Adobo Chicken

by Emily Kemme
adobo chicken

Finger-licking’ good in its own way, adobo sauce is the Philipine’s answer to tangy Carolina style BBQ sauce. Here, vinegar-based adobo sauce is used to braise chicken. It’s equally good with pork and beef. A combo of vinegar and salty soy sauce work in tandem to tenderize the meat. The simmered sauce will be silky, light, and loaded with flavor thanks to an entire head of chopped garlic and a generous amount of black peppercorns.

Pair the chicken with steamed, long grain rice alongside plenty of the sauce. The braised peppercorns add a salty, peppery punch.

Adobo Chicken Recipe

Ingredients:

  • 3 T coconut oil
  • 1 head garlic, cloves separated, peeled, and coarsely chopped
  • 2 tsp whole black peppercorns
  • 1/2 tsp red pepper flakes
  • 6 skin-on, bone-in chicken thighs
  • 1/4 tsp Goya Adobo seasoning
  • 1 can unsweetened lite coconut milk
  • 1 cup white vinegar
  • 1 cup low-salt soy sauce
  • 2 cups water
  • 8 bay leaves

Steamed long grain white rice, for serving.

To cook the recipe:

In large heavy skillet, heat coconut oil over medium-high heat until warmed. Add garlic, peppercorns, and red pepper flakes and cook, stirring occasionally, over medium-low until garlic begins to brown and is fragrant, about 3 minutes.

Sprinkle chicken with Goya Adobo seasoning.

Place chicken skin side down in skillet. Increase heat to medium-high and cook until skin is a deep golden brown and most of the fat has rendered, about 8 minutes. Remove chicken with tongs to clean bowl.

Pour in coconut milk, vinegar, soy sauce, and water and increase heat so liquids are boiling. Scrape bottom of pan to loosen browned bits, cooking for about 1 minute.

Reduce heat to low and return chicken with any collected juices to pan. Cover partly and simmer for an hour and 15 minutes, stirring occasionally, until chicken is tender and cooked through and liquid has reduced to about 3/4 cup and has a silky texture.

Serve with steamed white long-grain rice and a green salad.

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