Chicken Adobo

While it still holds the traditional flavors of soy sauce, vinegar, garlic and peppercorns, my sauce also has the added flavor of onions and chicken broth.

Course Main Dishes

Cuisine Asian

Keyword adobo, chicken, filipino, Food, Homemade, jasmine rice, Recipe, rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings Servings

Ingredients

Ingredients:

2 tablespoons of olive oil
1 1/2 pounds of boneless skinless thighs
10 garlic cloves chopped
1/2 medium onion sliced
2 tablespoons of whole black peppercorns
1/4 cup of soy sauce
1/4 cup of vinegar
1/2 cup of chicken broth
2 bay leaves
2 cups jasmine rice

Instructions

In a large skillet heat olive oil over medium heat
Add the chicken and 1/2 of the garlic to the skillet. Cook the chicken just until browned. In order to make sure it doesn't get too dry during the rest of the cooking process, it is important not to cook the chicken all the way through at this point. You may need to cook the chicken in batches.
Remove chicken and garlic from the pan and discard all but 1 tablespoon of the pan drippings.
Add the chicken, garlic back to the pan and add the onion, peppercorns and remaining garlic. Sauté for 2 minutes.
Add the soy sauce, vinegar, chicken broth and bay leaves.
Cover and cook for 20 minutes.
Meanwhile, start your rice and prepare according to the package instructions.
After 20 minutes, uncover the adobo and let the sauce boil until it reduces by 1/3. Remove the bay leaves.
Spoon the chicken and sauce over the rice and serve.

Notes

Note: The peppercorns can be a bit spicy and while I think that they really do make the dish, some versions I have had used coarsely ground pepper and that works as well.
Enjoy!