Chicken Adobo Recipe

4.39 from 13 votes

This easy chicken adobo recipe is flavored with an array of bold ingredients! This recipe really delivers on flavor in just 30 minutes!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Filipino

Servings: people

Calories: 302kcal

In a large skillet set over medium-high heat, add the butter and oil. Once the butter and oil are hot, brown the chicken thighs and drumsticks. Once browned, remove and set aside.
2 tablespoons salted butter, 1 tablespoon olive oil, 4 bone-in, skin-on chicken thighs, 4 bone-in, skin-on chicken drumsticks
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 30 minutes or until cooked.
After 30 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

*The fish sauce can be substituted with soy or oyster sauce in a pinch.

Tips:

Skin-on chicken thighs and drumsticks are the best options for this recipe, as they stay moist and flavorful!
To make the jalapenos hotter, keep the seeds in. To lessen the heat, toss out the seeds.

Storage: Store chicken adobo in an airtight container in the refrigerator for 3 days, or freeze for 3 months.