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Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

Ingredients

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
garnish with
chopped green onions
freshly chopped cilantro

Directions

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.

Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.

Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.

Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.

While the chicken is cooking, cook the rice to package directions.

Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

4-8 servings

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
–garnish with
chopped green onions
freshly chopped cilantro

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.
Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.
Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.
Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.
While the chicken is cooking, cook the rice to package directions.
Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith