Dan-O's Adobo Chicken Thighs
Dan-O's Adobo Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil, divided
- 3 tablespoons Dan-O's Adob-O seasoning, divided
For the Adobo Sauce
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1 cup light brown sugar
- 3 bay leaves
- 1 teaspoon Dan-O's Adob-O seasoning, for the sauce
- 1 white onion, sliced into large slivers
For Serving
- 3 cups white rice, cooked, as needed
Instructions
- 1
Place the bone-in, skin-on chicken thighs in a cast iron pan. Drizzle 2 tablespoons of olive oil generously over the chicken and rub it into the meat side. Sprinkle 2 tablespoons of Dan-O's Adob-O seasoning over the meat side.
⏱️ 3 min
- 2
Flip the chicken thighs so they are skin-side up. Drizzle the remaining 1 tablespoon of olive oil over the skin, then generously sprinkle the remaining 1 tablespoon of Dan-O's Adob-O seasoning over the skin.
⏱️ 2 min
- 3
Place the cast iron pan with the seasoned chicken on a stovetop over high heat. Sear the chicken skin-side down for approximately 3 minutes, or until the skin is crispy and golden brown.
⏱️ 3 min
- 4
Remove the seared chicken thighs from the pan and set them aside on a plate.
⏱️ 1 min
- 5
To the same pan, which contains residual chicken fat and seasoning, add the white vinegar, soy sauce, light brown sugar, and bay leaves.
⏱️ 2 min
- 6
Bring the mixture to a low simmer over medium heat, stirring continuously until the brown sugar is fully melted and the sauce is well combined. Stir in 1 teaspoon of Dan-O's Adob-O seasoning.
⏱️ 3 min
- 7
Add the sliced white onion to the simmering sauce and coat it thoroughly.
⏱️ 1 min
- 8
Briefly dip each seared chicken thigh into the prepared sauce, then place them back into the cast iron pan, skin-side up, on top of the onions.
⏱️ 2 min
- 9
Transfer the entire pan to an oven preheated to 350°F. Braise the chicken for 1 1/2 hours, or until the chicken is fall-off-the-bone tender.
⏱️ 90 min•🌡️ 350
- 10
Once baked, remove the chicken from the oven. Serve the chicken thighs alongside cooked white rice, spooning the rich adobo sauce and tender onions generously over the chicken and rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dan-O's Adobo Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil, divided
- 3 tablespoons Dan-O's Adob-O seasoning, divided
For the Adobo Sauce
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 1 cup light brown sugar
- 3 bay leaves
- 1 teaspoon Dan-O's Adob-O seasoning, for the sauce
- 1 white onion, sliced into large slivers
For Serving
- 3 cups white rice, cooked, as needed
Instructions
- 1
Place the bone-in, skin-on chicken thighs in a cast iron pan. Drizzle 2 tablespoons of olive oil generously over the chicken and rub it into the meat side. Sprinkle 2 tablespoons of Dan-O's Adob-O seasoning over the meat side.
⏱️ 3 min - 2
Flip the chicken thighs so they are skin-side up. Drizzle the remaining 1 tablespoon of olive oil over the skin, then generously sprinkle the remaining 1 tablespoon of Dan-O's Adob-O seasoning over the skin.
⏱️ 2 min - 3
Place the cast iron pan with the seasoned chicken on a stovetop over high heat. Sear the chicken skin-side down for approximately 3 minutes, or until the skin is crispy and golden brown.
⏱️ 3 min - 4
Remove the seared chicken thighs from the pan and set them aside on a plate.
⏱️ 1 min - 5
To the same pan, which contains residual chicken fat and seasoning, add the white vinegar, soy sauce, light brown sugar, and bay leaves.
⏱️ 2 min - 6
Bring the mixture to a low simmer over medium heat, stirring continuously until the brown sugar is fully melted and the sauce is well combined. Stir in 1 teaspoon of Dan-O's Adob-O seasoning.
⏱️ 3 min - 7
Add the sliced white onion to the simmering sauce and coat it thoroughly.
⏱️ 1 min - 8
Briefly dip each seared chicken thigh into the prepared sauce, then place them back into the cast iron pan, skin-side up, on top of the onions.
⏱️ 2 min - 9
Transfer the entire pan to an oven preheated to 350°F. Braise the chicken for 1 1/2 hours, or until the chicken is fall-off-the-bone tender.
⏱️ 90 min•🌡️ 350 - 10
Once baked, remove the chicken from the oven. Serve the chicken thighs alongside cooked white rice, spooning the rich adobo sauce and tender onions generously over the chicken and rice.
⏱️ 1 min