Chicken Adobo

Filipino Chicken Adobo in Claypot Cooker with tender chicken, rich glaze, and fresh scallion garnish.

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)
  1. 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).
  2. 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.
  3. Sauté Aromatics
    Add remaining 1 Tbsp Oil to Claypot. Add Onion and Garlic. Sauté about 1 1/2 minutes until fragrant and soft.
  4. Build Sauce
    Pour in reserved marinade, Water, Brown Sugar, and Peppercorns. Bring to simmer.
  5. 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.
  6. 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.
  7. Serve
    Top with Green Onions. Serve over rice or cauliflower rice to soak up sauce.

 

Filipino Chicken Adobo in Claypot Cooker with tender chicken, rich glaze, and fresh scallion garnish.
image

The Claypot Multicooker

Buy Now