Spicy Chicken Adobo
This is a classic recipe for chicken adobo but with a <strong>spicy</strong> twist! It's garlicky and savory with a kick from the addition of our <strong>homemade chili oil</strong>, making this for sure a favorite amongst all you spicy-lovers.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 lbs bone-in, skin-on chicken thighs
- 2 bay leaves
- 3 garlic cloves, smashed
- ~1-2 cups water, just enough to cover the chicken
- 2-4 tbsp chili oil (along with the flakes/crisps)
- 1 tsp whole black peppercorns
- 2.5 tbsp dark brown sugar
- 1/3 cup soy sauce
- 1/4 cup white vinegar
Instructions
- 1
In a bowl or container, combine all the ingredients together for the marinade and mix.
- 2
Add in your chicken and ensure they're completely covered with the adobo marinade. Let sit in the fridge overnight (~8 hrs) or at the very least 1 hour.
- 3
The next day, heat a deep pan or pot with 2-3 tbsp of oil. Sear the marinated chicken (if you chose to marinate it) skin-side down until they develop a golden brown sear.
- 4
Flip the chicken over, then pour in the marinade, just enough water to cover the chicken, the bay leaves, and smashed garlic.
- 5
Bring this to a boil, then simmer for 30 minutes with a lid.
- 6
After 30 minutes, turn up your heat to a medium-high and begin reducing the sauce until it becomes sticky and it glazes the chicken.
- 7
Top with green onions and sliced red chilies. Enjoy!