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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Chicken Adobo

Chicken Adobo

Chicken Adobo

Adapted from Rasa Malaysia blog by Ashlee Redger


4 servings

Prep Time

5 Minutes

Cooking Time

35 Minutes

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.


1/4 cup 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

  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has mild kick, with medium-low heat. It's an Aleppo sauce that is filled with fresh, earthy and warm fruit...

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  • Coarse Black Malabar Pepper

    This Coarse Black Malabar Pepper makes a hearty peppery seasoning for a variety of savory meals. These coarsely ground black peppercorns have a bol...

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  • California Bay Leaves

    California Bay Leaves are used as a seasoning in slow-cooking recipes such as soups and stews, or for pickling vegetables. This Californian variety...

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  • Black Lampong Peppercorn

    Lampong black peppercorns, sometimes spelled Lampung, are picked from ripened Lampong peppers that are cultivated in Indonesia. Because they are no...

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Combine Aleppo Pepper Hot Sauce, soy sauce/tamari, garlic cloves, Coarse Black Malabar Pepper, California Bay Leaves, and whole Black Lampong 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.