Filipino Adobo Chicken

Total Time:
8 hr 45 min
Prep:
10 min
Inactive:
8 hr
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup distilled vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper
  • 1/2 habanero, thinly sliced
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 cup fresh parsley, finely chopped
  • 4 cups steamed jasmine rice
  • 4 lime wedges
Directions
Watch how to make this recipe.
  • Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.

  • Remove the chicken from the bag and pat dry (reserve the marinade).

  • Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.

  • Serve with jasmine rice and lime wedges.


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    This recipe is featured in:

    The Kitchen