This super easy Filipino Chicken Adobo recipe is the one pot weeknight dinner you’ve been waiting for – easy, no fancy ingredients, and delicious!
- ¼ cup soy sauce
- ½ cup white vinegar
- 8 garlic cloves, smashed and peeled (smash ’em good!)
- 1 tsp black peppercorns, whole
- 3 dried bay leaves
- ½ tsp ground ginger
- 1 tsp brown sugar
- 4-5 skin-on, bone-in chicken thighs
- Place soy sauce, vinegar, garlic, peppercorns, bay leaves, ginger, and brown sugar into a large pan (I used a French oven).
- Add chicken thighs, skin side down. And turn the heat to high to bring the liquid to a boil. Cover, and let simmer over low heat for 20 minutes.
- Flip over the chicken, give it a quick baste, and then cover and simmer for a further 10 minutes.
- Uncover, return the sauce to a boil by bringing heat back to high. Occasionally baste and turn the chicken. Continue boiling for 5-7 minutes or until the sauce is reduced to the desired consistency. Enjoy!
- If you want to brown the chicken skin a little more, you can put it under the broiler for 3-4 minutes. Alternatively, a quick session with your blow torch will work too!
- It’s a much slower process, but I personally find that this recipe turns out even better if you marinade the chicken in the sauce for at least an hour or two (ideally, overnight) before you start cooking.
- Depending on your pot, and heat, it’s possible that your chicken might cook completely before the sauce has reduced enough. In this case, simply remove the chicken from the pot (use tongs, bestie…No burnt fingers today please!) and set aside until the sauce has reduced sufficiently.
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