black pepper, plus 1 tablespoon, divided; 1/4 cup soy sauce, plus 3/4 cup, divided; 2 tablespoons canola oil; 1 cup unseasoned rice vinegar; 1 tablespoon raw sugar (Demerara sugar will also work); 1 head garlic, cloves peeled, sliced thinly (about 15 cloves); 4 bay leaves; 1 pinch red chile flakes; 3 cups steamed white rice (for serving); 4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)

Servings: persons

8 skin-on, bone-in chicken thighs (about 3 pounds)
1 pinch freshly ground black pepper, plus 1 tablespoon, divided
1/4 cup soy sauce, plus 3/4 cup, divided
2 tablespoons canola oil
1 cup unseasoned rice vinegar
1 tablespoon raw sugar (Demerara sugar will also work)
1 head garlic, cloves peeled, sliced thinly (about 15 cloves)
4 bay leaves
1 pinch red chile flakes
3 cups steamed white rice (for serving)
4 scallions greens or small bunch of chives, thinly sliced on a diagonal (for serving)

1
Heat oven to 350u00b0 F. Season chicken thighs with 1/4 cup soy sauce and black pepper.
2
Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken, skin-side down, until the skin starts to brown and caramelize, about 5 minutes.
3
Flip the chicken skin-side up. Add 3/4 cup soy sauce, rice vinegar, sugar, garlic, 1 tablespoon black pepper, bay leaves, red chile flake, and 1/2 cup water; bring to a simmer. Cover Dutch oven and transfer to the oven and braise until chicken is cooked through, but not falling apart, about 45 minutes. At this point, the garlic will also be very tender and there will be some chicken fat on the surface.
4
Remove the lid and continue to braise in the oven, uncovered, until the meat is very tender and the liquid has reduced to more of a glaze, about 15 to 20 minutes more. Remove from the oven and skim the surface of the liquid to remove some of the fat that has accumulated.
5
Serve the chicken over rice. Spoon extra sauce on top, if you like, then sprinkle with scallions.

1259

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 skin-on, bone-in chicken thighs (about 3 pounds), 1 pinch freshly ground black pepper, plus 1 tablespoon, divided, 1/4 cup soy sauce, plus 3/4 cup, divided, 2 tablespoons canola oil, and more.

Yes, Chicken Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Adobo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions