This easy one pot Chicken Adobo recipe, a classic Filipino dish, is simmered in soy sauce, brown sugar, garlic (and more) and served over fresh sticky rice!
Years ago, my sister-in-law showed me how to make her “famous” One Pot Chicken Adobo recipe, and I am so happy that she personally showed me her technique. There are many recipes and methods for making Filipino Chicken Adobo and this is just one of many.
I adore this recipe for Chicken Adobo because it is an easy one pot recipe where you can put all of the ingredients in one pot and then let it simmer for the rest of the afternoon.
When I make this simple chicken dish, it leaves me free to go and do something else while the chicken simmers away soaking up all of the amazing flavors of the sauce. Of course I check on it throughout the afternoon to make sure there is enough liquid in the pot, and to give it a stir every now and then, but ultimately, this Chicken Adobo recipe is pretty self-sufficient.
What is Chicken Adobo?
Chicken Adobo is a traditional Filipino cuisine, where all of the ingredients are put into one pot and cooked together, making its own delicious stock. Either chicken or pork can be used in Philippine adobo.
With a such a wide variety of ingredients, including chicken thighs, soy sauce, ginger powder, brown sugar, fresh garlic cloves, sesame oil, bay leaves and rice wine vinegar, you can see why this is such a flavorful dish. When the chicken soaks up those flavors, it is truly mouthwatering!
[ingredients title=”Ingredients”]
- 8 Skinless, boneless chicken thighs
- 3/4 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Asian seasoning
- 1 1/2 tsp. Sesame Oil
- 7 Cloves Garlic (Whole & crushed)
- 1 tsp. Ginger powder
- 1/2 tsp. Black pepper
- 4 bay leaves
- Sesame seeds (for garnish)
- Green onions (for garnish)
[/ingredients]
How do you make Chicken Adobo?
[directions title=”Directions”]
Trim the fat off of chicken thighs and put them in a large pot.
Add the other ingredients in the same pot {with the the uncooked chicken} and stir well. Simmer on medium until it comes to a gentle boil. Turn the heat to low and simmer for about 2 hours. Check often to make sure there is enough liquid in in the pot, if not, add a little more water.
The sauce will be dark. Do little taste tests of the sauce along the way, as you may need to add a little more of this or that. If it is too salty, add a bit more brown sugar or maybe a little water. If it is too bland, add a a little more soy sauce, and maybe pepper.
Top with chopped green onions and sprinkle with sesame seeds if desired.
[/directions]
What goes well with Chicken Adobo?
I like to serve this soy sauce based one-pot chicken dinner over rice. Some people prefer long grain rice but I personally think it tastes best when you serve Chicken Adobo over sticky rice {medium grain rice}. It would be great paired with a hot bowl of Homemade Wonton Soup. If you aren’t too full after both of those, you might enjoy a couple of Snickerdoodle Cookies!
Enjoy!
I hope you enjoy this recipe as much as my family enjoys it. The simplicity of this Chicken Adobo recipe makes me happy, and of course, the flavor of it makes it a family favorite that is requested time and time again!
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