Ingredients
Scale
- 8 skinless bone- in chicken thighs
- 2–3 Tablespoons neutral oil, divided
- 1 ½ large spanish onions, peeled, cut in half lengthwise and sliced into ½ inch rings
- 4 bay leaves
- 4 garlic cloves minced
- 1 tablespoon black peppercorns
- ½ cup soy sauce (you can use low sodium if you prefer)
- ½ cup water
- 3 Tablespoon light brown sugar
- ½ cup white vinegar
Instructions
- Heat a large deep pan or a dutch oven over medium high heat. Add 1 Tablespoon of oil and 4 pieces of chicken. Let the chicken sear undisturbed for 2-3 minutes, until browned. Then flip the chicken and cook for an additional 2-3 minutes. Place the chicken onto a plate and continue browning the rest of the chicken. Set the plate of chicken aside.
- Return the pan back to medium high heat. (There should be enough oil from browning the chicken but if the pan is very dry, add 1 tablespoon of oil). Add the onions.
- Stir the onions to separate them and then stir-fry them for 3-4 mins until the onions are starting to soften and brown. Add the chicken back to the pot on top of the onions. Add the bay leaves, garlic, peppercorns, soy sauce, water, vinegar, and light brown sugar to the pot.
- Bring the pot to a simmer and then reduce the heat to medium low. Mix the sauce at the bottom to make sure the sugar is mixed in, and partially cover the pot with a lid. Cook for 25-30 until the chicken is cooked through and fork tender .
- Remove the chicken and place on a serving dish.
- Skim any excessive oil from the sauce in the pot (a little bit is fine as it will add flavor) and then return the pot to the stove and reduce the sauce over medium-high heat for 5-10 minutes. The sauce should be slightly thickened with about a cup and a half of liquid.
- Pour the sauce over the chicken and serve immediately.
Notes
* I do not find the sauce particularly salty but if you are watching your sodium intake, feel free to use low sodium soy sauce.
*Some adobo dishes do not add sugar but I find the sauce to be almost too tart to enjoy. You can decrease the amount of sugar and adjust it at the end, once the sauce has reduced, to suit your taste.
*Black peppercorns are vital to this dish. It is not the same to add some ground black pepper as the flavor will be very different. However, if you find yourself stuck, you can substitute 1/4 teaspoon of ground black pepper.
Keywords: adobo, filipino food, chicken adobo