This chicken adobo is a Filipino inspired dish made with chicken pieces simmered in a sweet and savory sauce. An easy dinner option with minimal ingredients that always gets rave reviews!
2 1/2poundsbone-in, skin-on chicken piecesI use a mix of thighs and drumsticks
2tablespoonsgarlicminced
2tablespoonssliced jalapenodivided use, remove ribs and seeds for less heat
1/3cupwhite vinegar
2/3cupsoy sauce
2tablespoonsbrown sugar
1teaspoonblack pepperfreshly ground
3bay leaves
Instructions
Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until browned. You may need to work in batches.
Remove the chicken from the pan. Add the garlic and 1 tablespoon jalapeno to the pan and cook for 30 seconds, stirring constantly.
Add the vinegar, soy sauce, brown sugar, pepper and bay leaves to the pan. Return the chicken to the pan.
Bring the chicken mixture to a simmer. Reduce the heat to medium low. Cover the pan and simmer for 35-40 minutes, or until chicken is tender.
Remove the cover from the pan. Increase the heat to medium high. Bring the mixture to a simmer. Cook for an additional 3-5 minutes or until sauce has thickened and is syrupy.
Garnish with the remaining jalapenos, then serve.
Video
Notes
I use a blend of bone-in, skin-in chicken parts which include drumsticks and thighs. You can use one or the other, or use bone-in, skin-on chicken breasts. The breasts are larger and will take longer to cook, so plan accordingly.
This dish works best with the bone-in, skin-on chicken as it tends to be more flavorful and is less prone to drying out. You can use boneless chicken but it will need less time to simmer, so adjust the cook time accordingly.