Hawaii Philippine Adobo (Chicken or Pork)

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I use the Noh Seasoning Packet but my recipe is better than their directions. lol Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favorite Asian chicken dish!

It’s an effortless recipe that yields juicy, tender chicken coated in a sweet savory glaze. The glaze of Filipino Chicken Adobo is savory and sweet with a hint of tang, with a distinct soy flavor. The garlic and onion creates a savory base along with the bay leaves, and the peppercorns add little subtle pops of heat.

Ingredients

1 package NOH Filipino Adobo Mix (11/8 oz)

1/4 cup water

1/4 cup of shoyu (Soy Sauce)

1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

3 garlic cloves , minced

1 small brown onion , diced

1 lb. pork or chicken

Directions

Combine NOH Filipino Adobo Mix with 1/4 cup water and 1/4 cup of shoyu.

Combine Chicken and Marinade ingredients in a bowl.

Marinate for at least 20 minutes, or up to overnight.

Heat 1 tbsp oil in a skillet over high heat.

Remove chicken from marinade (reserve marinade) and place in the pan.

Sear both sides until browned – about 1 minute on each side.

Do not cook the chicken all the way through.

Heat the remaining oil in skillet.

Add garlic and onion, cook 1 1/2 minutes.

Add the reserved marinade and black pepper.

Bring it to a simmer then turn heat down to medium high.

Simmer 5 minutes.

Add chicken smooth side down.

Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.

If the sauce isn’t thick enough, remove chicken onto a plate and let the

sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.

Serve and Enjoy!