Chicken Adobo is simple, fragrant and tasty—the ultimate Filipino comfort food. This Filipino Chicken Adobo recipe is inspired by my mom and has never failed pleasing all types of crowds (read: picky kids). Quick and easy to make with only 7 ingredients. Share as an appetizer by itself or as a main dish served with brown rice. Cooks in one pan or pot and ready in about 45 minutes. “Adobo” means marinade but this Filipino Chicken Adobo recipe doesn’t call for marinating before cooking. Just throw in all the ingredients in a pan or pot and let it marinate while simmering.
Ready in about 45 minutes. Serves about 5.
2 pounds chicken thighs, boneless and skinless
2 cloves garlic
1 small onion
1/2 cup apple cider vinegar
1/2 cup less sodium soy sauce
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon honey, optional (for a sweeter version)
CHOP the garlic and onion. PLACE all ingredients in a large all-purpose pan or pot. COVER and bring to a BOIL.
REDUCE heat to medium-low and SIMMER until meat is tender, about 40 minutes. Turn meat over halfway through, if needed, to ensure even cooking and coloring.
Tools: cutting board and knife, all-purpose pan or pot with lid
Tips: If serving rice, don’t forget to cook it—with instant pot, rice cooker or stove top—just before or between cooking the main dish to ensure it’s ready to serve along with your other dishes. No added cooking oil needed—the small amount of fat from the chicken thighs is sufficient in preventing the chicken from drying.
Slow cooker: Place all ingredients in a slow cooker. Cook on high for 2 hours or on low for 4 hours.
Instant pot: Cook on high pressure for 12 minutes.
Oven: Bake covered at 350 degrees Farenheit for 1 hour.