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Test Kitchen Approved

Chicken Adobo

Recipe By Adapted from Rasa Malaysia blog by Ashlee Redger

Prep Time

5 Minutes

Cooking Time

35 Minutes

Recipe By Adapted from Rasa Malaysia blog by Ashlee Redger

A Filipino-style "braised" chicken dish with a tangy garlic sauce.

Serving Suggestions

Serve with rice and/or sauteed bok choy. Garnish with chopped scallions if desired.

Ingredients

½ cups Hot Pepper Vinegar Barbecue Sauce

¼ cups soy sauce or tamari

8 cloves garlic, smashed with the side of a knife and peeled




4 skin-on, bone-in chicken thighs

Savory Spice ingredients in this recipe

  • California Bay Leaves

    The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Black Lampong Peppercorn

    Lampong peppercorns are cultivated in Indonesia and picked immediately after they ripen. Because they are not allowed to mature on the vine these p...

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Directions

Combine Hot Pepper Vinegar Barbecue Sauce, soy sauce/tamari, garlic cloves, ground pepper, bay leaves, and whole peppercorns (if using). Add mixture to a non-aluminum pan and place chicken thighs in liquid. Bring to a boil over high heat, then reduce to a simmer. Cook on low, covered, for 20 min. Turn chicken over, then cover and simmer for an additional 10 min. or until thighs are cooked to an internal temperature of 165 degrees. Remove thighs from liquid and place skin side-up on a foil-lined baking sheet. Broil chicken for 3 to 5 min. or until the skin is golden brown. Meanwhile, bring liquid in pan to a boil over high heat. Cook, uncovered, until sauce is reduced and slightly thickened. Remove bay leaves and add chicken back in sauce to coat before serving.