Ingredients
Chicken and Marinade
- 3 tablespoons olive oil (divided; can substitute vegetable or canola oil)
- 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
- 8 cloves garlic, finely minced
- 1 jalapeño, thinly sliced (optional)
- 1/2 tablespoon black pepper (freshly cracked, not ground)
- 1/3 cup soy sauce (regular, not lite)
- 1 1/2 cups water
- 1/2 cup rice vinegar
- 2 tablespoons oyster sauce
- 3 fresh bay leaves (or dried)
- 2 tablespoons light brown sugar (lightly packed)
Garnish and Serving
- 1/3 cup thinly sliced green onions (optional)
- Cooked rice (for serving)
Instructions
- Sear Chicken: Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. Pat the chicken thighs very dry with paper towels to ensure proper browning. Place the chicken in the hot oil and sear both sides for about 3 minutes each until they develop a light golden-brown crust. The chicken should not be cooked through at this stage. Transfer the seared chicken to a plate and reduce the skillet heat to low.
- Add Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic, sliced jalapeño if using, and freshly cracked black pepper. Stir constantly for roughly 45 seconds, until the garlic becomes fragrant and lightly golden—be careful not to burn it.
- Prepare Sauce: Pour in the soy sauce, water, rice vinegar, oyster sauce, and add the light brown sugar and bay leaves into the skillet. Increase the heat to high, bringing the mixture to a simmer. Then reduce the heat to medium-high and allow it to simmer gently for 5 minutes, letting the flavors meld.
- Add Chicken: Reduce the heat to medium and carefully return the seared chicken thighs to the skillet, placing them in one even layer with the smooth side down. Include any juices that collected on the plate. Let the chicken simmer uncovered for 15 minutes. Avoid stirring but check occasionally to make sure the sauce is simmering gently and not boiling too rapidly; adjust heat as needed.
- Thicken Sauce: After 15 minutes, flip the chicken thighs and continue cooking for another 5 to 10 minutes until the sauce has reduced and thickened to a glossy consistency that coats the chicken well. If the sauce remains too watery, remove the chicken to a plate and simmer the sauce over high heat until it thickens, then return the chicken to the skillet and toss to coat with the glaze.
- Enjoy: Serve the chicken adobo over freshly steamed rice. Spoon the sauce sparingly over the top since it is quite salty. Garnish with thinly sliced green onions if desired. Serve hot and enjoy this savory, tangy Filipino classic.
Notes
- For the best flavor, use boneless, skinless chicken thighs as they remain juicy and tender after simmering.
- Patting the chicken dry before searing is key to achieving a nice crust and preventing steaming.
- Adjust the amount of jalapeño according to your preferred spice level or omit if you want a milder dish.
- If you prefer a thicker sauce, allow the sauce to reduce longer after removing the chicken before tossing everything back together.
- This dish is traditionally served with steamed white rice to balance the strong flavors of the adobo sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
