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Filipino chicken adobo recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious Filipino chicken dish perfect for any night.
Ingredients:
  • 8 chicken thigh cutlets, bone in, skin on
  • 2 lemons, halved
  • 2 small brown onions, thickly sliced into 1.5cm thick rings
  • 2 baby gem lettuces, washed, quartered
  • Steamed jasmine rice
  • ¼ cup fresh coriander leaves
  • 185ml (¾ cup) Sweet Soy Sauce Kecap Manis
  • 41.60 gm Original Chilli Sauce
  • 21.00 gm soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 lemon, juiced
  • 60ml (¼ cup) apple cider vinegar
Instructions:
  • In a large bowl, mix together Kecap Manis, Chilli Sauce, soy sauce, ginger, lemon juice, vinegar, and 1 tsp pepper. Add chicken and coat well. Refrigerate for at least 1 hour or overnight to marinate. Enjoy!
  • Preheat your oven to 200C/180C fan forced. Place the chicken, skin side down, in a shallow ovenproof dish along with the lemon and onion. Drizzle over 125ml (½ cup) marinade. Roast in the oven for 15 minutes.
  • Flip chicken in dish and generously brush with half of the marinade (125ml or ½ cup). Roast for 15 minutes. Brush chicken with the rest of the marinade and roast for another 15 minutes, or until chicken is fully cooked.
  • Squeeze the cooked lemon over the chicken and serve alongside lettuce wedges, rice, and fresh coriander. Drizzle everything with the leftover pan juices before serving.

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