Hey y’all! I’ve been craving a little taste of the islands lately, so I decided to whip up some easy chicken adobo. This Filipino dish is a classic that never fails to hit the spot. And the best part? It’s super easy to make!
First things first, here’s what you’ll need:
- 1 lb. bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 head of garlic, minced
- 1 bay leaf
- 1/4 teaspoon black pepper
- Cooked rice, for serving
Now, let’s get started.
First, in a large pot, combine the soy sauce, white vinegar, honey, brown sugar, garlic, bay leaf, and black pepper. Mix everything together until the sugar has dissolved.
Add the chicken thighs to the pot, making sure they’re fully submerged in the liquid. If they’re not, add a little bit of water until they’re covered.
Bring the pot to a boil over high heat, then reduce the heat to low and cover it with a lid. Let the chicken simmer for about 30 minutes, until the meat is cooked through and tender.
Time to Serve!
Once the chicken is cooked, remove it from the pot and transfer it to a plate. Spoon some of the sauce over the chicken, and don’t forget to sprinkle some fresh herbs on top for some extra flavor!
And speaking of flavor, let’s not forget the most important ingredient of all: the rice! Serve the chicken adobo over hot, cooked rice for a complete meal.
Are you drooling yet? Because I am! But wait, there’s more.
If you have any chicken adobo left over – and let’s be real, who doesn’t love leftovers? – you can store it in an airtight container in the fridge for up to 4 days. Just reheat it in the microwave or on the stove for a quick and easy meal!
But wait, I have one more recipe to share with you. This one comes from The Weathered Grey Table and it’s another take on the classic chicken adobo recipe.
- 2 lbs chicken (thighs or breasts)
- 1/2 to 1 tbsp black peppercorns
- 2-3 bay leaves
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 head garlic, crushed
- 1 tbsp brown sugar
- 1/2 teaspoon salt
- 3 tbsp cooking oil
- 1/2 cup water
In a large pot or dutch oven, combine the chicken, vinegar, soy sauce, garlic, brown sugar, salt, black pepper, bay leaves and water. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes or until the meat is tender and the sauce has thickened.
Once cooked, transfer the chicken to a plate and set aside. In the same pot, heat up some cooking oil and sauté the chicken until it’s lightly browned. Then, pour in the sauce and cook everything together until the sauce has thickened even more.
And that’s it! Serve the chicken adobo over rice or with some pan-fried noodles for a delicious, satisfying meal.
I hope you all give these recipes a try – I promise you won’t regret it. Happy cooking, y’all!