This Easy Chicken Adobo Recipe is crazy delicious and full of amazing flavor. This recipe can be made in one pan along with onions and potatoes. You will love this recipe!
Enjoy this Easy Chicken Adobo Recipe any day of the week! This Filipino dish will make you look at chicken differently.
So, a few months ago I was on Facebook, stalking other food bloggers, and minding my business when I saw this recipe video of Filipino Chicken Adobo and fell in love. I actually had Chicken Adobo before, I just didn’t know the name of the dish. The few times I had it I was in the Dominican Republic and let me tell you, I thought it was the most delicious, flavorful, and amazing chicken dish I had ever eaten! It was absolutely delicious! So, between my memory of eating Chicken Adobo and the pure inspiration of this recipe video, I’d thought I would make my own version of Chicken Adobo that would honor the Filipino way of making this dish.
First, we have to talk about chicken thighs and how amazing chicken thighs are. Chicken thighs are the dark meat of the chicken, and the most flavorful cut in my opinion. What makes chicken thighs so great is the amount of skin that surrounds the thigh that when cooked, the fat gives the chicken thighs so much flavor that you don’t need much seasoning on the chicken at all. That is why I love chicken thighs as opposed to other sections of the chicken because they are packed full of flavor and require less work. Chicken thighs can be used for many things such as Chicken Noodle Soup or this Roasted Chicken Thighs Recipe with Creamy Mushroom Sauce. Yep, I have found many ways to make delicious dishes with chicken thighs. In fact, when I go grocery shopping, I always purchase two large packs of chicken thighs just to have in my house so when I don’t know what to cook for dinner, all I have to do is roast them and look in my cabinet and cover with some sauce of sorts or just eat them as is. That is how good chicken thighs are.
This Easy Chicken Adobo Recipe is very simple. Don’t let the name of the dish intimidate you into thinking that it is complicated or “fancy” in any way. Chances are you have all of the ingredients to make this dish in your home NOW and you will be surprised as to how such simplicity can be so delicious. What you will need to make this dish, along with the chicken thighs, are some potatoes, onions, vinegar, soy sauce, bay leaves, and peppercorns. You see! It isn’t that bad, right? Now, if you cook a lot, chances are you have most of these ingredients already. Now all you have to do is make dinner! This dish really serves as a meal all in itself. All I did was made a side of green beans to go with it and I was done. Oh, and I made some Buttery Cornbread too. Gotta have that cornbread with a dish like this. This dish is perfectly filling and amazing. Don’t let the idea of adding vinegar to this dish scare you either. I was a bit nervous at first because it just sounds weird. But when you combine the vinegar with the soy sauce and the fat of the chicken, it comes out with this amazing flavor that you can’t believe. Go ahead and give this dish a try. I promise you will love this Easy Chicken Adobo Recipe.
- 10 Whole Chicken Thighs
- 1 tbsp. Kosher Salt
- 1 tbsp. Coarse Black Pepper
- 1 tsp. Smoked Paprika
- 1 tbsp. Olive oil
- 6 small-medium Russet Potatoes, peeled and chopped
- 1 medium yellow onion, peeled and sliced
- 10 Garlic cloves
- 1 ½ tsp. Black peppercorns
- 3 bay leaves
- ½ c. white vinegar
- ¼ c. soy sauce
- Turn the chicken thighs to a large bowl. Sprinkle the chicken thighs with kosher salt, black pepper, and smoked paprika. Toss to coat the chicken thighs with the seasoning. In a large shallow pan, pour the olive oil to coat the bottom of the pan. Place the chicken thighs
around the pan and place in the oven to roast for 30-35 minutes. multiReplace" id="189" data-gr-id="189">Skin should be slightly crisp and golden.
- Remove from oven and use tongs to remove the chicken from the pan and set aside. Reserve ⅔ c. of rendered chicken fat and discard the rest from the pan. Place the pan on
stove on medium heat and add the rendered chicken fat. Add the potatoes and season with salt and pepper as desired. Allow the potatoes to cook covered with a lid for 20 minutes. The potatoes won’t be completely cooked but that is okay.
- Now add the onions, garlic cloves, and stir. Pour in the vinegar, soy sauce, peppercorns, and bay leaves. Make room in the pan to place the chicken back in the pan.Cook on medium heat on the stove covered with
lid for 30 minutes or until potatoes are fork tender. Serve as desired.