Chicken Adobo

When people think of Filipino cuisine, the first dish that often comes to their mind is Chicken Adobo. This incredible dish has complex, savoury, tangy flavours that are unique to the cultural identity of the People of the Philippines.

So, I’m sure you’re wondering, what makes Chicken Adobo special? Its perfect balance of soy sauce and vinegar creates an incredibly delectable flavour.

The name Adobo comes from the Spanish colonial settlers. The colonizers discovered the traditional cooking method of the Filipino people, which involved marinating the meat in salt and vinegar. This process was called Adobo, meaning “cook or marinate the meat.”

Over time, new ingredients began to arrive via the trade routes from China. As a result, the Filipinos improved their style of cooking the meat by adding soy sauce, garlic, and peppercorns. Filipino food has gained popularity worldwide. Food trucks and restaurants worldwide serve Chicken Adobo; cooking it at home has never been easier.

Ingredients

Chicken thighs (or your preferred chicken pieces), Salt, Peppercorn. Dark soy Sauce, White Vinegar, Olive oil, Onion, Garlic, Bay Leaves.

Chicken thighs have a higher fat content than chicken breasts; the choice of chicken thighs forms the dish’s centerpiece. You can also use chicken drumsticks or a whole chicken cut into smaller pieces. Bone-in pieces add depth and flavour to the Chicken Adobo. This dish uses salt and fresh black peppercorns. Crushing the black peppercorn will add a deeper flavor as the adobo simmers on the stove.

Dark soy sauce adds a savory flavor to the adobo. Its slightly sweet undertone enhances the taste and color of the dish. The dark soy’s caramel-like hue will coat the chicken, giving it a glossy finish. White vinegar has a sharp, acidic taste. The vinegar helps to balance the richness of the soy sauce and the chicken. Using vinegar will also cut through the fattiness of the dish.

Olive oil forms the base of the Chicken Adobo. Its mild and fruity flavour complements the other ingredients. Onions provide the dish’s foundational flavour and add a natural sweetness during caramelization. Finely minced garlic adds a savoury aroma. Its nutty and sweet note will develop as the chicken adobo cooks. Bay leaves add a subtle, herbal flavour.

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Instructions

Prepare the chicken: Wash the chicken thoroughly. Using a knife, make incisions across the skin of the chicken. The incisions will help the marinade seep into the chicken, increasing its flavour.

Sauté the Garlic and Onion: Finely mince the garlic and slice the onions. Set the temperature to medium-high heat. Drizzle cooking oil in the pan. Add the onion and garlic, and sauté for eight to ten minutes until caramelized.

Cook the Chicken: Add the chicken thighs. Place the chicken evenly on the pan, on the skin side first. Sprinkle the salt and pepper on the chicken and cover it with foil. 

Add the marinade: After 4 minutes, turn the chicken over and sprinkle the pepper and salt on the skin side. Cover the pan and cook for another 6 minutes. After cooking the chicken for ten minutes, remove the foil and cook both sides of the chicken for another two minutes on medium-low heat. 

Add the soy sauce and vinegar marinade. Cook the chicken for twenty more minutes on low heat without the foil.

And there you have it! Your Chicken adobo is ready to be served alongside a bed of rice and salad. I’m sure you’ll find that this amazing dish is worth adding to your regular cooking rotation. It’s so simple to make, and with only eight ingredients, there are more reasons than ever to try foods from distant lands.

Expert tips

Chicken adobo is a moist and tender dish. Avoid overcooking the chicken, which can result in dry and tough chicken. One trick is to add small amounts of water during the cooking process. This will ensure that the meat is soft and juicy. Keep the chicken skin on for more flavor. During the cooking process, the chicken fat will release more flavor into the gravy, adding richness and complexity to the dish. The fat, combined with the caramelized onions, will add a new dimension to the dish.

The use of sugar is optional and depends on the Filipino people’s regional preferences. Some parts of the Philippines use Coconut milk to provide a different flavor profile to the dish. Top the Chicken Adobo with chopped parsley and sliced green onions. Resist the urge to add a high quantity of white vinegar and soy sauce.

Follow the measurements and keep reducing the sauce to infuse with the chicken. Use Dark soy sauce where possible, as it has less sodium. In terms of vinegar, apple cider vinegar, rice vinegar, and red wine vinegar will also work in Chicken Adobo. Some Filipinos add a squeeze of lemon to the chicken before cooking to make the meat more tender.

What to Serve with the Chicken Adobo?

It is best to have chicken adobo with Steamed white rice. Consider dinner rolls as another alternative. A fresh Green salad will balance the flavors of the Chicken adobo. Filipinos enjoy Chicken Adobo with their Cucumber salad (Ensaladang Pipino) version.

How to Store Chicken Adobo?

Store in the refrigerator for three to four days. Many people claim that the flavours of chicken adobo intensify over time. It can also be frozen for three months—Defrost in the microwave or stovetop.