Can't Miss Asian Inspired Chicken Adobo
Elevate your weeknight dinner game with this irresistible "Can't Miss Asian Inspired Chicken Adobo," a savory-sweet symphony of tender chicken thighs simmered in a rich marinade of soy sauce, white vinegar, garlic, and aromatic spices. This Filipino-inspired dish beautifully balances flavors with a hint of brown sugar for sweetness and a tangy kick, all enhanced by golden caramelized onions and the bold, peppery bite of whole black peppercorns. Perfectly paired with steamed white rice, this one-pot wonder is not only easy to prepare but also deeply satisfying and packed with umami. Whether you're a fan of classic comfort foods or globally inspired recipes, this Chicken Adobo will become a go-to favorite for its bold flavors, minimal prep time, and family-friendly appeal!
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Ingredients
- 6 pieces Bone-in chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 4 cloves Garlic cloves, minced
- 2 Bay leaf
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Brown sugar
- 1 medium Onion, thinly sliced
- 2 tablespoons Cooking oil
- 1 cup Water
- 2 Green onions, sliced (optional, for garnish)
- 4 cups Steamed white rice (for serving)
Directions
Step 1
In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns to create the marinade.
Step 2
Add the chicken thighs to the bowl and gently toss to coat them evenly. Cover the bowl and marinate the chicken for at least 30 minutes or up to 2 hours in the refrigerator for better flavor.
Step 3
Heat the cooking oil in a large skillet or Dutch oven over medium-high heat.
Step 4
Remove the chicken from the marinade, shaking off excess liquid, and set the marinade aside for later.
Step 5
Sear the chicken thighs in the hot oil until they are golden brown on both sides, about 3-4 minutes per side. Work in batches if necessary. Remove the chicken from the pan and set aside.
Step 6
In the same pan, add the sliced onions and cook until they are softened and translucent, about 3 minutes.
Step 7
Pour in the reserved marinade and water, scraping the bottom of the pan to release any browned bits (this adds extra flavor). Stir in the brown sugar to balance the acidity of the vinegar.
Step 8
Return the chicken thighs to the pan, skin-side up, and bring the mixture to a gentle simmer.
Step 9
Cover the pan with a lid and cook on low heat for 25-30 minutes, turning the chicken halfway through for even cooking.
Step 10
Remove the lid and increase the heat slightly to allow the sauce to reduce and thicken for about 5-7 minutes, spooning the sauce over the chicken occasionally.
Step 11
Discard the bay leaves and transfer the chicken adobo to a serving dish.
Step 12
Garnish with sliced green onions if desired and serve hot alongside steamed white rice.
Nutrition Facts
| Serving size | (2920.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4675.5 |
| Total Fat 263.3g | 0% |
| Saturated Fat 69.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1215mg | 0% |
| Sodium 5684.8mg | 0% |
| Total Carbohydrate 274.9g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 15.9g | |
| Protein 280.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 390.1mg | 0% |
| Iron 26.7mg | 0% |
| Potassium 4439.7mg | 0% |
Source of Calories