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Limited Equipment Chicken Adobo

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g boneless skinless chicken thighs
  • 120 ml soy sauce
  • 80 ml white vinegar
  • 120 ml water
  • 10 garlic cloves
  • 1 tbsp brown sugar
  • 1/2 tsp black pepper
  • 1 tbsp cooking oil
  • 3 dried bay leaves
  • 1/2 tsp MSG or chicken bouillon powder optional

Equipment

  • Large frying pan or pot with lid
  • Knife
  • Cutting board
  • Spatula or large spoon
  • Measuring cups and spoons

Method
 

  1. Cut the chicken thighs into bite-sized chunks about 5 cm wide.
  2. Peel the garlic cloves and chop them as finely as you can.
  3. Place a large frying pan or pot over medium-high heat and add the cooking oil.
  4. Once the oil is hot, lay the chicken pieces flat in the pan.
  5. Do not move the chicken for 3 minutes. Let the bottoms brown slightly so they build flavor.
  6. Turn the heat down to medium.
  7. Add the chopped garlic and stir for 1 minute until fragrant. Do not let the garlic turn black.
  8. Pour in the soy sauce, vinegar, water, brown sugar, black pepper, bay leaves, and MSG or chicken bouillon powder if using.
  9. Let the liquid come to a fast rolling bubble.
  10. Do not stir right after adding the vinegar. Let the sauce bubble uncovered and undisturbed for 2 full minutes to cook off the harsh vinegar smell.
  11. After 2 minutes, stir everything well.
  12. Turn the heat down to low and cover the pan with a lid.
  13. Simmer gently for 15 minutes until the chicken is cooked through and tender.
  14. Remove the lid. If the sauce still looks too watery, simmer uncovered for a few more minutes until it turns darker and slightly sticky.
  15. Remove and discard the bay leaves.
  16. Serve immediately over warm white rice.

Notes

Chicken thighs are better than chicken breasts for this fast version because they stay juicier and carry more flavor.
MSG or chicken bouillon powder is optional. It is not strictly traditional, but it adds quick savory depth to the sauce.
The vinegar rule matters. Let the vinegar bubble uncovered before stirring so the sauce tastes rounded instead of harsh or raw.
Serve with white rice because the sauce is salty, sour, and concentrated.