- 6 to 8 large
- chicken thigh fillets, boneless and skinless
- 6 clove
- garlic, minced
- 1/3 c
- low-sodium soy sauce
- 1/3 c
- + 2 tbsp white vinegar
- dried bay leaves (or 4 fresh)
- 3 Tbsp
- cooking oil
- 1 small
- onion, diced
- 1 1/2 c
- 2 Tbsp
- brown sugar
- 1 Tbsp
- whole black peppercorns
- scallions (green onions), cut into 1-inch slices
- servings of steamed white rice (optional)
How to Make Chicken Adobo
- 1Combine the chicken with half of the minced garlic, soy sauce, vinegar and bay leaves in a bowl. Marinate for at least 20 minutes, or up to overnight.
- 2Heat 1 Tbsp oil in a large skillet over high heat. Remove chicken from marinade (reserve marinade) and place chicken in the skillet. Sear both sides until browned, about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from the skillet and set aside.
- 3Heat the remaining 2 Tbsp oil, then add the onion and remaining garlic, and sauté until the onion turns golden and translucent, about 2 minutes.
- 4Add the reserved marinade, water, sugar and peppercorns. Bring it to a simmer, then turn heat down to medium high and simmer for 5 minutes.
- 5Return chicken to skillet, top side down (i.e. the smooth side should be face down). Leave to simmer uncovered for 20 to 25 minutes (no need to stir) until the sauce reduces down to a thick jam-like syrup and when you turn the chicken over, it is glazed (note - the glaze will thicken slightly as it rests).
- 6Set aside to rest for 5 minutes, then serve over a bed of steamed white rice, and garnish servings with the sliced scallions.
The glaze can be strong in flavor, so start with a little and add more as preferred.