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Skillet Chicken Adobo

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Tablespoon Kitchens
Updated Jan 20, 2017
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Vinegary, garlicky and all around delicious, this classic Filipino chicken recipe is a one of the best ways we know to make chicken thighs. It’s almost mandatory that you serve it with rice for soaking up the incredible sauce that’s made while the chicken simmers.

Skillet Chicken Adobo

  • Prep Time 30 min
  • Total 60 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper (cayenne)
  • 4 bone-in skin-on chicken thighs (about 1 3/4 lb)
  • 1 tablespoon vegetable oil
  • 1 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 2 cloves garlic, very finely chopped
  • Cooked white rice, if desired

Instructions

  • Step 
    1
    In small bowl, mix cumin and red pepper. Rub chicken with mixture. In 10-inch skillet, heat oil over medium heat. Add chicken skin side down. Cook 8 to 10 minutes or until skin is crispy and browned; transfer to plate. Pour off all but 1 tablespoon fat from skillet.
  • Step 
    2
    Return skillet to medium heat; place chicken skin side up, and cook 2 minutes.
  • Step 
    3
    Meanwhile, in small bowl, mix broth, vinegar, soy sauce and garlic. Carefully add to skillet around chicken. Heat to boiling over high heat. Reduce heat; simmer uncovered 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and sauce thickens. Serve with rice.

Nutrition

280 Calories
16g Total Fat
33g Protein
1g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
390mg
16%
Potassium
310mg
9%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
33g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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