Incredibly Easy Filipino Chicken Adobo - Your New Favorite Asian Dish

The national dish of the Philippines and possibly your new Favorite Asian recipe. Practically effortless using ingredients that most of us already have on hand. This recipe yields amazingly tender and juicy chicken coated with a sweet and savory sauce and a little bit of heat from the coarse black pepper that blends nicely.
INGREDIENTS:
Chicken Marinade
1.5 lbs chicken thighs, boneless and skinless (5 - 6 pieces)
If preferred substitute chicken breasts Notes Below
6 garlic cloves finely minced
1/2 cup low sodium soy sauce
1/2 cup rice wine vinegar or any style of white vinegar on hand
4 bay leaves
Sauce
1 tablespoon peanut or vegetable oil
1 small onion sliced
Reserved marinade
1 and 3/4 cup low sodium chicken stock
2 tablespoons brown sugar
1 and 1/2 teaspoons coarse cracked pepper
2 scallions sliced for garnish
INSTRUCTIONS:
1. Combine the chicken and marinade ingredients in a bowl and marinate for at least 20 minutes or up to 12 hrs for a more intense flavor.
2. Heat 1 tbsp of oil in a saute pan over medium-high heat. Remove chicken from marinade (reserving marinade) and sear both sides until browned. The sugar from the soy sauce in the marinade can burn, so watch carefully and turn down the heat if necessary. After it's browned remove the chicken to a plate and set aside.
3. There should be enough fat left from browning the chicken but if not add a tablespoon of oil to the pan and saute the onions until soft and translucent. Add the reserved marinade, chicken stock, sugar and black pepper. Stir and then simmer the sauce for 15 minutes. Add the chicken back to the sauce and simmer for 5 minutes, then flip the chicken and simmer for 5 more minutes. Keep the sauce simmering until it reduces down to the point it starts to thicken and sticks to the chicken.
4. Flip the chicken a few times to coat it well with the sauce and serve it over your rice of choice with your favorite vegetables. Any extra sauce can be poured over the chicken or added to the rice for flavor. I did jasmine rice and pan seared zucchini with red bell peppers. Enjoy!
Note Using about 1.5 lbs of chicken breasts follow the recipe the same way but cut the simmer time of the chicken to 5 minutes in the sauce. Essentially adding the chicken back into the sauce after 20 minutes of reducing the sauce, finishing the same way flipping several times to coat them with the sauce.
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[@Todd.the.Wraith]

New subscriber here. Love your presentations and your music vibes. Glad I found you.

[@SavoryThymes]

Thank you and welcome aboard!

[@WilmasKitchen405]

Looks really delicious 😋

[@SavoryThymes]

Thank you! 😋

[@WilmasKitchen405]

@@SavoryThymes your very welcome🤗

[@jerrytang3146]

A pretty standard Filipino restaurant style adobo- without the veggie side. Good one.

[@SavoryThymes]

Thank you 😊

[@TanaQuimby]

So much fun! Looks absolutely delicious too... 😋

[@SavoryThymes]

Thank you! I’m glad you liked it 😁