Raspberry Chicken Adobo
Elevate your weeknight dinner game with this Raspberry Chicken Adobo, a delightful fusion of savory, tangy, and sweet flavors. Juicy bone-in chicken thighs are perfectly seared, then simmered in a rich adobo sauce infused with soy sauce, white vinegar, garlic, and the natural sweetness of fresh raspberries. The mashed raspberries create a luscious, fruity glaze that pairs harmoniously with the dish’s tangy undertones, while whole raspberries add a burst of color and freshness for the perfect garnish. This one-pot wonder is ready in under an hour and is ideal served over fluffy steamed rice. Whether you’re a fan of Filipino cuisine or looking to try a creative twist on a classic, this Raspberry Chicken Adobo is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 cup Fresh raspberries
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 2 tablespoons Brown sugar
- 4 pieces Garlic cloves, minced
- 1 medium Onion, thinly sliced
- 2 pieces Bay leaves
- 0.5 teaspoon Ground black pepper
- 1 cup Water
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnishing)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the heated oil for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and sauté the sliced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Return the seared chicken thighs to the skillet along with their juices. Add the soy sauce, white vinegar, water, brown sugar, bay leaves, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet and let the chicken cook for 25 minutes, turning halfway through to ensure even cooking.
While the chicken is simmering, mash ¾ cup of the raspberries in a bowl with a fork to release their juices. Reserve the remaining ¼ cup of whole raspberries for garnishing.
After the chicken has simmered for 25 minutes, add the mashed raspberries to the skillet. Stir well to incorporate the fruity flavor into the sauce.
Continue to simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly and coat the chicken.
Taste the sauce and adjust the seasoning with more soy sauce, vinegar, or sugar if needed.
Serve the Raspberry Chicken Adobo hot over steamed rice. Garnish with the reserved whole raspberries and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 28.7 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2985 mg | 64% | |
*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.
