We love Adobo! It’s so easy to make and gets better the next day ( and the next ). I got a little bored one day and thought of baking Chicken Adobo this time and it was so good! It tasted like “Yesterday’s Adobo”. The vinegar and soy sauce were absorbed by the meat and the garlic aroma is so there. It’s maybe because I marinated the chicken for a few hours before baking. I also added some potatoes and onions which soaked up the delicious sauce.
Try it! You might find yourself turning the oven on instead of cooking Adobo stovetop.
Oven-Baked Chicken Adobo
- 2 lbs chicken thighs bone-in skin-on (about 6 to 8 pcs each, cut in half)
- 5 cloves of garlic chopped
- 1 to 2 tsps garlic powder
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 Tbsp sugar
- 1/2 tsp ground black pepper
- 5 dried bay leaves
- 2 Yukon Gold potatoes quartered
- 1 large white onion (sliced in 8 pcs lengthwise)
- 1 Tbsp oil
- In a big bowl, put the chicken and add the rest of the ingredients (except the last 3 ingredients). Mix well to combine . Cover the bowl with plastic wrap and place in the fridge to marinate for at least 2 hours or overnight.
- Take the chicken out of the fridge and preheat the oven to 400F.
- In an oven-safe pan (I used Pyrex 9×12 pan), toss the potatoes and onion with the oil. Add the marinated chicken (skin side up) and evenly arrange on the baking dish.
- Bake for 40 minutes turning the chicken and potato pieces halfway through baking.
- Take the pan out of the oven. Turn the chicken and potatoes one more time and put back in the oven to another 10 minutes to thicken the sauce and glaze the chicken.
- Enjoy! ….always with rice 🙂