Main course

Filipino boneless skinless chicken thighs adobo with thick sauce

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!

Filipino boneless skinless chicken thighs adobo with thick sauce

Filipino boneless skinless chicken thighs adobo with thick sauce

Adobo

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!!!

Chicken adobo

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.

Filipino boneless skinless chicken thighs adobo with thick sauce

Filipino boneless skinless chicken thighs adobo with thick sauce

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.

Filipino boneless skinless chicken thighs adobo with thick sauce

Filipino boneless skinless chicken thighs adobo with thick sauce

 

5 from 1 vote
Filipino boneless skinless chicken thighs adobo with thick sauceFilipino boneless skinless chicken thighs adobo with thick sauce
Print
Filipino boneless skinless chicken thighs adobo with thick sauce
Prep Time
1 hrs 15 mins
Cook Time
30 mins
Total Time
1 hrs 45 mins
 

Filipino boneless skinless chicken thighs adobo with thick sauce, a delightful dish served with basmati rice and freshly-chopped parsley. So flavourful and delicious!

Course: Main Course
Cuisine: Filipino
Servings: 4 servings
Calories: 167 kcal
Author: Daniela Anderson
Ingredients
  • 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
Instructions
  1. 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.

  2. Place the chicken thighs in a large dish and pour over the marinade.

  3. Cover with clingfilm and refrigerate for at least 1 hour, so that the chicken can become flavourful.

  4. Remove the chicken from the dish and retain the marinade.

  5. In a large frying pan, heat up the oil and add the chicken thights.

  6. Fry slightly on each side until lightly brown.

  7. Preheat the oven to 200 degrees C (390 degrees Fahrenheit).

  8. Place the chiken thighs in an oven-proof dish and bake for 20 minutes until cooked through.

  9. 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..

  10. Combine the corn flour with one tablespoon of cold water, then add it to the sauce.

  11. Stir for 30 seconds until the sauce thickens, then remove from the heat.

  12. When the chicken is ready, coat it with sauce and serve with basmati rice and parsley.

Nutrition Facts
Filipino boneless skinless chicken thighs adobo with thick sauce
Amount Per Serving
Calories 167 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 107mg 36%
Sodium 1723mg 72%
Potassium 382mg 11%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 25g 50%
Vitamin A 3.7%
Vitamin C 4.2%
Calcium 2.4%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Save

Save

Save

You Might Also Like

20 Comments

  • Reply
    Marlynn | UrbanBlissLife
    June 3, 2017 at 3:20 am

    Being Filipino, I grew up enjoying many variations of adobo from different family members. It’s always delicious! Yum – now I am craving it!

  • Reply
    Gloria Duggan
    June 3, 2017 at 1:20 pm

    Chicken thighs are underrated. They are so juicy and full of flavour. This dish sounds very tasty. Love the sauce…and the heat!!

  • Reply
    Veena Azmanov
    June 3, 2017 at 2:13 pm

    I love Abodo chicken rice. I’ve eaten it a few time while in Singapore. That sauce looks so delicious. I didn’t know it was so easy. Can’t wait to try this.

  • Reply
    Stephanie
    June 3, 2017 at 9:35 pm

    I love cider vinegar so I’m pretty sure I would like that adobo sauce. Sounds really good and like it would be great with lots of things.

  • Reply
    Molly Kumar
    June 3, 2017 at 10:56 pm

    This looks so delicious and we totally love saucy recipes for special weekend meals. It’s going in my weekend recipes to try and I’m sure my family would totally love it 🙂

  • Reply
    Noel Lizotte
    June 4, 2017 at 12:50 pm

    This chicken looks amazing! I’ve got some thighs thawing in the fridge. I just might mix up this marinade to use on them. I love how simple the marinade is!

  • Reply
    Swathi
    June 4, 2017 at 10:22 pm

    That chicken looks delicious, I haven’ t tried adobo sauce, may be I can give it try. They sound have both tangy and salty balance from soy sauce and vinegar.

  • Reply
    ManilaSpoon
    June 5, 2017 at 12:48 am

    I am Filipina and certainly proud that this is our national dish!! Chicken adobo is amazing indeed – so tasty yet so easy! I have so many versions of it, too. Have to try this with parsley as you suggested. Looks so yummy!

  • Reply
    Christine - Jar Of Lemons
    June 5, 2017 at 2:07 am

    This recipe looks so delicious! Perfect for dinner! Saving and hope to try it out soon.

  • Reply
    Marisa Franca - All Our Way
    June 5, 2017 at 11:47 am

    This is the second time I have to write this because it is saying I’m spam — I”m not. I did say that your chicken adobo sounds and looks great. We make our own adobo sauce so we are ready to make it this week.

  • Leave a Reply

    Follow

    Get the latest posts delivered to your mailbox:

    %d bloggers like this: