Savor the rich, tangy flavors of this classic Filipino adobo, where chicken thighs are marinated in a blend of soy sauce, vinegar, and garlic, then braised to tender perfection. This dish offers a harmonious balance of savory, sweet, and sharp notes, perfect for an intimate dinner for two.
90 minutes
Savor the rich, tangy flavors of this classic Filipino adobo, where chicken thighs are marinated in a blend of soy sauce, vinegar, and garlic, then braised to tender perfection. This dish offers a harmonious balance of savory, sweet, and sharp notes, perfect for an intimate dinner for two.
Boneless, Skinless Chicken Thighs, cut into chunks
pieces
Garlic, minced
cloves
cups
cups
tablespoons
Diced Onion, diced
cups
cups
tablespoons
Coarse Ground Black Pepper, coarse ground
teaspoons
Minced Scallion Greens, minced
tablespoons
1. Prep
In a bowl, mix together the chicken chunks, minced garlic, soy sauce, and white vinegar. Marinate for at least 30 minutes, or ideally overnight in the refrigerator for more developed flavors.
2. Sear Chicken
Preheat your oven to 350°F (175°C). Heat a pot over medium-high heat and add the avocado oil. Remove the chicken from the marinade (reserve the marinade) and sear until browned on all sides. Set the chicken aside.
3. Sweat Aromatics
In the same pot, add a splash more oil if needed, then add the diced onion and remaining minced garlic. Sweat for 3-4 minutes until softened and fragrant, but be careful not to brown the garlic to avoid bitterness.
4. Add Cooking Liquid
Add the chicken back to the pot with the reserved marinade along with the water, brown sugar, and coarse ground black pepper. Bring to a boil while stirring to dissolve the sugar and combine the flavors.
5. Braise Chicken
Place the pot, uncovered, into the oven and braise for 30 minutes. Stir halfway through the cooking time.
6. Finishing Ingredients
Check the chicken for tenderness and the sauce for consistency after 30 minutes. If the sauce is nearly thick enough to glaze the chicken, you may simmer it on the stove for a few more minutes until it reaches a syrupy consistency. If the sauce is too thin, remove the chicken and reduce the sauce further before adding the chicken back in to heat through. The consistency should be almost like a hot syrup, rather than something brothy.
7. Garnish and Serve
Garnish the braised chicken with minced scallion greens, adding a fresh, vibrant finish. Serve hot alongside steamed rice or your choice of side.
Replace chicken thighs with pork belly or shoulder cut into chunks for a richer, fattier version.
After the standard braising, finish the dish with coconut milk and reduce to a thick sauce.
Add the zest and juice of one lemon or calamansi (a Filipino lime) to the marinade. This will introduce a tangy, fresh dimension to the adobo, cutting through the richness of the dish.
Cook the adobo traditionally, then fry the meat for a crispy exterior before serving with the reduced sauce.
After marinating, instead of braising, grill the protein for a smoky flavor.
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