Chicken Adobo
Filipino comfort dish — chicken thighs braised in soy sauce, vinegar, garlic and bay leaves until tender and glazed, served over jasmine rice. National dish of the Philippines, 30 minutes flat.
30 minEasy~548 kcal / servingFilipino
Contains soy
Nutrition
548 kcal
Calories
43 g
Protein
50 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains soy
Ingredients · per serving
- ½ tsp Black peppercorns
- 2 leaves Bay leaf
- to taste Black pepper
- 6 cloves Garlic
- 250 g Chicken thigh fillets
- 1 tbsp Sunflower oil
- 4 tbsp Soy sauce
- 3 tbsp White wine vinegar
- 1 stalk Spring onion
- 75 g Jasmine rice
Instructions
- Rinse the rice in cold water. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Pat the chicken thighs dry. Season with black pepper (no salt yet — the soy is salty enough).
- Heat 1 tbsp oil in a wide pan over medium-high heat. Lay the chicken in skin-side down. Sear 4 minutes until deep gold. Flip, 2 minutes. Lift onto a plate.
- Lower heat to medium. Add the smashed garlic cloves (whole, lightly crushed) and bay leaves to the same pan. Stir 30 seconds.
- Pour in the soy sauce, vinegar, water and black peppercorns. Slide the chicken back in skin-side up. Bring to a simmer.
- Lower heat, cover loosely, simmer 18-20 minutes, basting twice. The chicken should be cooked through and the sauce reduced by half.
- Lift the chicken onto a plate. Crank the pan heat to high and reduce the sauce 2 minutes until syrupy. Pour over the chicken. Plate with rice, spoon sauce over both. Garnish with sliced spring onion.
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