Filipino Chicken Adobo
This is the national dish of the Philippines and may well become your new favorite Asian chicken dish! This chicken adobo recipe is quick, easy and bursting with flavor. Just a few everyday ingredients I can practically guarantee you already have. This is a chicken thigh recipe only.
Ingredients
3/4 cup white vinegar
1/2 cup low sodium soy sauce
8 cloves garlic, minced
1/2 tsp black peppercorns
2 bay leaves
1 Tbsp brown sugar
3 lbs boneless skinless chicken thighs, fat trimmed
2 Tbsp olive oil
4 green onions, thinly sliced
Steamed rice, for serving
Instructions
In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar.
Add the chicken and toss to coat.
Cover the bowl and place it in the refrigerator for at least one hour, and up to three. I
In a large skillet over medium-high heat, warm the olive oil until glistening.
Add the chicken (letting as much marinade drip off as possible) to the pan.
Brown the chicken thighs on both sides, about 6 minutes total.
Add the remaining marinade to the skillet and bring to a boil.
Lower the heat to medium or medium low to maintain a heavy simmer for 10 minutes.
Flip the chicken thighs. Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes.
When the chicken thigh reads 165°F on an instant-read thermometer, remove from the heat. Serve the chicken thighs over cooked rice, sprinkled with green onions. Enjoy!
Place the chicken in a large bowl. Sprinkle on top of the chicken: 2 teaspoon salt, garlic powder, and onion powder then toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl, whisk together the flour, cornstarch, 2 teaspoon salt, paprika and black pepper. Set aside.
Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don’t add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates – use a meat thermometer for accurate doneness)
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. Serve and enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
