Chicken Adobo

Catalina T

This mouthwatering Filipino Chicken Adobo has garlic, onions, pineapple juice, vinegar, peppercorns, bay leaves, soy sauce and brown sugar

5 from 1 vote

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Prep Time 10

Cook Time 40

Marinating time 30

Total Time 1 20

Course Main Course

Cuisine Filipino

Servings Servings

Calories 387 kcal

Ingredients

800 gm chicken thigh fillets (or 6 fillets, skinless & boneless) (NOTE 1)
2 tbsp vegetable oil (or any neutral oil)
1 small brown onion (diced finely)
3 cloves garlic (minced)
4 dried bay leaves
1 cup pineapple juice (NOTE 2)
1 cup water
2 tbsp brown sugar
1 tbsp whole black peppercorn
¼ cup sliced spring onions (scallions, green onion)

For the marinade:

3 cloves garlic (minced)
4 tbsp light soy sauce (or regular soy sauce) (NOTE 3)
3 tbsp white vinegar

Instructions

Place the chicken along with all the ingredients for the marinade in a large bowl. Stir to mix and leave to marinate at room temperature for at least 30 minutes.
Heat oil in a large frying pan over medium-high heat. Shake off the excess marinade from the chicken back into the bowl and reserve the marinade for later. Fry the chicken on each side for 2 minutes untouched. The chicken should be brown on the outside but not cooked on the inside. You might have to do this in two batches depending not the size of your pan. Remove all the chicken from the pan and place them on a plate for later.
In the same frying pan, add the onions, garlic and bay leaves and stir-fry for 2 minutes. Then add the pineapple juice, water, peppercorns, brown sugar and the reserved marinade into the pan. Allow the mixture to come to a boil, then reduce the heat to medium. Allow the mixture to simmer for 10 minutes uncovered.
Transfer all the chicken back into the pan along with any liquid from the chicken. Cook chicken on each side untouched for 15 minutes (total of 30mins). The sauce should've thickened within the cooking time, but if you like a thicker sauce, remove the chicken onto a plate and stir-fry the sauce on high heat until it has thickened to your liking. Garnish with spring onions.

Notes

(NOTE 1) Chicken thigh fillets - I used boneless and skinless chicken thigh fillets. Breast fillets would also work in this recipe, but the chicken will be slightly drier. Bone-in thigh cutlets or chicken pieces will work, but they take longer to cook.

(NOTE 2) Pineapple juice - I got my fresh pineapple juice from the chilled section of the supermarket. You could also make your own.

(NOTE 3) Light soy sauce or regular soy sauce but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.

Leftovers- Allow the chicken to cool completely at room temperature, then transfer the chicken into a sealed container and store in the fridge. It'll be good for up to 3 days.

A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements.

Nutrition