chicken recipe pinoy
The Best chicken recipe pinoy
The health benefits make it even more appealing. It’s packed with lean protein, which keeps us full and energized, and the spices give it a little kick without the extra calories. Plus, it’s versatile—you can serve it with rice for a complete meal, or even with crusty bread if you’re in a hurry. Whether we’re having it for dinner after a day of school runs or as a quick lunch for the family, it’s always a hit. It’s that kind of dish that feels like home, no matter how often you make it.
Classic Filipino Chicken Pinoy (Adobo-Style)
A tangy, savory Filipino chicken dish braised in soy sauce, vinegar, and garlic. Perfect for a comforting weeknight meal.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp oil
- 1 tsp black peppercorns (crushed)
- 1 bay leaf
- 1 cup soy sauce
- 1 cup vinegar (white or apple cider)
- 2 cloves garlic (minced)
- 1 tbsp brown sugar
- 1 tsp whole black pepper
- 1 tbsp cooking oil
👨🍳Directions
-
1
Pat the chicken thighs dry with paper towels and season lightly with salt. Heat oil in a pot over medium-high heat. Brown the chicken on all sides (about 5 minutes total). Remove and set aside. -
2
In the same pot, add crushed black peppercorns and bay leaf. Stir for 30 seconds until fragrant. Return chicken to the pot. -
3
Pour in soy sauce, vinegar, garlic, brown sugar, and black pepper. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until chicken is tender and sauce thickens.
🔧Equipment
- Large pot
- Mixing bowl
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Filipino Chicken Pinoy (Adobo-Style) Works
❓ Frequently Asked Questions About Filipino Chicken Pinoy (Adobo-Style)
1. What is the best way to ensure the chicken stays juicy while cooking?
Marinate the chicken in a mix of soy sauce, vinegar, and garlic for at least 30 minutes before cooking. Avoid overcooking by searing it first in a hot pan and then finishing in a 350°F oven until the internal temperature reaches 165°F.
2. Can I use pre-cut chicken pieces instead of whole chicken thighs?
Yes, you can substitute pre-cut pieces like drumsticks or wings, but adjust the cooking time slightly—about 10–15 minutes less per pound than whole thighs. Stir in extra liquid if needed to prevent drying.
3. How do I adjust the recipe for a larger or smaller batch?
Scale the ingredients proportionally by volume or weight. For example, double the recipe by doubling all quantities, or halve by cutting each by half. Keep the same fat-to-chicken ratio (e.g., 2 tbsp oil per 4 cups chicken) for even flavor.
4. What if I don’t have coconut milk? Can I use another dairy-free substitute?
Yes, replace coconut milk with a mix of unsweetened almond milk and a little cornstarch (1 tbsp per cup) to thicken the sauce. Alternatively, use light coconut cream for a richer texture, but adjust cooking time to avoid curdling.
