Easy Chicken Adobo
Experience the bold and comforting flavors of the Philippines with this Easy Chicken Adobo recipe, a beloved classic made simple for weeknight cooking. Tender chicken thighs or drumsticks are marinated in a savory blend of soy sauce, tangy vinegar, and aromatic garlic, then simmered to perfection with fragrant bay leaves, whole black peppercorns, and a touch of optional sugar for balance. This one-pot wonder comes together in just under an hour, featuring a rich, glossy sauce that pairs beautifully with fluffy steamed white rice. Perfect for serving a family-friendly dinner of four, this fuss-free recipe delivers authentic flavor with minimal effort—garnished with fresh green onions or parsley for a vibrant finishing touch. Whether you’re new to Filipino cuisine or a seasoned fan, this Chicken Adobo is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pounds chicken thighs or drumsticks
- 0.5 cup soy sauce
- 0.75 cup white vinegar
- 0.5 cup water
- 6 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon sugar (optional)
- 2 tablespoons cooking oil
- 2 tablespoons green onions or chopped parsley (optional, for garnish)
- steamed white rice (for serving)
Instructions
In a large bowl, combine soy sauce, vinegar, water, and minced garlic. Stir well.
Add chicken thighs or drumsticks to the marinade, ensuring they are completely coated. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for better flavor.
Heat cooking oil in a large skillet or pot over medium heat.
Remove the chicken from the marinade and allow excess liquid to drip off. Reserve the marinade for later use.
Brown the chicken pieces in the hot oil for about 2-3 minutes per side until lightly golden. Do this in batches if necessary.
Return all the chicken pieces to the pot and pour the reserved marinade over them.
Add bay leaves, whole black peppercorns, and sugar (if using). Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the chicken cook for about 25-30 minutes, turning occasionally, until the chicken is tender and cooked through.
Uncover the pot and increase the heat to medium-high to allow the sauce to reduce and thicken slightly for 5-7 minutes. Stir occasionally to prevent burning.
Taste the sauce and adjust with additional soy sauce or vinegar according to your preference.
Transfer the chicken and sauce to a serving dish. Garnish with chopped green onions or parsley, if desired.
Serve hot with steamed white rice for a complete meal.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 246 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2849 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
