My family enjoyed this recipe with a few minor changes. My husband thought it was similar to sweet and sour chicken (but not as sweet) rather than traditional Filipino Chicken Adobo. I omitted the orange zest (as it seemed too strong to me) and added a 1/2 cup of freshly squeezed orange juice.
In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.
Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.
Chicken Adobo is a delicious recipe where chicken is braised in a marinade made of soy sauce, black pepper, bay leaves and vinegar. This easy version takes a few shortcuts but delivers the same punchy flavor and super tender braised chicken. Ingredients. Full recipe + amounts can be found in the recipe card below. Chicken thighs.
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Add chicken and let marinate in the fridge, at least 30 minutes and up to overnight. Preheat oven to 300°. Pour chicken and marinade into a large, heavy bottomed pot and cover.
As much I love making chicken adobo at home, I’ve somehow managed to skip doing an adobo recipe on this blog. I hadn’t thought much about it until I started getting requests to do more Filipino recipes.I guess it never occurred to me to write about my way of making adobo because it’s always been such a “no recipe” dish for me; just thrown together without much thought.
Chicken Adobo recipe made with pantry friendly ingredients in one pot and bursting with flavor! This Filipino Chicken Adobo is the ultimate EASY chicken dinner that your entire family will love! It’s tangy, salty, savory, sweet, and spicy with a delectable sticky glaze that will make you swoon. You will love that it’s made with everyday ingredients, the marinade does all the heavy lifting ...
Chicken Adobo is a versatile dish. The traditional way of preparing chicken adobo was to simmer the chicken in a clay pot using just the right mixture of vinegar, crushed garlic, soy sauce, bay leaves, and peppercorns. It is more common in our days to use a metal wok or pan.
Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns. For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated.