Adobo Chicken


  • 1 tablespoon vegetable oil
  • 8 boneless skinless chicken thighs
  • 2 cups chopped onion
  • 5 minced garlic cloves
  • 6 tablespoons low sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons white vinegar
  • 2 tablespoons honey
  • 1 bay leaf
  • 3 cups cooked rice


  1. Heat oil over medium high heat. Add chicken to pan and brown on each side. Remove chicken and set aside.
  2. Add onion to pan and cook until translucent. Add garlic and cook for one minute, stirring frequently.
  3. Whisk together soy sauce, water, vinegar, honey, pepper and bay leaf. Return chicken to pan along with soy sauce mixture. Bring to a boil and then reduce heat to medium. Cover and cook for 10 minutes or until chicken is done.
  4. Remove cover, remove chicken and set aside. Reduce and thicken sauce. Discard bay leaf and serve over rice.
  • Servings:  4 (2 thighs + 6 tablespoons of sauce)
  • Calories: 485
  • Fat: 15g
  • Fiber: 2g

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