Description
Braised Filipino Chicken Thighs, or Adobong Manock, also known as Adobo Chicken is a must-try recipe! It’s bright and balanced, flavourful and deeply satisfying. Served with just steamed rice, green onions, fresh cilantro and a wedge of lime to finish. Another terrific chicken recipe to have in your kitchen arsenal!
Ingredients
- 6 – 8 chicken thighs
- 1/2 cup soy sauce
- 1/2 cup lime juice (or white vinegar)
- 2 tablespoons sugar
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 1 head of garlic
- 4 – 6 bay leaves
Instructions
- Preheat the oven to 400° F (205°C). To make Adobo Sauce: combine soy sauce, lime juice ( lemon juice, or white vinegar), sugar garlic powder, onion powder, black pepper and chili flakes in a small bowl and whisk until sugar is completely dissolved. Reserve.
- Trim chicken thighs of any excess skin and fat, then dry well. (No need to season, you have both sodium (soy sauce) and pepper in your sauce.) Spray 9 x 13 cooking pan well with non-stick spray. Arrange chicken thighs one layer deep in a deep pan or dish (see note). Pour sauce over chicken, coating well over entire surface. You can spoon or brush your Adobo sauce over each piece, or roll each thigh in the sauce so that the skin is well coated. Then place skin side up. Add garlic cloves and bay leaves (bonus points if you can find FRESH bay leaves) on top and then cover tightly with aluminum foil and place in 400°f (205°c) oven for 30 minutes.At the 30-minute mark, remove from oven and remove tinfoil. Baste each thigh well with the sauce in the pan then return to 400°f (205°c) for an additional 20 minutes, uncovered. This step will help to thicken and caramelize the sauce, making the chicken skin crisp and deeply coloured.
- Remove from oven and let stand for about 5 minutes before serving with plain steamed rice, and finishing with green onions (either crispy-fried or fresh) cilantro and a wedge of lime. We used some of the sauce and the delicious, soft garlic cloves on top of the rice while plating, with the chicken on top. Yum!!!
Notes
Note: For this recipe, I used my favourite lasagna pan, a 9 x 13 ceramic dish. The chicken thighs were a little big and I feel like they may have been a bit crowded in the pan, that and the fact that ceramic is not as conductive as glass (Pyrex) or metal I was left with a little looser sauce than I was thinking it should be. I feel like this recipe for Filipino Braised Chicken Thighs might render better results in either a meal or Pyrex baking dish.
- Prep Time: 10 minutes
- Cook Time: 50 minute
- Category: Mains
- Method: Braising
- Cuisine: Filipino