Today, we are preparing Chicken Adobo. When people think of Filipino cuisine, Chicken Adobo often comes to mind first. This amazing dish features complex, savory, and tangy flavors unique to the Filipino identity.

You might be wondering what makes Chicken Adobo so special? Well, it’s a perfect balance of soy sauce and vinegar that creates a delicious flavor. The name “Adobo” comes from the Spanish colonial settlers who discovered the traditional Filipino cooking method. It’s a perfect balance of soy sauce and vinegar, with the meat marinated in salt and vinegar. This process was called Adobo, meaning “to cook or marinate the meat.”

Over time, new ingredients arrived via trade routes from China, allowing Filipinos to enhance their cooking with soy sauce, garlic, and peppercorns. Filipino cuisine has gained popularity worldwide, and Chicken Adobo is now served in food trucks and restaurants around the globe. Cooking it at home has never been easier!

Ingredients

Chicken thighs, Salt, Peppercorn. Dark soy Sauce, White Vinegar, Olive oil, Onion, Garlic, and bay leaves.

Chicken thighs have a higher fat content than chicken breasts; choosing thighs makes 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 dish’s taste and color. 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 dish’s fattiness. 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.

Instructions

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.

Finely mince the garlic and slice the onions. Set the heat to medium-high. Drizzle cooking oil into the pan, then add the sliced onions and minced garlic. Sauté for 8 to 10 minutes, until caramelized. Next, add the chicken thighs to the pan, placing them skin-side down. Sprinkle salt and pepper over the chicken, then cover the pan with foil.

After 4 minutes, turn the chicken over and sprinkle salt and pepper on the skin side. Cover the pan and cook for an additional 6 minutes. After cooking the chicken for 10 minutes, remove the foil and cook both sides over medium-low heat for another 2 minutes. Then, add the soy sauce and vinegar marinade. Continue cooking the chicken on low heat for an additional 20 minutes without the foil.

And there you have it! Your Chicken Adobo is ready to be served alongside a bed of rice and a fresh salad. I’m sure you’ll find that this delicious dish is worth adding to your regular cooking rotation.

Chicken Adobo is simple to make, and with only nine ingredients, it’s even more reason to explore cuisines from different cultures.

What to Serve with Chicken Adobo?

Chicken adobo pairs best with steamed white rice. Dinner rolls can also be a good alternative. To balance the rich flavors of the chicken adobo, consider serving a fresh green salad. In the Philippines, many enjoy chicken adobo with a cucumber salad, known as Ensaladang Pipino.

How to Store Chicken Adobo?

To store chicken adobo, place it in the refrigerator, where it will keep for three to four days. Many people believe that the flavors actually intensify over time. If you need to store it for longer, you can freeze chicken adobo for up to three months. When you’re ready to use it, defrost it in the microwave or on the stovetop.

Expert tips

Chicken adobo is a moist, tender dish that should not be overcooked, as this can lead to dry, tough meat. To keep the chicken juicy, you can add small amounts of water during cooking. It is advisable to keep the chicken skin on for added flavor; the fat will render out during cooking, infusing the gravy and enhancing the dish’s richness and complexity. The combination of this fat and caramelized onions will add a new dimension to the overall flavor. Using sugar is optional and varies by regional preference in the Philippines. In some areas, coconut milk is added for a distinct flavor profile. To garnish, top the chicken adobo with chopped parsley and sliced green onions. It’s important to resist the temptation to add too much white vinegar and soy sauce.

Be sure to follow the measurements carefully and reduce the sauce to properly infuse the chicken with flavor. When choosing soy sauce, opt for dark soy sauce when possible, as it generally has less sodium. As for vinegar, apple cider vinegar, rice vinegar, and red wine vinegar can also be used in chicken adobo. Additionally, some Filipinos squeeze lemon over the chicken before cooking to help tenderize the meat.

Chicken Adobo

Print Pin Rate

Course: Asian, Chicken, Dinner

Cuisine: Asian, Filipino

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 112kcal

Author: thetastejournal.com

Ingredients

Protein + Vegetables

▢ 900 grams Chicken – cut into serving pieces
▢ 1 large Onion – peeled and sliced thinly
▢ 1 head Garlic, peeled and minced – peeled and minced

Spices + Condiments

▢ 1 teaspoon Black peppercorns – whole
▢ 3 Bay leaves

Liquids

▢ 4 Tbsp Soy sauce
▢ 3 Tbsp White vinegar
▢ 1/4 cup Water
▢ Cooking oil – for sautéing

Instructions

Cook the Onion and Garlic: Preheat the Wok on medium-high heat. Drizzle cooking oil. Cook the minced garlic and chopped onion in a wok. When the onions become clear, add the chicken thighs to the pot along with the bay leaves and marinade.
Cook the Chicken: Sprinkle salt and pepper over the chicken thighs. Cook on each side for 6 minutes, covered with foil or a lid. Cook for two more minutes on each side without a cover. Pour the soy sauce, vinegar, and water into the wok. Sprinkle with black pepper. Cook the chicken for 25 minutes on low heat to simmer the liquid.