Best Adobo Chicken Thighs Recipes

FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)

Filipino Chicken Adobo (Flavour Kapow!) image

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.

Provided by Nagi | RecipeTin Eats

Categories Chicken

Time 45m

Number Of Ingredients 12

Ingredients

750g / 1.5 lb chicken thigh fillets (, boneless and skinless (5 - 6 pieces) (Note 1))
3 garlic cloves (, minced)
1/3 cup (85ml) soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))
1/3 cup + 2 tbsp white vinegar
4 bay leaves (fresh) or 3 dried
2 tbsp oil (, separated (vegetable, canola or peanut))
3 garlic cloves (, minced)
1 small brown onion (, diced)
1 1/2 cups (375 ml) water
2 tbsp brown sugar
1 tbsp whole black pepper ((sub 2 tsp coarse cracked pepper))
2 green onions/scallions (, sliced (garnish))

Steps:

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 isn't 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.

Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g

LOLAH'S CHICKEN ADOBO

Lolah's Chicken Adobo image

My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

Provided by foodelicious

Categories World Cuisine Recipes Asian Filipino

Time 1h20m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
3 pounds boneless, skinless chicken thighs, rinsed and patted dry
6 cloves garlic, peeled and thinly sliced
½ cup soy sauce
½ cup apple cider vinegar
½ cup water
2 tablespoons pickling spice, wrapped in cheesecloth

Steps:

Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.6 g, Cholesterol 141.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 34.6 g, SaturatedFat 2.5 g, Sodium 1049.9 mg, Sugar 0.4 g

FILIPINO CHICKEN ADOBO

Filipino Chicken Adobo image

This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.

Provided by Food Network

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving

Steps:

Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

ADOBO CHICKEN THIGHS

Adobo chicken thighs image

If you want to quickly cool down the thighs, put the pot in the sink and surround it with ice. Once cooled, cover pot and transfer to refrigerator for up to 2 days. source unknown

Provided by Lynnda Cloutier

Categories Chicken

Number Of Ingredients 8

Ingredients

1 cup slo sodium soy sauce
3/4 cup rice vinegar
1/2 cup water
2 tbsp. minced garlic
1 tbsp. minced fresh ginger
2 dried bay leaves
1/2 tsp. red pepper flakes
8 chicken thighs, 3 to 4 lbs.

Steps:

1. Boil soy sauce, vinegar, water, garlic, ginger bay leaves and pepper flakes in large pot over high heat for the marinade
2. Add thighs, reduce heat to medium and simmer, partially covered for 15 minutes. Flip thighs.Simmer 15 minutes more. Cool thighs, then cover pot and chill. Preheat grill to medium low. Brush grill grate with oil
3. Remove thighs from marinade and pat dry with paper towels. Skim off and discard fat from surface of marinade. Boil marinade til reduced to 1 cup. Strain.
4. Grill thighs til an in stent read thermometer inserted into thickest part registers 145, about 6 to 8 minutes per side. Serve thighs and rice with sauce For scallion rice, cook 1 cup of dry long grain white rice as pkg. directs. Stir in 1/2 cup sliced scallions and season with rice vinegar and kosher salt.