Place chicken breasts and onion slices in a large dutch oven or sauce pot. Add soy, vinegar, water, garlic, bay leaves and pepper to the pot and combine to make sure chicken is evenly coated. Bring pot to a boil over medium-high heat, flip chicken once, then reduce to low and simmer with lid on for an hour or longer.
Watch how to make it
For all of the most recent updates, sign up for my newsletter and follow me on Facebook, Pinterest, and Instagram.
▢ 1/3 cup (85ml)soy sauce, ordinary all purpose or light (not dark soy sauce, Note 2)
▢ 1/3 cup + 2 tbsp white vinegar
▢ 4bay leaves (fresh) or 3 dried
▢ 2tbspoil, separated (vegetable, canola or peanut)
▢ 3garlic cloves, minced
▢ 1small brown onion, diced
▢ 1 1/2 cups (375 ml)water
▢ 2tbspbrown sugar
▢ 1tbspwhole black pepper(sub 2 tsp coarse cracked pepper)
▢ 2green onions/scallions, sliced (garnish)
Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove chicken skillet and set aside.
Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
If the sauce isnt thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
Make it a Low-Carb Meal:
How to make Filipino Chicken Adobo
And here’s how to make it. In essence, you marinate the chicken for a brief period, sear it, and then simmer it in the marinade for 25 minutes. Up until the last few minutes, it will appear watery, but suddenly, the liquid will magically change into a syrupy glaze!
FAQ
What are the steps in cooking adobo?
Instructions
Heat the oil in a cooking pot.
Add the garlic. …
Add the peppercorns and bay leaves. …
Put the pork belly in the cooking pot. …
Pour the soy sauce and beef broth (or water). …
Pour-in the vinegar. …
Pork adobo should be tasted before adding salt, if desired.
Transfer to a serving plate.
What is adobo chicken made of?
In the Philippines, chicken drumsticks and/or thighs are braised in a sauce made of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy. The sauce is slowly simmered with the chicken, resulting in flavorful and extraordinarily tender chicken.
How do you make adobo 10 steps?
Instructions
Heat 1 tablespoon of oil in a big pot. I used a Dutch oven.
Add the oyster sauce and soy sauce after the chicken has finished searing. Mix to the coat the chicken.
Add the vinegar, brown sugar, bay leaves, and peppercorns. …
Simmer on low heat for 1 hour. …
Serve chicken over a bed of rice.
What are the 2 main sauces used in adobo cooking?
Adobo Sauce comes in two varieties, one Mexican and the other Filipino. Both versions share an acidic base, such as vinegar, garlic, or peppercorns. In the Mexican version, chiles (often ancho chiles) and herbs are also added; in the Filipino version, soy sauce is also added.
