Chicken Adobo
Adapted by Kyle Libramonte
Prep Time:30 m ● Cook Time:35 m
Serves 4
Ingredients:
Chicken & Marinade
- 750 g (1 1/2 lb) boneless, skinless Chicken Thighs (5–6 pieces)
- 3 Garlic Cloves, minced
- 1/3 cup (85 ml) Soy Sauce (light or all-purpose)
- 1/3 cup + 2 Tbsp White Vinegar
- 4 Bay Leaves (fresh or dried)
Cooking
- 2 Tbsp Oil (vegetable, canola, or peanut), divided
- 3 Garlic Cloves, minced
- 1 small Brown Onion, diced
- 1 1/2 cups (375 ml) Water
- 2 Tbsp Brown Sugar
- 1 Tbsp Whole Black Peppercorns (or 2 tsp coarse cracked pepper)
Garnish
- 2 Green Onions (scallions), sliced
Instructions (Claypot Cooker Method)
-
Marinate Chicken
Combine Chicken, Garlic, Soy Sauce, Vinegar, and Bay Leaves in bowl. Marinate at least 20 minutes (or overnight in fridge for deeper flavor). -
Brown Chicken
Set Claypot Cooker to Sauté HIGH. Heat 1 Tbsp Oil. Remove Chicken from marinade (reserve marinade). Sear Chicken smooth side down first, about 1 minute per side, until browned but not cooked through. Remove and set aside. -
Sauté Aromatics
Add remaining 1 Tbsp Oil to Claypot. Add Onion and Garlic. Sauté about 1 1/2 minutes until fragrant and soft. -
Build Sauce
Pour in reserved marinade, Water, Brown Sugar, and Peppercorns. Bring to simmer. -
Simmer & Glaze
Return Chicken to Claypot smooth side down. Switch to Sauté LOW. Cook uncovered 20–25 minutes, turning once at 15 minutes, until sauce reduces and thickens to jam-like glaze. -
Finish
If sauce isn’t thick enough, remove Chicken and reduce sauce further on LOW with lid off until it glazes. Return Chicken and coat well. -
Serve
Top with Green Onions. Serve over rice or cauliflower rice to soak up sauce.
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