Filipino Adobo Chicken
Ingredients
- 1½-3 Lbs Chicken bone-in & with skin
- ½ Cup Vinegar I use cane vinegar or rice vinegar
- ⅓ Cup GF Soy Sauce for liquid aminos use 1/2 cup
- 6 Cloves Garlic whole & unpeeled
- 2 Bay Leaves
- 1 Tspn Whole Peppercorns
- Olive Oil to coat the pan
- Cooked Rice
- Lemon Wedges optional
Instructions
- You can marinate this overnight for more flavor, or just get right to cooking.
- On medium high heat, coat the hot pan with olive oil and sear both sides of the chicken. Approximately 5 mins per side. This will speed up cook time and preserve the skin so we can make it crispy later.
- Reduce heat to medium low. Add the vinegar, soy sauce, garlic, bay leaves, and peppercorns. Simmer 25-35 minutes or until chicken reaches an internal temperature of 165°.
- Set chicken aside. Strain the sauce. Pick out the bay leaves and the garlic peels. The garlic peels are edible, the texture is like cooked onion, so you don’t have to worry if you don’t miss some. I also remove about half of the peppercorns because I don’t like it too peppery. Mix the garlic back into the sauce and smash it up a little.
- Bring the heat back up to medium high, coat the pan with oil, and fry up the chicken until the skin is golden and crispy. Approximately 5 minutes per side. Or you can throw it under the broiler, checking frequently, so you don’t burn it.
- Serve over steamed rice. Drizzle the sauce. Add a squeeze of lemon, if you want. Enjoy!
Video
Notes
**Always double check all of your ingredients to be sure they are gluten free.
I also love to make this in the crockpot. Low heat 6-8 hours, or high heat about 4 hours. Then I crisp the skin under the broiler before serving.