Description
A rich and savory Filipino Chicken Adobo that brings warmth and comfort, perfect for family dinners and gatherings.
Ingredients
- 4 lb bone-in, skin-on chicken thighs and/or legs
- 2 tbsp cooking oil
- 3/4 cup soy sauce
- 1/2 cup cane vinegar or white vinegar
- 1/2 cup sake or water
- 1 tbsp fish sauce
- 3 tbsp sugar
- 1/3 cup chopped garlic
- Zest from 1 lime or lemon
- 4 bay leaves
- 1/2 tsp black pepper
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Heat a large Dutch oven or a deep pan over medium-high heat and add the cooking oil.
- Place the chicken thighs, skin side down, in the pan. Cook for 6 to 7 minutes or until the chicken skin turns golden brown and crispy.
- While the chicken cooks, combine the soy sauce, vinegar, sake or water, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper in a mixing bowl. Stir until the sugar dissolves.
- Once the chicken is browned, flip it over and tap out about half of the fat from the bottom of the pan.
- Pour the sauce mixture into the pot and bring it to a boil. Cover, reduce the heat to medium-low, and let the chicken simmer for 20 to 25 minutes.
- Remove the lid and pour the sauce over the chicken to coat it evenly for about 5 minutes.
- Serve with warm cooked rice and garnish with chopped green onions and cilantro if desired.
Notes
Use fresh ingredients for the best results and adjust the flavors to your preference. Marinating the chicken beforehand can enhance the flavor significantly.
