This easy Filipino Chicken Adobo recipe is flavored with an array of bold ingredients like jalapeños, honey, brown sugar, lemon juice, and so much more! This is an authentic recipe that really delivers with flavor, but is also wonderfully easy to make in under an hour.
4chicken thighs and 4 drumsticksbone-in and skin-on
¾cupapple cider vinegar
¼cupfish sauce
¼cuplemon juice
2tablespoonsbrown sugar
4tablespoonshoney
2teaspoonsgarlic powder
2largejalapeñossliced, seeds removed if you like it less spicy
2tablespoonscornstarch
Instructions
In a large skillet on medium-high heat, add butter and oil. Once the butter and oil are hot, brown the chicken thighs and drumsticks. Once browned, remove and set aside.
In the same skillet, add the apple cider vinegar, fish sauce, lemon juice, brown sugar, honey, garlic, and half of the sliced jalapeños, to create the sauce.
¾ cup apple cider vinegar, ¼ cup fish sauce, ¼ cup lemon juice, 2 tablespoons brown sugar, 4 tablespoons honey, 2 teaspoons garlic powder, 2 large jalapeños
Bring the sauce to a boil. Then add the chicken back into the skillet, and lower the heat to a simmer. Let this chicken simmer in the sauce, covered, for thirty minutes or until cooked.
After thirty minutes, mix cornstarch with ¼ cup water, pour into sauce, stir to combine, let simmer for a minute or two until sauce begins to thicken. Plate the chicken with sauce and remaining jalapeño slices.
2 tablespoons cornstarch, 2 large jalapeños
Notes
Storage: Store chicken adobo in an airtight container in the refrigerator for 3 days, or freeze for 3 months.