Chicken Adobo (Adobong Manok)
A super easy recipe for my version of chicken adobo. Chicken thighs braised in soy sauce, vinegar, garlic, and bay leaves.
Servings: 4 people
Calories: 787kcal
Ingredients
- 3 lb chicken thighs bone in
- 4 cloves garlic crushed
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- ⅔ cup white vinegar
- 1 tbsp light brown sugar
- 2 bay leaves
- 2 tsp black peppercorns
Instructions
- Heat 1 tablespoon of oil in a big pot. I used a Dutch oven. Add chicken thighs skin side down and sear on both sides.
- Once done searing the chicken, add the garlic, oyster sauce, and soy sauce. Mix to the coat the chicken.
- Add the vinegar, brown sugar, bay leaves, and peppercorns. Bring the liquid to a boil and lower to a simmer.
- Simmer on low heat for 1 hour. Flip the chicken every 20 minutes, so each side gets an even amount of color.
- Serve chicken over a bed of rice.
Video
Notes
- To make this recipe gluten free, substitute tamari for oyster sauce and soy sauce.
- Storage Instructions - Store this dish in an airtight container for up to 3 days in the fridge.
Nutrition
Calories: 787kcal | Carbohydrates: 8g | Protein: 57g | Fat: 57g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 1136mg | Potassium: 770mg | Fiber: 1g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg