One Pan Super Easy Filipino Chicken Adobo

The traditional way to make this dish is to use bone-in chicken chicken with skin, and you have to brown the chicken before proceeding. I have reworked the recipe to make it easier and faster to prepare. I get rave reviews on this dish, especially from native Filipinos!

Cooking Time

35 minutes

Preparation Time

10 minutes

Servings

3-5

Equipment

Use a 10 or 12” wide non-stick skillet with a lid that is about 3” deep

Ingredients

1-2 pounds of boneless, skinless chicken thighs (about 6-10 thighs)
2 cups water
1 cup white vinegar
½ cup soy sauce
¼ cup brown sugar
3-4 whole bay leaves
½-1 Tablespoon cracked peppercorns or fresh ground black pepper
3 Tablespoons minced garlic (a whole bulb’s worth of garlic cloves)
¼ cup of corn starch dissolved in 1/3 cup of water (cornstarch slurry)

Directions

1. Put all ingredients except cornstarch slurry into skillet.
2. Stir to mix ingredients. Sauce will probably not cover the chicken, and that is not a problem.
3. Place lid on skillet.
4. Bring the sauce to a strong boil and let it boil about 10 minutes.
5. Reduce heat to a low medium heat and simmer about 25 minutes.
6. Open lid and stir in the cornstarch slurry.
7. Replace lid.
8. Simmer on low heat another 15 minutes or longer until chicken is fork tender.