Chicken Adobo

Prep Time 15

Cook Time 30

Marinating Time 25

Total Time 1 10

Servings servings

Calories 969kcal

Ingredients

6 chicken thighs boneless/skinless preferred, fat trimmed
1 tablespoon pepper mixture a mix of black pepper (and/or white pepper) and ground chili pepper, depending on your heat tolerance. Feel free to experiment. See notes.
3 bay leaves
1 onion chopped fine
3 garlic cloves chopped fine
1/4 cup double-fermented soy sauce
2 tablespoons white vinegar
2 tablespoons brown sugar
1 1/2 cups water
2 tablespoons olive oil

Instructions

Place the bay leaf and pepper mixture in a large bowl. Pour in the soy sauce and vinegar. Stir to combine.
Place the chicken thighs in the marinade and let stand at room temperature for 25 minutes. For more flavor, marinate them in the refrigerator for 12 hours.
Remove the chicken thighs from the marinade (but save the marinade.) Blot the thighs in a cotton towel to remove any excess marinade.
Heat the oil in a pan. Fry the chicken until browned over high heat. Transfer the chicken thighs to a plate.
Place the onion and garlic in the same pan and fry, stirring, for 2 minutes, or until the onion is translucent.
Add the chicken, along with the sugar, water, and remaining chicken marinade. Braise over medium heat for about 20 to 25 minutes. Do not cover with a lid. Turn over several times during cooking so they are evenly coated with the glaze. When the marinade has evaporated and thickened, turn off the heat.
Serve and enjoy!

Notes

The chicken is best served with a side dish of white rice.

To add more depth to the flavor, experiment with adding ground aromatic spices to the pepper mix. Allspice and nutmeg are good options and add delicious warmth.

Nutrition