Gluten-Free Chicken Adobo Recipe
Published Dec 28, 2019
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When I was 11 months old, my family moved to the Philippines. We lived there for the next four years, so my first food memories are from that area. We had the most amazing tropical fruits, arroz caldo (a thick chicken porridge), empanadas, and flan. But the thing I love, and crave, the most is Chicken Adobo.
Rather than summarizing, I’ll just quote Wikipedia on what Chicken Adobo is: “a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil and simmered in the marinade.”
If you’ve never tried this flavorful dish, I highly, highly recommend you do! It’s a really nice change of pace from some of the other chicken dishes that might be in your dinner rotation. With a few kitchen staples like vinegar (I use Marukan), tamari/soy sauce, brown sugar, garlic, and more, you’ll have a deliciously seasoned meal that will be a new family favorite. This recipe is fall-off-the-bone tender and moist – you’re going to love it!
Want more ways to use vinegar in your recipes? Check out our other Marukan recipes here.
Gluten-Free Chicken Adobo Recipe
Ingredients
- Kosher or fine sea salt
- Freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 12 cloves garlic, , peeled and thinly sliced
- 2 jalapeño peppers, , seeded, deveined, and thinly sliced
- ¾ cup Marukan organic rice vinegar
- ¾ cup tamari or gluten-free soy sauce
- 6 bay leaves
- 2 tablespoons brown sugar
Instructions
- Pat dry then lightly salt and heavily pepper the chicken. Heat the oil in a large soup pan or Dutch oven over medium heat. Add the chicken, skin-side down, working in batches so as not to over-crowd the pan. Cook until golden brown, about 10 minutes. Transfer the chicken to a plate.
- Add the garlic and jalapeños to the hot oil and cook for 30 seconds or until fragrant. Add the vinegar, tamari, bay leaves, and brown sugar. Bring to a boil, then reduce the heat to simmer. Add the chicken back to the pot, skin-side up. Cover the pan and cook until the chicken is tender and just staring to pull away from the bones, 35-40 minutes.
- Transfer the chicken to a clean plate and remove the bay leaves. Turn the heat up under the pot and bring the sauce to a boil. Let boil, uncovered, until the sauce starts to thicken, 5-7 minutes. Put the chicken back in the pot, turning to coat with the sauce.
- Serve with rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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