- 15 Min. Prep
- 20 Min. Cook
- 6 Servings
- 1590 Calories
A quick and easy Filipino chicken adobo recipe that packs a flavorful punch and plenty of juicy goodness. Our recipe requires no overnight marinade and makes the most of a simple adobo sauce, saving you time without sacrificing any of the dish’s traditional tangy taste.
- 5 lbs chicken thighs skin on and bone-in
- 1 cup coconut palm vinegar
- 1 tsp garlic powder
- ¼ cup all purpose flour
- 2 cups cooking oil
- 1/2 tsp annatto powder
- 2 cups water
- 2 tbsp coconut palm vinegar
- 5 dried bay leaves
- 1 tsp garlic powder
- 5 tbsp Knorr® Liquid Seasoning
- 3 to 4 tbsp soy sauce
- ground pepper
- 2 tbsp fish sauce or patis
Heat your oil in a pan and sauté both the garlic and onions.
Add the chicken and sear on all sides.
Add the vinegar, soy sauce, and water, followed by bay leaves, pepper, and your Knorr® Liquid Seasoning. Bring to the boil and then reduce to a simmer for 10 minutes.
Prepare a second frying pan. Remove the chicken pieces from the first pan and add them to the second. Fry until nicely browned all over.
Return the chicken pieces to the sauce. Add sugar and leave to simmer for a further 10 minutes. A well-thickened sauce is the sign of a ready Filipino chicken adobo. Serve warm.
