Filipino Chicken Adobo
Chicken thighs braised in soy sauce, vinegar, and garlic until the sauce reduces to a dark glaze. Consistently cited as the top answer in every 'what should I make for cheap' thread.
Cook the rice according to package directions.
In a bowl, combine soy sauce, vinegar, garlic, bay leaves, and peppercorns. Add the chicken thighs and turn to coat. Marinate for at least 15 minutes, or overnight in the fridge.
Heat oil in a large heavy skillet over medium-high heat. Remove chicken from marinade (reserve it). Sear skin-side down for 4–5 minutes until golden. Flip and sear 2 minutes on the other side.
Pour the reserved marinade over the chicken. Bring to a boil.
Reduce heat to medium-low. Simmer uncovered for 20 minutes, turning the chicken once halfway through.
The sauce should reduce to a thick, dark glaze. If it's still thin after 20 minutes, increase heat and boil it down for a few minutes more.
Taste. If the vinegar is sharp, stir in the brown sugar.
Serve over rice with the pan sauce spooned over everything. Remove bay leaves before eating.
Bone-in skin-on thighs are cheaper per kilogram than boneless and give a better result here. Do not substitute boneless breast — it will dry out.
- Sodium is high in this recipe. Serve with plain rice and vegetables to balance it out across the meal.
- Leftovers actually improve overnight as the chicken soaks up the sauce. This is an ideal meal prep recipe.
- The vinegar-to-soy ratio is a matter of personal preference. Start with equal parts and adjust next time based on how sharp you want it.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari in the same quantity (minimal cost difference)
All other ingredients are naturally gluten-free.