Philippine Chicken Adobo

Total Time:
1 hr 20 min
Prep:
40 min
Cook:
40 min
Ingredients
  • 3/4 cup distilled white vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 15 cloves garlic, smashed
  • 2 bay leaves
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 skin-on, bone-in chicken thighs (about 2 3/4 pounds), patted dry
  • 1 tablespoons vegetable oil
  • 8 baby bell peppers, halved and seeded
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • Cooked rice, for serving
Directions
  • Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.

  • Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.

  • Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.

  • Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.

  • Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice.

  • From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 565

  • Total Fat: 23 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrates: 21 grams

  • Protein: 65 grams

  • Sodium: 1974 milligrams

  • Cholesterol: 259 milligrams

  • Fiber: 3 grams


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    Recipe courtesy of Giada De Laurentiis