One pot chicken adobo … I love Filipino food 🍚

Ingredients

• 1 kg Chicken Thighs, bone‑in, skin‑on (trim excess fat)
• 1 medium Yellow Onion (peeled and thinly sliced)
• 2 tablespoons Soy Sauce (regular light soy sauce)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 2 tablespoons Rice Vinegar (mild acidity)
• 1 cup Chicken Stock (low‑sodium)
• 1 teaspoon Black Peppercorns (whole, lightly crushed)
• 2 pieces Bay Leaf (dried)
• ½ teaspoon Black Pepper (ground, for seasoning)
• 2 tablespoons Cooking Oil (neutral oil such as canola or vegetable)

Instructions

1. Prepare Ingredients

   Slice the onion thinly and set aside. Measure out soy sauce, dark soy sauce, rice vinegar, chicken stock, peppercorns, bay leaves, and ground pepper. Pat the chicken thighs dry with paper towels.

   Time: PT5M

2. Sauté Onion

   Heat the oil in the skillet over medium‑high heat. Add the sliced onion and sauté for 2–3 minutes until translucent but not browned.

   Time: PT3M

   Temperature: Medium‑high heat

3. Sear Chicken

   Push the onion to the side, place the chicken thighs skin side down in the hot pan. Fry for about 4 minutes until the skin is golden and releases easily from the pan.

   Time: PT4M

   Temperature: Medium‑high heat

4. Add Seasonings and Simmer

   Flip the chicken, then add soy sauce, dark soy sauce, rice vinegar, chicken stock, crushed peppercorns, ground pepper, and bay leaves. Stir to combine and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: Medium heat

5. Cover and Cook

   Reduce heat to low, cover the skillet, and let the chicken simmer for 20 minutes until cooked through and tender.

   Time: PT20M

   Temperature: Low heat

6. Finish and Serve

   Remove the lid, discard the bay leaves, and give the sauce a quick stir. Serve the chicken hot over steamed rice, spooning the adobo sauce over the top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

20g

Fiber

1g