This Filipino chicken adobo recipe is a classic dish that is savory, tangy, and full of flavor. Made with tender chicken simmered in a marinade of soy sauce, vinegar, garlic, and spices, this dish is a staple in Filipino cuisine. It’s simple to prepare yet incredibly delicious, making it perfect for a weeknight meal or a special occasion. Serve it over rice to soak up all the rich, flavorful sauce, and enjoy this comforting and delicious Filipino chicken adobo recipe.
Ingredients:
Ingredients for the Filipino chicken adobo recipe:
- 2 lbs chicken thighs or drumsticks
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 onion, sliced
- 1 tbsp vegetable oil
- 1/2 cup water
- 2 tbsp brown sugar (optional, for a touch of sweetness)
- Chopped green onions (for garnish)
- Steamed rice (for serving)
Execution
Step-by-Step Method for the Filipino chicken adobo recipe:
- Marinate the chicken: In a large bowl, combine the soy sauce, vinegar, minced garlic, and bay leaves. Add the chicken pieces and coat them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Brown the chicken: In a large skillet or pot, heat the vegetable oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken on all sides for 3-4 minutes per side. Transfer the browned chicken to a plate and set aside.
- Sauté the onions: In the same skillet, add the sliced onions and cook for 2-3 minutes until they soften and become translucent.
- Simmer the adobo: Return the chicken to the skillet along with the reserved marinade, black peppercorns, water, and brown sugar (if using). Bring the mixture to a simmer, cover, and cook for 30-40 minutes, or until the chicken is tender and fully cooked.
- Reduce the sauce: Remove the lid and let the sauce simmer uncovered for another 10-15 minutes to thicken and intensify the flavors.
- Serve: Serve the Filipino chicken adobo over steamed rice, garnished with chopped green onions for a fresh touch.
Tips:
For the best Filipino chicken adobo recipe:
- Use dark meat: Chicken thighs or drumsticks work best for this recipe, as they stay juicy and tender during cooking.
- Let it marinate: For the most flavorful adobo, marinate the chicken for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Make it your own: Feel free to customize the dish by adding sliced potatoes, hard-boiled eggs, or even coconut milk for a creamier version of adobo.
- Adjust the sweetness: If you prefer a slightly sweet adobo, add a tablespoon or two of brown sugar to balance out the vinegar’s tanginess.
FAQs:
- Can I use other meats for adobo? Yes, you can make adobo with pork, beef, or even tofu for a vegetarian version. Adjust the cooking time based on the protein you choose.
- How do I store leftovers? Store leftover chicken adobo in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
- Can I freeze chicken adobo? Yes, chicken adobo freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator and reheat before serving.
- What can I serve with chicken adobo? Chicken adobo is traditionally served with steamed rice, but you can also pair it with a side of sautéed vegetables or a fresh salad.
