Spicy Cumin Chicken Thighs

January 19, 2016

Print Friendly and PDF

Great spicy chicken dish for a cold day! I watched Geoffrey Zakarian make his recipe of Filipino Adobo Chicken on the Food Network earlier this week. It looked delicious. When I went to make it I realized I had no habanero peppers so I decided to make my own version of his original recipe. This was so good I’m sticking to my updated version.

The onions are a little hot and spicy but Jeff and I love spicy things so it wasn’t too much for us. If you like less heat, start with 1/2 teaspoon Chile powder and 1/2 teaspoon Red pepper and add more to taste.


9 -12  bone-in, skin-on chicken thighs
1/2 cup low-sodium soy sauce
1/2 cup Apple Cider Vinegar
1/4 cup brown sugar
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon red pepper
1 tablespoon freshly ground black pepper
Olive oil (enough to slightly cover your Dutch oven and brown the thighs)
3 – 4 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
1 cup fresh parsley, finely chopped (optional)
Lime Wedges

Wild Rice (cooked)


Combine the soy sauce, vinegar, sugar, black pepper, cumin, chili powder and red pepper in a bowl and whisk until sugar is dissolved.  Put the chicken and the marinade in a resealable plastic bag and marinate overnight in the refrigerator.

Remove the chicken from the bag and pat dry (reserve the marinade).

Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 10 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly browned, about 15 minutes. Add the remaining marinade to the Dutch oven along with 2-4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 30 – 40 minutes. Finish with the fresh parsley.

Serve over rice

Adapted from Geoffrey Zakarian’s Filipino Adobo Chicken recipe

Leave a Comment

Previous post: