Filipino Chicken Adobo
“My mom always makes her saucy Chicken Adobo recipe when I come home to visit. I think it’s even better the next day as leftovers—she says it’s because of the vinegar.” — Michael Moya, Taste of Home Senior Marketing Manager
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|6servings||10minutes + marinating||30minutes|
|6servings||10minutes + marinating|
- 1 cup white vinegar
- 1/4 cup soy sauce
- 1 whole garlic bulb smashed and peeled
- 2 tsp kosher salt
- 1 tsp coarsely ground pepper
- 1 bay leaf
- 2 lb bone-in chicken thighs or drumsticks
- 1 tbsp canola oil
- 1 cup water
- In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
Test Kitchen Tips
- To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can.
- Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
1 serving: 234 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1315mg sodium, 2g carbohydrate (0 sugars, 0 fibre), 22g protein.