Filipino boneless skinless chicken thighs adobo with thick sauce, a delightful dish served with basmati rice and plenty of freshly-chopped parsley. If you have not tried it before, it is high time you did so, it is absolutely amazing!
Adobo is a popular dish and cooking process in the Philippine cuisine that involves meat, vegetables or seafood cooked in a sauce made from vinegar, soy sauce and garlic. The recipe is considered by many people the sample food of Phillipnes.
And rightly so, as it is so tasty and easy to make. The key is to leave it to marinate, ideally overnight. And be generous with the amount of garlic you use, the more, the tastier. Which is fine by me, as I love garlic, waay to much!!!
I chose to cook chicken, as it is a light and easy meat that many people love, including little ones. Most recipes call for a whole chicken, but l decided to go for chicken thighs. I know that chicken breast is everyone’s favourite, including myself, but l think we should give the thighs a chance too.
Not only they are a lot cheaper, but also tastier. And I find that the meat does not dry out so quickly like breast does. Unless, of course, you use a nice sauce that keeps it nice and moist. Like my Baked honey mustard chicken with a touch of lemon, which continues to be my most popular recipe on the blog.
Now, there are lots of different cooking methods for adobo, and I think there is no right or wrong, you just choose the way that you like best. Where with many recipes the chicken is boiled with the sauce, I decided to first fry the chicken lightly to seal, and then pop it in the oven for 20 minutes. And after just coat it in the thick adobo sauce. I am more than pleased with the result, the chicken thighs are super tender and so flavourful.
I must admit that I was a bit reluctant at first, was unsure whether I would like the adobo sauce. And that is because it uses quite a bit of vinegar. I thought the flavour would be too strong and the sauce too sharp. But, surprisingly, it is the very best sauce I have ever tasted. You really cannot tell that is has that amount of vinegar.
Yes, it is sharp, but it has the right amount of vinegar. The base of the adobo sauce are vinegar, soy sauce and garlic. I opted to add a tiny bit of cornflour to slightly thicken the sauce, but you can leave it out if you want.
As for the parsley, you can omit it and use spring onions instead. I really enjoyed the dish, and am sure I will make it again and again and again until I get tired of it. Or not. It is so nice to discover amazing dishes from around the world, rather than stick to the same foods we have most of the time.
Not that there is something wrong with having favourite meals that you cook most of the time, but sometimes giving other dishes a chance can make us realise how much we missing out.
If you’ve liked my CHICKEN THIGHS ADOBO or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Filipino boneless skinless chicken thighs adobo with thick sauce, a delightful dish served with basmati rice and freshly-chopped parsley. So flavourful and delicious!
- 4 boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup cider vinegar
- 4 cloves of garlic, minced
- 5 peppercorns
- 3 bay leaves
- 2 cups cooked basmati rice
- 2 tbsp freshly-chopped parsley
- 3 tbsp vegetable oil
- 1 tsp cornflour
To make the marinade, add the soy sauce and cider vinegar to a bowl together with the minced garlic, peppercorns and bay leaves and mix well.
Place the chicken thighs in a large dish and pour over the marinade.
Cover with clingfilm and refrigerate for at least 1 hour, so that the chicken can become flavourful.
Remove the chicken from the dish and retain the marinade.
In a large frying pan, heat up the oil and add the chicken thights.
Fry slightly on each side until lightly brown.
Preheat the oven to 200 degrees C (390 degrees Fahrenheit).
Place the chiken thighs in an oven-proof dish and bake for 20 minutes until cooked through.
Pass the marinade through a sieve to discard of any bits leftt, then transfer it to a pan. Bring it to a boil and leave to cook until it is reduced to half the liquid, it should not take longer than 5 minutes..
Combine the corn flour with one tablespoon of cold water, then add it to the sauce.
Stir for 30 seconds until the sauce thickens, then remove from the heat.
When the chicken is ready, coat it with sauce and serve with basmati rice and parsley.