Kain Tayo // Let’s Eat: Broiled Chicken Adobo
Chicken Adobo is every Filipino’s go-to dish and I know you’re thinking where are the Spanish colonial spices and flavors? It kind of got lost in translation when the Spanish colonizers named everything marinated or preserved as adobo. The indigenous Filipinos preserved mostly pork and chicken in vinegar and salt well before Spain arrived.
Servings Prep Time
4-6people 5-10minutes
Cook Time
45minutes
Servings Prep Time
4-6people 5-10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  2. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
  3. While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. I used my toaster oven.
  4. Garnish Bonus: Boil eggs for 6-7 minutes and peel ahead of time. Place the peeled eggs in the sauce reduction for a slight brown tinge.
  5. Garlic Bonus: Add finely chopped garlic to your rice before cooking.
Recipe Notes

broiled chicken adobo