One-Pan Chicken Adobo Recipe: This Classic Filipino Recipe Is Dang Delicious Filipino Recipes Chicken Recipes Dinner High Protein Recipes Gluten-free

Adobo is a traditional dish and cooking process in the Philippines. Anything can be made "adobo style," from chicken to shrimp to vegetables. The protein is cooked in a sauce made with vinegar, soy, garlic, bay leaves and lots of black pepper or peppercorns. So rich and delicious! This juicy chicken adobo recipe is one you'll want to add to your dinner rotation.

For this easy one-pan, high-protein chicken recipe you'll need chicken, vinegar, soy sauce (or gluten-free tamari if you want a gluten-free dinner), fresh garlic, jalapeno, brown sugar, a bay leaf, black pepper, cornstarch and water. This easy adobo chicken recipe uses bone-in chicken thighs, but you could substitute chicken drumsticks. (Check out the health benefits of protein.)

Serve this Filipino chicken recipe for dinner with rice and a fresh vegetable on the side, or your favorite side dishes. 

Cuisine: Filipino 
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 2 pounds bone-in chicken thighs 
• 1 tablespoon vegetable oil
• 3/4 cup white vinegar
• 3/4 cup low-sodium soy sauce (for a gluten-free dinner use tamari)
• 6 cloves garlic, minced or pressed
• 1 jalapeno, sliced, plus more for garnish
• 2 tablespoons brown sugar
• 1 bay leaf
• 1/2 teaspoon black pepper (or to taste)
• 2 teaspoons cornstarch
• 2 teaspoons water

Here's how to make it: 

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Put the chicken into the hot oil and brown both sides. Remove to a plate. (You could use other chicken pieces for this recipe but it will affect cooking time.)
2. Add the vinegar, soy sauce, garlic, jalapeno, sugar, bay leaf and black pepper to the skillet. Put the chicken back into the skillet, skin side up. Bring to a boil, reduce heat, cover and cook about 30 minutes or until chicken is cooked through. Chicken is cooked through at 165 degrees F internal temperature. Remove the chicken to a plate. 
3. Combine the cornstarch and water in a small bowl until smooth. Pour the slurry into the skillet and whisk into the sauce. Cook until thickened, about 2 minutes. Put the chicken back into the pan and coat with the sauce. 
4. Garnish sliced jalapenos or green onions, if desired, and serve with rice. Store any leftover chicken in an airtight container in the fridge and reheat in the microwave. 

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