Chicken Adobo
Filipino braised chicken in a rich, tangy sauce of vinegar, soy, and dried chiles—deeply savory with subtle sweetness. Tender thighs braise low and slow until they fall apart.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
11 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Remove stems and seeds from chiles. Toast in a dry skillet over medium heat 30 seconds per side until fragrant.
Step 2
Soak toasted chiles in 1 cup hot water for 8 minutes until softened. Blend with soaking liquid until smooth.
Step 3
Pat chicken dry. Season all over with salt and black pepper.
Step 4
Heat olive oil in a large heavy skillet or Dutch oven over medium-high until it shimmers, about 90 seconds.
Step 5
Working in batches, sear chicken skin-side down without moving for 4 minutes until golden brown.
Step 6
Flip chicken and sear 2 minutes more. Transfer to a plate.
Step 7
Return all chicken to skillet. Pour in soy sauce, vinegar, chile paste, garlic, onion, and bay leaves.
Step 8
Bring to a simmer over medium-high, then reduce to medium-low. Cover and braise 25 minutes.
Step 9
Uncover and simmer 5 minutes until sauce thickens slightly and chicken is very tender.
Step 10
Taste and adjust salt if needed. Remove onion halves and bay leaves before serving.
Tools you’ll need
- 12-inch cast iron skillet or Dutch oven
- dry skillet (for toasting chiles)
- blender
- tongs
- large plate
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
