Chicken Adobo: A Filipino Classic Made Effortless

Chicken Adobo is more than just a dish—it's a cornerstone of Filipino cuisine, steeped in tradition and rich in bold, tangy flavor. At its heart is the iconic pairing of soy sauce and vinegar, a duo that transforms humble ingredients into something deeply savory and satisfying.  What makes this recipe especially appealing is its simplicity: whether you're simmering it low and slow in a crockpot or speeding things up in an Instant Pot, the result is always tender, flavorful chicken with a glossy, aromatic sauce.  Perfect for busy weeknights or when you're craving a taste of home, this version of Chicken Adobo brings timeless flavor with modern ease.

Ingredients:

Ingredients For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 6 garlic cloves, smashed
• 2 bay leaves
• ¼ tsp black pepper
• ⅛ tsp chili flakes (optional, for a hint of heat)

Ingredients For the Sauce:

• ¼ cup soy sauce
• ⅓ cup rice vinegar
• 2 tbsp sugar

 

Directions:

1.    Preparing the Chicken: Rinse and pat the chicken thighs dry. Set aside.

2.    Searing for Flavor: In a large pan, heat a bit of oil over medium heat.  Place the chicken thighs skin-side down and pan-fry until the skin is golden brown on both sides.

3.    Adding the Flavor Base: Pour in the soy sauce, rice vinegar, and sugar.  Add the smashed garlic, bay leaves, black pepper, and chili flakes.  Stir gently and bring to a boil.

4.    Simmering to Perfection: Reduce the heat to medium, cover the pan, and let it simmer for 15 minutes.

5.    Finishing and Thickening: Remove the lid and continue cooking for an additional 10 minutes, or until the sauce has reduced and thickened slightly.

6.    Serving: Spoon the savory sauce over the chicken and serve hot with steamed rice.

 

🐢 Slow Cooker Chicken Adobo

Directions:

1.    Preparing the Chicken: Rinse and pat the chicken thighs dry.

2.    Optional Searing: For extra flavor, sear the chicken skin-side down in a hot pan until browned.

3.    Assembling in Slow Cooker: Add chicken, smashed garlic, bay leaves, black pepper, chili flakes, soy sauce, rice vinegar, and sugar to the slow cooker.

4.    Cooking: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and infused with flavor.

5.    Thickening Sauce (Optional): If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer on the stove for 5–10 minutes before serving.

6.    Serving: Spoon sauce over chicken and serve with steamed rice.

 

⚡ Instant Pot Chicken Adobo

Directions:

1.    Sautéing: Turn on the Instant Pot to “Sauté” mode.  Add a bit of oil and brown the chicken thighs skin-side down.

2.    Adding Ingredients: Cancel “Sauté.” Add garlic, bay leaves, black pepper, chili flakes, soy sauce, rice vinegar, and sugar.

3.    Pressure Cooking: Seal the lid and cook on High Pressure for 5 minutes.  Let the pressure release naturally for 5 minutes, then quick release.

4.    Reducing Sauce (Optional): Turn the “Sauté” setting back on and simmer the sauce for 5–7 minutes to thicken.

5.    Serving: Plate the chicken with rice and drizzle with the rich, tangy sauce.

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