In this version chicken is marinated in vinegar and soy sauce then slowly cooked with garlic and spices. Add the chicken skin side up reduce heat to low cover and let simmer for 30-35 minutes until cooked through and tender.
Season chicken thighs with 14 cup soy sauce and a pinch of black pepper.
Chicken adobo recipe. Instant Pot Filipino Chicken Adobo. Reduce heat to low cover and simmer until chicken is cooked through and tender about 20 minutes turning the chicken pieces halfway through. Pat chicken thighs dry then season very lightly all over with seasoning salt or kosher salt and pepper.
Add soy sauce and vinegar return chicken pieces to pot increase heat to high and bring liquid to a boil. Heat a dutch oven over medium-high heat add EVOO 2 turns of the pan add chicken skin-side down and brown 10 minutes turning occasionally. Heat oven to 350F.
Put chicken 12 cup water bay leaves and marinade into a deep. Heat oil in a large skillet over medium-high. Add garlic whole peppercorns red pepper flakes and saute for 5 minutes until the garlic is golden and everything.
Serve over steamed white rice. Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary sear the chicken skin-side down until the skin starts to brown and crisp about 5 minutes.
To the skillet add the vinegar soy sauce garlic half the chilies black pepper sugar and bay leaves. Instructions Marinate chicken in vinegar soy sauce garlic jalapeño and pepper for at least an hour overnight is ideal. Preheat oven to 375.
Remove chicken to plate. Bring to a boil over med-high heat. Instructions Heat the coconut oil over medium heat in a big pot.
Adobo is a simple and hearty Filipino dish.