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Overhead chicken adobo

Chicken Adobo in Cast Iron Recipe

This chicken adobo is a classic recipe made in a cast iron pan. The result is crispy chicken skin on top and tender meat at the bottom. As with most Filipino main dishes, make sure you eat this with steamed white rice!
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 586 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Chicken and Marinade

  • 1 kilogram chicken thighs, deboned (~ 2 pounds)
  • 85 grams soy sauce use a Filipino brand such as Datu Puti or Silver Swan
  • teaspoon sugar
  • 5-8 cloves garlic, crushed

Cooking Ingredients

  • 60 grams white vinegar use a Filipino brand such as Datu Puti
  • 240 grams water
  • teaspoon sugar
  • 4 dried bay leaves
  • 1 teaspoon black peppercorns

Instructions
 

Marinate the Chicken

  • Place the chicken thighs in a bowl, container, or plastic bag.
  • In another bowl, mix the soy sauce, sugar and crushed garlic together.
  • Pour the soy sauce mix over the chicken and cover the container. Then place in the fridge for a minimum of 1 hour or up to overnight.

Cook Chicken

  • Preheat the oven to 180°C (350°F ). Remove the chicken from the container and place on a plate.
    Removing chicken from plastic bag on a counter
  • Take the leftover marinade sauce from the container and pour it into a bowl. Add the vinegar, sugar, and water then mix everything together. If you don't feel like you have enough soy sauce marinade, you can add up to 2 more tbsp. Set aside.
    Leftover chicken adobo marinade with vinegar water
  • Heat a cast iron on medium heat and add oil. Add the chicken thighs skin down first and let them pan fry until the skin releases from the pan easily on its own without sticking. Then flip over to cook the other side. You may have to cook the chicken in batches depending on the size of your cast iron. Cook the chicken until the bottom also releases from the pan easily.
    Cut chicken in cast iron skin side up
  • Place all of the cooked chicken in the pan skin side down. Pour the soy sauce and vinegar mix over the chicken making sure the cast iron doesn't overflow. The liquid shouldn't cover the chicken. Sprinkle the black peppercorn over the chicken. Add the bay leaves.
    Chicken adobo in cast iron with seasonings
  • Place in the preheated oven to cook for 30-40 minutes or until the chicken reaches an internal temperature of 75°F (165°F)
  • When there is 8-5 minutes left, change the temperature to 200°C (400°F) and change the setting to broil in order to crisp the chicken skin. You may need to move your cast iron closer to the top grill. Watch this part carefully to make sure you don't burn the chicken skin!
    Chicken adobo in the oven
  • Serve over white rice.

Nutrition

Calories: 586kcalCarbohydrates: 7gProtein: 43gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 245mgSodium: 1384mgPotassium: 593mgFiber: 1gSugar: 3gVitamin A: 263IUVitamin C: 2mgCalcium: 47mgIron: 3mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword asian food, chicken