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Learn how to make easy chicken adobo, a flavorful Filipino meal with sliced onions and a bold tangy sauce. Keto and low carb.This recipe refers to Filipino chicken adobo, not the adobo sauce that originated in Spanish cuisine. The Filipinos independently developed a similar sauce, which Spanish colonists called “adobo” because of some similarities, hence the name. Filipino chicken adobo combines chicken with vinegar and soy sauce, plus aromatics like onions and garlic. It’s simmered on the stovetop until the chicken is tender and the sauce is reduced.
The resulting sauce is a bold sauce bursting with flavor. It’s tangy, salty, and rich. If you don’t like strong sauces and prefer blander foods in general, this dish is definitely not for you.
RECOMMENDED PAN. Use a pan that comes with a lid, since you’ll need to cover the chicken as it cooks. I use a glass lid over a nonstick pan. The pan should also be wide enough so that it can simultaneously hold all of the chicken thighs in a single layer. My pan has a 10 inch diameter, which works well. Note that the chicken thighs will shrink as they cook, so it’s okay if it’s initially a snug fit.
Filipino Chicken Adobo
Learn how to make easy chicken adobo, a flavorful Filipino meal with sliced onions and a bold tangy sauce. Keto and low carb.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 340 kcal
Ingredients
2 pounds boneless skinless chicken thighs (about 7)
1/2 cup low-sodium soy sauce
1/3 cup white vinegar
1 small onion sliced
5 cloves garlic minced
3 bay leaves
1 scallion sliced
1 tablespoon olive oil
1/4 teaspoon cayenne
salt and coarse black pepper
Instructions
- In a bowl, stir together soy sauce, vinegar, garlic, and cayenne until well-mixed. Set aside.
- Pat chicken thighs dry with paper towels. Trim any excess fat. Generously season them on both sides with salt and pepper.
- Read full recipes here >> savorytooth.com/chicken-adobo/