Ingredients
Units
Scale
- 4 lb bone-in, skin-on chicken thighs and/or legs
- 2 tbsp cooking oil
- 3/4 cup soy sauce
- 1/2 cup cane vinegar or white vinegar
- 1/2 cup sake or water
- 1 tbsp fish sauce
- 3 tbsp sugar
- 1/3 cup chopped garlic
- zest from 1 lime or lemon
- 4 bay leaves
- 1/2 tsp black pepper
- chopped green onions and cilantro for garnish, optional
Instructions
- Heat a large Dutch oven or a dip pan over medium-high heat and add the cooking oil. Place the chicken thighs, skin side down, in the pan. Cook for 6 to 7 minutes or until the chicken skin is golden brown and crispy.
- Meanwhile, let’s make the sauce!
In a mixing bowl, combine soy sauce, vinegar, sake, fish sauce, sugar, chopped garlic, lime zest, bay leaves, and black pepper. Stir until the sugar is melted. - Flip over the chicken and tap out about half of the fat from the bottom of the pan. If you want to keep the chicken fat, go ahead and spoon it out and save it for later use! It’s amazing for making fried rice or even simple fried eggs!
- Pour the sauce mixture into the pot and bring it to a boil. Cover, reduce the heat to medium-low, and simmer for 20 to 25 minutes.
- Remove the lid, and with a spoon, pour the sauce over the chicken to coat the chicken evenly with the delicious adobo sauce, about 5 minutes. It’s all done!
- Garnish is not a traditional way to serve the adobo, but I personally love the freshness of the chopped green onion and cilantro, so the choice is yours! Serve with warm cooked rice. Enjoy!
- Cook Time: 37 mins
