Filipino-Style Spicy Chicken Adobo
This streamlined take on Filipino adobo harnesses smoky chipotle broth to build flavour fast. In just 30 minutes you get tender chicken cloaked in a glossy, sweet savory glaze, perfect over rice with garlicky greens.
Directions
- Heat oil in a large sauté pan over medium-high heat. Lightly toss chicken in flour and sear, skin side down first, then flip, until browned on both sides, about 6–8 minutes.
- Add the garlic and cook for 30 seconds. Pour in the soy sauce, vinegar, broth, and bay leaves; bring to a boil.
- Reduce heat to maintain a brisk simmer. Cook uncovered, turning the chicken halfway through, until the meat is cooked through, about 18–20 minutes.
- Transfer chicken to a plate and increase heat to medium-high. Add brown sugar and boil rapidly for 3–5 minutes until reduced and glossy. Turn off heat, whisk in butter, then return chicken to pan and turn to coat. The sauce will thicken slightly as it cools.
- Discard the bay leaves. Serve with rice and sautéed greens such as bok choy or green beans.
Recipe Tips
- For a thicker glaze, remove chicken and boil sauce a minute longer before returning meat to coat.
- Use regular chicken broth for a milder version or add chili flakes for extra heat.
Recipe Made With
Campbell’s® Ready to Use Spicy Chicken Broth (900 mL)
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