Ultimate Chicken Adobo

Whip up the ultimate chicken adobo recipe, Filipino style! This savory-sour dish is comfort food at its finest. Get my tips for fall-off-the-bone tenderness!

Best Chicken Adobo Recipe: A Taste of the Philippines!

Recipe Introduction

Quick Hook

Fancy a proper taste of the philippines? ever wondered what the fuss is about with filipino food? this chicken adobo recipe is your gateway.

Honestly, it’s got this unreal savory-sour thing going on that just works .

Brief Overview

Adobo , meaning "to marinade" in spanish, is a filipino dishes staple. it's proper comfort food and packed with flavour.

This version is easy peasy, ready in just over an hour. it feeds 4-6 hungry mouths easily, and it's a taste of asian dishes.

Main Benefits

This adobo recipe is packed with protein thanks to the chicken dishes , making it a cracking, healthy meal. whip it up for a casual weeknight dinner or serve it when you have mates over.

What makes it special? it’s the perfect balance of simple ingredients and bold flavours. it is also great poultry recipes for beginners.

I think if you want an intro to filipino recipes , adobo chicken is the one. let's see what makes this adobo chicken so special.

Right then, let’s talk ingredients... This chicken adobo recipe is where it is at. It’s a game changer.

Alright, let's dive into what you'll need to make this amazing chicken adobo recipe ! i remember the first time i tried making adobo, i was so intimidated.

Honestly, it’s way easier than you think! this adobo recipe is so good, your family will be begging for it every week.

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Preparation time:

15 Mins
Cooking time:

45 Mins
Servings:
🍽️
4-6 servings

⚖️ Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 1 tbsp (15 ml) vegetable oil
  • 6 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup (120 ml) soy sauce (low sodium preferred)
  • 1/2 cup (120 ml) white vinegar (or apple cider vinegar)
  • 1 cup (240 ml) chicken broth (low sodium)
  • 1 tbsp (15 ml) brown sugar (optional, for a touch of sweetness)
  • 1 tbsp (15 ml) whole black peppercorns
  • 2-3 bay leaves
  • Salt to taste
  • Cooked white rice, for serving (optional)
  • Chopped green onions, for garnish (optional)

🥄 Instructions:

  1. Heat oil in a large pot over medium-high heat. Sear chicken thighs, skin-side down, until golden brown. Remove chicken and set aside. Don't overcrowd the pot; sear in batches if necessary.
  2. Add garlic and onion to the pot and sauté until softened and fragrant.
  3. Stir in soy sauce, vinegar, chicken broth, brown sugar (if using), peppercorns, and bay leaves. Bring to a simmer.
  4. Return chicken to the pot, skin-side up. Ensure the chicken is mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is fall-off-the-bone tender. This is a delicious chicken adobo recipe.
  5. Remove the chicken from the pot and set aside. Increase the heat to medium and simmer the sauce, uncovered, until it reduces to your desired consistency. This will intensify the flavor (optional).
  6. Return the chicken to the pot to coat in the reduced sauce. Serve hot over rice, garnished with green onions (if desired).

Ingredients: Your Adobo Arsenal

Let's get down to brass tacks, yeah? you'll need your main players and a supporting cast of flavour enhancers. think of it like building a proper sunday roast, but with an asian twist.

We're making adobo chicken , but remember you can also do this with pork adobo , it is so good!

Main Ingredients: The Core Four

  • Chicken Thighs: 2.5 lbs (1.1 kg) . Go for bone-in, skin-on chicken thighs. Trust me, the skin adds so much flavour. Quality indicators? Look for plump, firm chicken with good colour. This works wonderfully as a poultry recipe .
  • Soy Sauce: 1/2 cup (120 ml) . Low sodium is the way to go unless you like your chicken dishes extra salty. Kikkoman is always a safe bet.
  • Vinegar: 1/2 cup (120 ml) . White or apple cider vinegar works a treat. I've even used rice vinegar when I was in a pinch.
  • Chicken Broth: 1 cup (240 ml) . Low sodium again!

Seasoning Notes: The Flavour Bombs

Time to boost the flavour. Remember, a good Filipino Recipe is all about balance!

  • Garlic & Onions: 6 cloves garlic (minced), 1 medium onion (chopped). Don't be shy with the garlic!
  • Spice Combination: 1 tbsp (15 ml) whole black peppercorns, 2-3 bay leaves. Seriously, don't skip these. The aroma is unreal.
  • Sweetness (Optional): 1 tbsp (15 ml) brown sugar. A little sweetness balances the sour and salty.
  • Substitutions: No bay leaves? A pinch of dried thyme will do in a pinch.

Did you know that Chicken Adobo is considered one of the most popular Filipino dishes ?

Equipment Needed: Keep it Simple

Let's face it, nobody wants to wash a million pots and pans.

  • Essential Tool: Large pot or Dutch oven with a lid. Honestly, a big stockpot works just as well.
  • Household Alternatives: Don't have a Dutch oven? A deep frying pan with a tight-fitting lid will do the trick.

Making adobo is supposed to be relaxing. This Adobo Chicken is such a classic, it's easy to see why it's so popular. I hope you enjoy this chicken adobo recipe !

Ultimate Chicken Adobo presentation

Right then, let's dive into the delicious world of chicken adobo . this ain't just any poultry recipes , it's the national dish of the philippines.

It’s like, if you're having a bad day, adobo chicken is your best mate giving you a proper hug. i’ve had some shockers in the kitchen, but this adobo recipe is foolproof.

Trust me.

Prep Like a Pro: Get Your Ducks in a Row

First things first, mise en place , yeah? it's french, but basically, get everything ready. chop your ingredients like a contestant on masterchef, and you will have no problem following along this classic of filipino dishes.

  • Essential Mise en Place: Get your hands on 2.5 lbs of chicken thighs. Mince six cloves of garlic. Chop one medium onion. Measure out ½ cup of soy sauce, ½ cup of vinegar, and 1 cup of chicken broth. Grab 1 tbsp of peppercorns and a couple of bay leaves. Sorted!
  • Time-Saving Organization Tips: Get those veggies chopped while the oil's heating up. It's like watching telly – multitasking.
  • Safety Reminders: Don't be a clown, be careful when searing the chicken. Hot oil is no joke. Also, always wash your hands after handling raw chicken!

The Main Event: Cooking Your Adobo

This bit's easier than pie! Just follow these steps, and you'll be scoffing down the best Adobo you’ve ever had.

  1. Sear the Chicken: Heat 1 tbsp of oil in a large pot over medium-high heat. Sear chicken until golden brown . Remove and set aside.
  2. Sauté Aromatics: Add the minced garlic and chopped onion to the pot. Sauté until softened and fragrant .
  3. Build the Sauce: Stir in ½ cup soy sauce, ½ cup vinegar, 1 cup chicken broth, 1 tbsp brown sugar (if you fancy), 1 tbsp peppercorns, and 2-3 bay leaves. Bring to a simmer.
  4. Braise the Chicken: Return chicken to the pot. Make sure the chicken is covered. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour .
  5. Reduce the Sauce (Optional): Remove chicken. Crank up the heat and simmer the sauce until it reduces .
  6. Serve: Put the chicken back in the pot to coat in the sauce. Serve over rice and garnish with green onions.

Pro Tips: Level Up Your Chicken Adobo Recipe

Want to make your Filipino Recipes pop like fireworks on Bonfire Night? Here are some tricks I’ve picked up:

  • Expert Technique: Sear that chicken! It adds flavour depth. Honestly, it's well worth it.
  • Common Mistakes: Don't rush the braising process. Low and slow is the key to tenderness. Also, don't be shy with the soy sauce and vinegar. It's all about the balance.
  • Make-Ahead Options: This is where the magic happens. Adobo tastes even better the next day. Make it a day ahead, and you'll be laughing. This is true for Pork Adobo as well.

There you have it! my ultimate guide to making a killer chicken adobo . it's a hug in a bowl, a taste of sunshine, and a guaranteed crowd-pleaser.

Get stuck in! and if you are looking for other asian dishes , try to find similar ones. there are so many to learn!

Right then, let's dive into the nitty-gritty! after mastering your chicken adobo recipe , there are a few little things to consider.

These tips will take your adobo chicken from "good" to "absolutely brilliant, mate!". honestly, even a simple adobo recipe can become a star.

Recipe Notes for the Perfect Adobo

Serving Suggestions: Level Up Your Presentation

Okay, so you've nailed the chicken adobo recipe . now, how are you going to show it off? forget fancy plating.

Think rustic charm. serve your adobo in a deep bowl. generously spoon it over a bed of fluffy white rice.

Scatter some chopped spring onions on top. boom! simple elegance. a classic partner for the adobo is a side of steamed greens like bok choy or green beans for some healthy contrast.

A ice-cold san miguel, goes down a treat.

Storage Tips: Keep the Flavour Alive

Listen up because no one likes wasted food. once cooked, your filipino dishes , like this chicken adobo , will happily sit in the fridge for up to 3 days.

Just make sure it's in an airtight container, yeah? want to freeze it? no worries! let it cool completely. then, portion it out into freezer-safe containers.

It'll keep for up to 2 months. reheating? simply pop it in a pan on low heat. or, if you're in a rush, the microwave will do the job.

Variations: Tweak it to Your Taste

The beauty of the adobo recipe is its versatility. fancy a veggie version? use tofu or mushrooms instead of poultry recipes ! want it spicier? chuck in a chopped chili or a pinch of chili flakes.

For a dietary adaptation, coconut aminos can be used as a substitute for soy sauce in order to make the Chicken Dishes gluten-free.

If you're making it in the autumn, swap regular broth for apple cider for a heartwarming treat.

Nutrition Basics: Fuel Your Body Right

Okay, so let's be real, chicken adobo isn't exactly a health food, but it's not the devil either. it's packed with protein and has moderate fats.

You know what? that adobo chicken is a balanced meal. the soy sauce can be a bit high in sodium.

Remember what mama always said, everything in moderation . enjoy your asian dishes guilt-free, now.

Pork Adobo follows the same general idea, so enjoy a variant to the original. The best Filipino Recipes are all about savouring and enjoying.

Ultimately, diving into Filipino cuisine offers a window into understanding the country's rich heritage, and chicken adobo is a wonderful entry point.

Give this Chicken Adobo recipe a whirl, and let me know what you think! Happy cooking!

Delicious Adobo Chicken: Filipino Comfort Food!

Frequently Asked Questions

What is chicken adobo, anyway? It sounds a bit exotic!

Chicken Adobo is the national dish of the Philippines, and it's a flavour explosion! Think tender chicken braised in a rich, savory-sour sauce made with soy sauce, vinegar, garlic, and peppercorns. It’s the kind of comfort food that'll have you reaching for seconds, just like a proper Sunday roast, but with a Filipino twist.

Can I use different cuts of chicken in this chicken adobo recipe?

Absolutely! While this recipe calls for chicken thighs because they stay lovely and moist during braising, you can definitely experiment. Chicken drumsticks work great too, or even bone-in, skin-on chicken breasts, although they might dry out a tad more. Just keep an eye on the cooking time, you don't want them to become like shoe leather.

Help! My adobo sauce is too sour. How do I fix it?

No worries, we've all been there! The key is to balance the flavours. Try adding a touch of brown sugar (as suggested in the recipe) to sweeten it up a bit. You can also add a splash more soy sauce to increase the saltiness, or a little extra chicken broth to dilute the acidity. Taste and adjust as you go, like a proper culinary artist!

How long does chicken adobo last, and how should I store it?

Chicken Adobo is even better the next day, like a good curry! Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or chicken broth to prevent it from drying out. You can even freeze it for longer storage, but the texture of the chicken might change slightly.

Is chicken adobo healthy? What are the nutritional considerations?

While Chicken Adobo is delicious, it's good to be mindful of the sodium content due to the soy sauce. Using low-sodium soy sauce and balancing it with plenty of vegetables on the side can help. Opting for skinless chicken, though you sacrifice a bit of flavor, can also reduce the fat content. Think of it as treating yourself, but being smart about it, eh?

I'm vegetarian - can I make a vegetarian version of this chicken adobo recipe?

You bet! You can definitely adapt this recipe for a vegetarian or vegan version. Instead of chicken, try using firm tofu (pressed to remove excess water and cubed), or even chunks of portobello mushrooms or jackfruit. They'll soak up all those lovely adobo flavours. Just adjust the cooking time accordingly.


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