Why everyone should try making Filipino Adobo

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor, while brown sugar is a cost-effective sweetener.

cooking oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is often less expensive.

Begin by discussing the versatility and ease of making Filipino adobo.

Use a pack of boneless chicken thighs for the recipe.

Prepare a mixture of soy sauce and vinegar, adding dark soy sauce for color.

Lightly salt one side of the chicken thighs before cooking.

Heat cooking oil in a 12-inch cast iron skillet until shimmering.

Place the chicken thighs face down in the skillet and salt the backside as well.

Sear the chicken until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside on a plate.

Add garlic (kept whole) and bay leaves to the skillet to toast the aromatics.

Add the seared chicken back to the skillet along with the soy sauce and vinegar mixture, and some water to top it off.

Transfer the skillet to a preheated oven at 300°F.

Let it cook in the oven for about an hour, allowing the vinegar to tenderize the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens