CHICKEN ADOBO
Chicken Adobo is simple as can be—a one-pot weeknight flavor party to love forever and ever.
Filipino Chicken Adobo is a One-Pot Flavor Explosion
Quick, easy, bursting with flavor, our version of the classic Filipino dish known as chicken adobo is here to give your weeknight dinner plans a serious jolt of excitement. Chicken adobo is inherently easy—even the most classic, most authentic recipes are all about ease because the dish simply is, well, simple! Salty, sweet, acidic adobo sauce is bold and basic, and all you’ll need to do is remember to get the chicken marinating at least 90 minutes before you want to eat dinner because it needs at least an hour in the marinade.
What Is Chicken Adobo Made Of?
You’ll want to use chicken thighs for this recipe—you really need at least a little hearty chicken fat in the mix, so ignore any temptation to use chicken breasts on this one, OK? Beyond that, though, chicken adobo is really all about that perfectly balanced adobo sauce. So, what is adobo sauce made of? We’re so glad you asked! Adobo sauce is ultra simple to me. it sort of punches all the four big tastes—salty, savory, sweet, sour—without reserve. It’s sort of like it’s hollering at the chicken thighs to become incredibly flavorful—OR ELSE! And honestly, we love it. Here’s everything you’ll need to make the best chicken adobo sauce ever:
- White Vinegar
- Soy sauce
- Fresh Garlic
- Black Peppercorns
- Bay Leaves
- Brown Sugar
Here's the recipe 🥘
Chicken thighs get so thoroughly soaked in adobo sauce in this chicken adobo recipe—first with a good long marinade and then by being fully simmered in the sauce—that they absolutely pop with so much flavorful goodness by the time you’re ready to serve dinner. This recipe isn’t a super time-saver, but it’s largely effortless —simply plan ahead a bit, and make sure you’ve got a good, big skillet handy. Here’s how to make our chicken adobo recipe:
1. Marinate the chicken thighs in the adobo sauce for at least an hour, or as long as three hours. We put a cap on the marinade time because the white vinegar is super acidic, so it’ll start to mess with the texture of the chicken thighs after three hours.
2. Brown the chicken thighs! They don’t need to be cooked through—focus on getting a nice golden-brown color and slightly crisp texture.
3. Pour in the marinade and bring the chicken and sauce to a boil. Simmer until the sauce has reduced by half and the chicken is completely cooked through.