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Chicken Adobo

Chicken Adobo


For the Marinade:

  • 4 boneless, skinless chicken thighs
  • 2 garlic cloves-minced
  • 1/3 cup soy sauce
  • 1/4 cup white or rice wine vinegar
  • 2 fresh bay leaves or 3 dried

For the Cooking:

  • 2 tablespoons (soy) vegetable oil
  • 2 garlic cloves-minced
  • 1/2 yellow onion-sliced
  • 3/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon cracked black pepper


For the Marinade:

  • Mince garlic cloves.
  • Mix soy sauce, vinegar, garlic and bay leaves.
  • Add chicken and marinade to an airtight container and let sit for 2-24 hours.

For the Chicken:

  • Heat oil on medium-high in a 10-inch pan.
  • Pat chicken dry, add chicken thighs to the pan and brown for 4 minutes per side. Be sure to save the marinade for later.
  • Remove browned chicken from the heat and drain any excess liquid.
  • Add minced garlic, sliced onions and oil, if needed, to the pan and saut√© until tender.
  • Remove bay leaves from the marinade and add marinade, water, brown sugar, and black pepper to the pan of onions and garlic.
  • Heat mixture until slightly thick.
  • Once slightly thick, add chicken back to the pan, braise until cooked 15-20 minutes. Serve and enjoy.

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