Filipino Chicken Adobo

This Filipino Chicken Adobo is not only quick to prepare but also incredibly flavorful. This easy and delectable glazed chicken recipe can be served in under 30 minutes, making it perfect for a busy weeknight dinner. Made with just a handful of everyday ingredients, I’m sure that this national treasure of the Philippines will become a family favorite.

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What Is Filipino Chicken Adobo?

This Filipino Chicken Adobo is a cherished staple, capturing hearts with its simple preparation and depth of flavor. Renowned as the national dish of the Philippines, it transcends boundaries by offering variations of pork and beef to suit any preference.

Derived from the Spanish “adobar,” the term “adobo” fittingly means “to marinate,” laying the foundation for a dish steeped in a harmonious blend of soy sauce and vinegar. This traditional Filipino marinade imparts a profound tangy essence that is quintessential to the character of Chicken Adobo.

• Chicken Thighs – The succulent texture and rich flavor of chicken thighs are unmatched in this dish. They are essential, as they release natural fats that emulsify into the sauce, creating a luxurious sheen.
• Garlic Cloves – Garlic is the cornerstone of flavor for adobo. It imparts a robust aroma and a warmth that permeates the dish. Minced finely, it melds seamlessly into the sauce, enriching every bite with the classic Filipino zest.
• Soy Sauce –  If you’re looking for a gluten-free sauce, you can use Tamari or Coconut Aminos for a soy-free alternative. Soy sauce adds the perfect saltiness, and you can choose low sodium soy sauce.
• White vinegar – Vinegar provides the adobo with its signature tang. While white vinegar is traditional, feel free to experiment with other clear vinegar, like rice wine or apple cider, for a subtle twist in the flavor profile. Sherry vinegar can also offer a slight sweetness and a complex edge.
• Bay Leaves – Add 3/4 teaspoon dried thyme or dry oregano instead of the dried bay leaves. Bay Leaves provide a delicious minty flavor.
• Olive Oil – You can choose any other oil with a neutral taste. Avocado oil is a great option.
• Yellow onion – Yellow onions caramelize beautifully, contributing a subtle sweetness. Should you prefer a bit more bite or a different level of sweetness, red or white onions are excellent alternatives.
• Brown Sugar – A brown sugar substitute like Swerve adds the traditional note of caramel without the carbs. It also offers better caramelization properties than other sweeteners, adding to the dish’s color and flavor complexity.
• Black Pepper – Cracked or whole black peppercorns infuse the adobo with a warm, sharp heat

Make the Marinade – In a large bowl, combine soy sauce, vinegar, garlic cloves, and bay leaves. Marinate the chicken for at least 20 minutes, best overnight.

Pan Sear the Chicken – heat the oil in a large saucepan over medium-high heat until it shimmers. Brown the chicken thighs on both sides (save the marinade) for about 6 minutes, turning once halfway. Remove the cooked chicken and keep warm.

Cook the garlic and onion – Add garlic and onion to the same pan and cook until softened. Then, add the remaining marinade and the remaining ingredients. Bring to a boil, and then turn the heat to medium-low.

Cook the chicken – Reduce the heat and return the chicken thighs. Simmer for an additional 20 minutes until the sauce thickens. Turn the chicken on the other side halfway through cooking.