Sunday Suppers: Chicken Adobo

Here is another GREAT recipe using the cheapo wonderful chicken thighs, oh how I love thee.

This reminds me of the Italian chicken dish called Chicken Scarpariello, made with vinegar peppers, but this is a Filipino dish.

You have all the ingredients in your kitchen, I am sure. There is only one rule when making this dish.
You have to have the foresight to know that you are making this for tomorrow night's dinner, because it requires 24 hours of marinating.

Chicken Adobo (adapted from In Praise of Leftovers):

8-10 chicken thighs, bone-in w/ skin
1/4 cup soy sauce
1 tbsp ground black pepper
3/4 cup of cider vinegar
10 cloves garlic, minced (don't be afraid)
1 cup of crushed tomatoes
2 bay leaves broken in half
1 onion

Place the thighs in a large ziploc bag and pour all the ingredients over the chicken, except the onion (which you will use in the cooking process).

MARINATE ONE DAY AHEAD (24 hours in case you didn't know) in the fridge.

When ready to cook the chicken, pour the contents of the ziploc bag into a large pot. Cover and simmer for 25 minutes, until chicken is done.

Remove chicken to a platter with tongs and continue to cook the sauce until it is reduced by half and starts to thicken, about 20 minutes.

In a large 12" skillet, heat olive oil and cook the chicken pieces skin side down to crisp up the skin. You will need a splatter screen, as thighs always make a mess of the stove.

Flip the thighs over and put the onions slices in the pan around the chicken for a few minutes, moving them around to cook the onions.

Remove all to a platter and pour sauce over the chicken. Serve over rice garnished with scallions.



Anonymous said…
Looks good, but WOW, a whole cup of cider vinegar? Is that correct?
Stacey Snacks said…
If you look up Chicken Adobo recipes, most of them call for 1.5 cups of vinegar.
I cut it down to 1 cup. Feel free to use 3/4 cup if you are scared.
Maria said…
I will have to make this when we have friends over!
The JR said…
Drool. It looks delish!
Anonymous said…
im filipino and this is one of the only filipino dishes i make bc it's so easy! : D

and yep i cut down the vinegar, too.

This looks so, so flavorful and pretty simple, too. I love it!

Bob said…
Looks fantastic! I find it interesting how many different things are all called "adobo". All the ones I've had are good though. Heh.
Debby Sims said…
Stacey - Trust me you don't want to try Adella's chicken adobo that she use to bring to our potlucks. I have the opportunity of coming to NYC 01/2011 and wonder where you like to break bread in the city at. We have reservations for Gordon Ramsey's Maze but I wanna go where you like to go. Debby in Seattle
Stacey Snacks said…
Contact me at my email address, and I will give you MY list of NYC favorite places to eat!
Pam said…
I am loving this one! Bookmarked.
Paul Caron said…
Hi Stacey. Just a quick note. I modified the crash potatoes. I take a cup cake pan, put some oil and crushed gralic in the bottom of cup. I then put the potato in the cup ...mash it and put some pepper and salt on the top. Oven..350 for 25 minutes and boom...
Linda said…
Can I come live with you!! no one in my house likes dark meat, chicken thighs are my favorite and cant make them!!!!!!!!!!!!!!!!
and look at Paul being all chef-like!!
Love ya
I just bought some thighs, curious to try them after all your recomendations! This dish looks so good, and Paul's got something going on with his good idea!
Jeannine said…
Can't wait to try. Have to cook up my chicken thighs tonight so having to go w/ my jerk chicken recipe instead (ready in 20 min and a great flavor!). Have used several of your recipes w/ great success!
kat said…
It looks gorgeous too!
tasteofbeirut said…
I like chicken thighs and I can imagine that it would be very tasty with these spices. Yum.
Randi Lynne said…
Making this was my first experience making adobo, and if there’s ever a time to say “Flavor Explosion!!” it’s this tasty dish.

I had a few minor variations from your recipe. I used boneless, skinless thighs. I used about ¾ c tomato paste in place of tomatoes and 2 chipotle peppers (in adobo) slightly broken up in the marinade. I added about 1 c tomato puree/sauce when I placed the chicken and marinade in the Dutch oven to cook because it didn’t look saucy enough. I let the sauce reduce some, but it was pretty thick and didn’t need much reducing. The spicy sauce tasted good on carrots and broccoli as well as the chicken. This is definitely a go-to, easy to remember, delicious chicken recipe that has been added to my repertoire. Thanks!