Filipino Chicken Adobo

Dish type
Main Dish


  • 1 lb. Chicken thighs, boneless and skinless (5 - 6 pieces)
  • Two garlic cloves, minced
  • 1/3 cup Our Family soy sauce
  • 1/3 cup Our Family white wine vinegar
  • 2 bay leaves
  • 2 tbsp Our Family olive oil
  • 3 garlic cloves, minced
  • 1-1/2 cups (375 ml) water
  • 2 tbsp brown sugar
  • 2 tsp coarsely cracked pepper
  • 2 green onions/scallions, sliced


  1. Combine chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  3. Remove chicken from skillet and set aside.
  4. Heat the remaining oil in a skillet. Add garlic and onion, cook for 1 1/2 minutes.
  5. Add the reserved marinade, water, sugar, and black pepper, bring it to a simmer, then turn the heat down to medium-high.
  6. Simmer for 5 minutes.
  7. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces to a thick jam-like syrup.
  8. If the sauce isn’t thick enough, remove the chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return the chicken to the skillet to coat in the glaze.
  9. Coat chicken in glaze, serve over rice.