This past Monday, Carolyn from All Day I Dream About Food posted this Filipino recipe called Chicken Adobo. I was just about to decide what to cook for dinner when I saw her post. I’ve been quite busy lately and I needed something quick and yummy. Don’t we all need that? After I check the ingredients for this recipe, I realized I already have everything at home. Cool, let me try my first Filipino recipe!
As soon as my husband came home, he knew something delicious was in the oven from the smell in our house. It took less than 1 hour to prepare this chicken dish, rice, and delicious salad with homemade dressing. This dish was A-M-A-Z-I-N-G! You all have to try this wonderful tasty recipe. If you are not in the mood for cooking, just keep this recipe in your folder or email it to yourself. Oh, when you make the dish, be sure to cook extra rice. We enjoyed this dish so much that I can even cook it again tomorrow.
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- 6 chicken thighs with bone and skin (Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces.)
- 1 cup water
- ½ cup soy sauce
- ½ cup apple cider vinegar
- 3 large cloves garlic, sliced
- Freshly ground black pepper
- Rinse the chicken with water and pat dry with paper towel. Combine all the ingredients for Sauce in a large pot (I used my Le Creuset). Make sure the pot is big enough so the chicken will not overlap each other.
- Bring the sauce to a boil on medium high heat.
- Add the chicken and reduce the heat to medium low. Cover and cook for 30 minutes.
- Flip the chicken once half way through.
- Set the broiler to high and transfer the chicken, skin side down, onto a wire rack. Place baking pan underneath so it will catch the oil dripping down (line pan with aluminum foil easy cleaning).
- Place under the preheated broiler about 4-5 inch below the heat source and broil the chicken for 3-4 minutes on each side. Keep an eye on the chicken so it does not burn.
- Meanwhile turn up the stove to high and reduce the sauce until it thickens (Be careful not to burn).
- Serve the chicken on a plate and keep the extra sauce in a small bowl. Brush/pour the sauce right before you serve.
Update: Pictures and recipe updated in June 2012