This is a classic Filipino dish. It’s incredibly flavorful, although, at first you’ll think that it does not taste good it is! It’s well balanced and best served with a sticky steamed white rice. Chicken Adobo is a favorite among all my Filipino friends, and I thank them for sharing it with me. I give this dish a 5 star every time. I think the secret is to not skip the marinating time because this allows the chicken to absorb the flavors of the garlic cloves, soy sauce, vinegar, and pepper. Another thing that I love about this recipe is how tender the chicken is.
When my boyfriend came over last night, I proudly prepared this for him. When he tasted it he was like, wow! He loved it so much, he ate it all! We are planning to visit her mom this weekend and he asked me to cook this for her and I will! I’m sure she’ll love it, too.
6 chicken thighs bone-in and skin-on
1/2 c. soy sauce
1/2 c. white vinegar
4 cloves garlic crushed
1 Tbsp. black peppercorns
4 bay leaves
How to make Filipino Adobo Chicken
Step 1: In a large bowl, add the chicken thighs, soy sauce, white vinegar, crushed garlic, black peppercorns, and bay leaves. Marinade for 4 hours to absorb all the flavors. I use only chicken thighs and legs because these are the two best cuts to use in this dish.
Step 2: Prepare the oven by preheating to 375 degrees.
Step 3: Now, place the chicken (skin side down) to a large dutch oven. Pour the sauce over the chicken and bake for 30 minutes, covered.
Step 4: Remove the cover, then turn the chicken over. Generously glaze each chicken thighs with sauce. Cover and cook for another 30 minutes or until the chicken are browned and the sauce is reduced. Transfer to a serving plate. Serve and enjoy!
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