Chicken Adobo

Originally from:

Serves 4.

Note: on Wednesday 15th March, at 12:57, when he would have been at work, Rob e-mailed himself a link to this recipe.  To this day he doesn't know why, who it came from, anything.  However, it seems that Filipino food is good stuff, a barbecue affair with strong flavours, at least as evidenced by a subsequent visit to Kasa & Kin.
Note: requires marinading overnight.


For the marinated chicken:

The rest:


  1. Mix together the ingredients for the marinade and leave the chicken thighs to soak in it in the fridge overnight.
  2. Remove the chicken from the marinade, keeping the marinade, and fry the chicken on a high heat in olive oil for 2 minutes on each side until browned; set the chicken aside.
  3. Add some more oil to the pan and fry all of the onions and garlic for a couple of minutes on a medium heat, until the garlic begins to brown.
  4. Add the marinade, bay leaves and sugar to the frying pan and bring to the boil, scraping up any bits of chicken from the bottom of the pan; simmer for 4 minutes.
  5. Add the chicken thighs to the frying pan and simmer on a low heat, uncovered, for 10 minutes.
  6. Flip the chicken thighs over and continue to cook for 10 to 15 minutes, until the liquid level has reduced by half.
  7. Serve with rice.

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