Mabuhay, food lovers! If you’re craving something flavorful and comforting, this Chicken Adobo is exactly what you need. This classic Filipino dish is made with tender chicken pieces simmered in a savory mix of soy sauce, vinegar, garlic, and spices, creating a balance of tangy, savory, and slightly sweet flavors.
Whether you’re serving it with rice or enjoying it on its own, Chicken Adobo is a perfect dish for any occasion. Ready to bring the taste of the Philippines to your kitchen? Let’s get started!
Chicken Adobo
Ingredients
For the Chicken Adobo
- 2 lbs 900g bone-in, skin-on chicken thighs or drumsticks
- 1/3 cup soy sauce
- 1/3 cup cane vinegar or white vinegar
- 1/4 cup water
- 1 tbsp brown sugar optional, for sweetness
- 6 cloves garlic smashed
- 3-4 dried bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp vegetable oil for browning
- 1 small onion sliced (optional)
- Freshly ground black pepper to taste
- Cooked white rice for serving
- Chopped green onions or cilantro optional, for garnish
Substitutions
- Vegan: Substitute chicken with tofu or tempeh and use vegetable broth instead of water.
- Low-Sodium: Use low-sodium soy sauce or tamari.
- Gluten-Free: Use tamari or a gluten-free soy sauce alternative.
Instructions
Marinate the Chicken
- In a large bowl, combine the soy sauce, vinegar, water, garlic, bay leaves, and black peppercorns.
- Add the chicken pieces, turning to coat them in the marinade.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Brown the Chicken
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Remove the chicken from the marinade (reserving the marinade) and brown the chicken pieces on all sides, about 4-5 minutes per side.
- Set the chicken aside.
Simmer the Chicken
- In the same pot, add the sliced onion (if using) and cook for 3-4 minutes until softened.
- Return the browned chicken to the pot along with the reserved marinade and bring the mixture to a simmer.
- Lower the heat to medium-low and cover the pot.
- Let the chicken simmer for 25-30 minutes, turning occasionally, until the chicken is cooked through and tender.
Reduce the Sauce
- Uncover the pot and increase the heat to medium.
- Simmer for an additional 10-15 minutes, allowing the sauce to reduce and thicken slightly.
- Stir in the brown sugar, if using, to add a touch of sweetness.
- Taste and adjust the seasoning with more black pepper or soy sauce if needed.
Serve
- Serve the Chicken Adobo hot over cooked white rice, garnished with chopped green onions or cilantro.
- Enjoy!
Notes
Nutritional Information (Per Serving – 1 chicken thigh with sauce and rice):
- Calories: 400-450
- Carbohydrates: 20g
- Protein: 25g
- Fat: 25g
- Saturated Fat: 6g
- Sodium: 800mg
- Sugar: 5g
Notes/Advice:
- Additions/Subtractions:
- If you prefer a sweeter adobo, feel free to increase the amount of brown sugar or add a splash of pineapple juice to the marinade.
- You can experiment with different vinegars—cane vinegar is traditional, but apple cider vinegar or rice vinegar can add a unique twist to the dish.
- Browning the chicken is optional, but it adds depth to the flavor and texture of the dish, so don’t skip this step if you want a richer adobo.
Variations:
- Spicy Chicken Adobo: Add 1-2 chopped Thai chilies or a pinch of red pepper flakes to the marinade for a spicy kick.
- Coconut Chicken Adobo: Stir in 1/2 cup of coconut milk during the simmering stage for a creamy, rich twist on the classic recipe.
- Pork Adobo: Use pork shoulder or pork belly instead of chicken for a more traditional Filipino pork adobo.
Suggestions:
- Serving Ideas: Chicken Adobo is traditionally served with steamed white rice, but you can also pair it with garlic rice or a side of sautéed vegetables for a complete meal. For a fresh twist, add a side of pickled vegetables or cucumber salad.
- Make It Ahead: Chicken Adobo tastes even better the next day, as the flavors continue to meld. It’s a great dish to make ahead and reheat when ready to serve.
- Storage Tips: Store any leftover Chicken Adobo in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Wrapping It Up:
And there you have it—Chicken Adobo that’s rich, savory, tangy, and absolutely delicious! This classic Filipino dish is perfect for those days when you crave something hearty and comforting, with flavors that are simple yet bold. Whether you’re making it for a family dinner or meal prepping for the week, this Chicken Adobo is sure to satisfy. So grab your ingredients, let the chicken simmer in that flavorful soy-vinegar sauce, and enjoy this timeless dish. Masarap!
