Fabulous Filipino Chicken Adobo
I make chicken adobo, a lot. It is one of my go-to dishes when serving a crowd. And it is an easy one-skillet dish for weeknight dinner. While my method is somewhat traditional, my garnish is not. We love the flavor of the chicken and sauce with white fluffy rice, but I think it needs a little bit of fresh green flavor and a little crunch. So I garnish with sliced scallions, cilantro, radish sticks, and toasted sesame seeds.
Filipino Chicken Adobo Recipe
- 4 chicken leg & thighs
- 4 chicken thighs
- 1/2 c. rice vinegar
- 1/2 c. tamari (low-sodium, gluten-free)
- 1 branch fresh bay leaves
- 1 head garlic, cloves peeled and smashed
- 1 t. black peppercorns
In a large heavy skillet, combine all ingredients except chicken. Add chicken and coat with the tamari mixture. Bring to a boil, cooking skin side down. Reduce heat and simmer, covered, for about an hour, turning the chicken half way through.
After an hour, remove the chicken to a platter. Remove bay leaves. Skim fat from the sauce.
To thicken the sauce, reduce by boiling further. Or bring to a boil and add a cornstarch slurry or beurre manie, and whisk until the sauce has thickened and the flour flavor is cooked out.
Return chicken to the skillet to heat.
Garnish with a mix of scallions, cilantro, radish, and sesame seeds. Serve with white fluffy rice.
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