Filipino Chicken Adobo – KICHENRECIPES BLOG

Description of this recipe

Filipino Chicken Adobo is a quintessential Filipino dish renowned for its savory, tangy, and slightly sweet flavor profile. This recipe transforms humble chicken thighs into a tender, flavorful delight through a simple yet magical combination of soy sauce, vinegar, garlic, bay leaves, and black pepper. Braised to perfection in this aromatic concoction, the chicken absorbs the rich flavors, resulting in a dish that is both comforting and deeply satisfying. The sauce, reduced to a luscious, jam-like glaze, elevates the dish to a whole new level, making it an unforgettable culinary experience.

Why you will love this recipe

You will absolutely adore this Filipino Chicken Adobo recipe for several compelling reasons:

Unforgettable Flavor: The harmonious blend of soy sauce, vinegar, garlic, bay leaves, and black pepper creates a symphony of flavors that dance on your palate. The tanginess of the vinegar is perfectly balanced by the umami-rich soy sauce and the subtle sweetness of brown sugar, making each bite a delightful experience.
Tender and Juicy Chicken: Braising the chicken thighs in the flavorful marinade ensures that they remain incredibly tender and juicy. The slow cooking process allows the chicken to absorb the marinade completely, resulting in a melt-in-your-mouth texture that is simply irresistible.
Effortless Preparation: Despite its complex flavors, this recipe is surprisingly easy to make. With just a few simple steps and readily available ingredients, you can create a restaurant-quality dish in the comfort of your own home. The minimal prep time and straightforward cooking process make it perfect for busy weeknights.
Versatile and Adaptable: Filipino Chicken Adobo is incredibly versatile and can be customized to suit your personal preferences. Feel free to adjust the amount of soy sauce, vinegar, or sugar to achieve your desired flavor profile. You can also add other ingredients like potatoes, hard-boiled eggs, or bell peppers to make it a more substantial meal.
Perfect for Meal Prep: This dish is ideal for meal prepping as the flavors deepen and improve over time. Make a big batch on the weekend and enjoy it throughout the week. It reheats beautifully and tastes just as good, if not better, the next day.
A Taste of Filipino Heritage: By making this recipe, you are not just cooking a dish; you are experiencing a piece of Filipino culture and heritage. Adobo is considered the unofficial national dish of the Philippines, and this recipe offers an authentic taste of this beloved classic.
Crowd-Pleasing: Filipino Chicken Adobo is a guaranteed crowd-pleaser. Whether you are hosting a dinner party or simply cooking for your family, this dish is sure to impress. Its bold flavors and comforting aroma will have everyone asking for seconds.

Ingredients:

Chicken and Marinade

750g / 1.5 lb chicken thigh fillets, boneless and skinless (5 – 6 pieces)
3 garlic cloves, minced
1/3 cup (85ml) soy sauce, ordinary all-purpose or light (not dark soy sauce)
1/3 cup + 2 tbsp white vinegar
4 bay leaves (fresh) or 3 dried

For cooking

2 tbsp oil, separated (vegetable, canola, or peanut)
3 garlic cloves, minced
1 small brown onion, diced
1 1/2 cups (375 ml) water
2 tbsp brown sugar
1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

2 green onions/scallions, sliced (garnish)

Preparation:

Step 1: In a bowl, combine the chicken thigh fillets, minced garlic, soy sauce, white vinegar, and bay leaves. Ensure the chicken is well coated with the marinade. Cover the bowl and marinate in the refrigerator for at least 20 minutes, or preferably overnight for maximum flavor absorption.

Step 2: Heat 1 tablespoon of oil in a large skillet or pot over high heat. Remove the chicken pieces from the marinade, allowing any excess marinade to drip back into the bowl (reserve the remaining marinade). Place the chicken in the hot skillet, being careful not to overcrowd the pan. Sear the chicken on both sides for about 1 minute per side, until lightly browned. This step adds a depth of flavor to the dish. Do not cook the chicken all the way through at this stage.

Step 3: Remove the seared chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and diced onion. Cook over medium heat for about 1 1/2 minutes, or until the garlic is fragrant and the onion is translucent. Be careful not to burn the garlic, as this can impart a bitter taste to the dish.

Step 4: Pour the reserved marinade into the skillet with the garlic and onion. Add the water, brown sugar, and whole black pepper. Bring the mixture to a simmer, then reduce the heat to medium-high. Simmer for about 5 minutes, allowing the flavors to meld together and the sauce to slightly reduce.

Step 5: Return the seared chicken to the skillet, placing it smooth side down in the sauce. Simmer uncovered for 20 to 25 minutes, turning the chicken at around 15 minutes, until the chicken is cooked through and the sauce has reduced to a thick, jam-like syrup. The sauce should cling to the chicken, creating a beautiful glaze. If the sauce isn’t thick enough, remove the chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.

COOKING Rating:

5/5 Stars: This recipe is a culinary masterpiece, earning a perfect score for its exquisite flavor, ease of preparation, and overall satisfaction.

Serving Suggestions:

Serve the Filipino Chicken Adobo over a bed of fluffy white rice or cauliflower rice for a healthier option. The rice soaks up the delicious sauce, making each bite even more enjoyable.
Garnish with sliced green onions/scallions for a pop of color and a fresh, mild onion flavor.
Pair with a side of steamed vegetables such as bok choy, green beans, or broccoli for a balanced and nutritious meal.
Serve with a side of pickled papaya (Atchara) for a tangy and refreshing contrast to the rich adobo sauce.
Offer a sprinkle of toasted sesame seeds for added texture and a nutty flavor.

Tips:

For best results, marinate the chicken overnight to allow the flavors to fully penetrate the meat.
Use good quality soy sauce and vinegar for the best flavor.
Adjust the amount of sugar and vinegar to suit your taste preferences.
Do not overcrowd the pan when searing the chicken, as this will cause it to steam instead of brown.
If the sauce becomes too thick, add a little water to thin it out.
If you don’t have whole black peppercorns, you can use coarse cracked pepper instead.
Feel free to add other vegetables like potatoes, bell peppers, or mushrooms to the dish.
For a spicier adobo, add a pinch of chili flakes or a chopped chili pepper to the marinade.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time:

20 minutes (plus marinating time)

Cook Time:

30 minutes

Total Time:

50 minutes

Nutritional Information:

(Per serving, approximate)

Calories:

450

Protein:

35g

Sodium:

800mg

Conclusion

Filipino Chicken Adobo is more than just a recipe; it is a culinary journey that transports you to the heart of the Philippines. With its perfect blend of savory, tangy, and sweet flavors, tender chicken, and effortless preparation, this dish is sure to become a family favorite. Whether you are a seasoned cook or a beginner, this recipe is guaranteed to impress. So gather your ingredients, follow the simple steps, and get ready to experience the magic of Filipino Chicken Adobo!

Questions and Answers about this Recipe

Question 1: Can I use chicken breast instead of chicken thighs?

Answer: While chicken thighs are recommended for their rich flavor and ability to remain juicy during braising, you can use chicken breast if you prefer. However, be mindful that chicken breast tends to dry out more easily, so reduce the cooking time and monitor closely to prevent it from becoming overcooked. You may also want to consider pounding the chicken breast to an even thickness to ensure even cooking.

Question 2: Can I use dark soy sauce instead of light soy sauce?

Answer: It is not recommended to use dark soy sauce in this recipe. Dark soy sauce is much saltier and has a more intense flavor than light soy sauce, which can overpower the other flavors in the dish. Light soy sauce provides the perfect balance of umami without being too salty. If you only have dark soy sauce on hand, use it sparingly and dilute it with water to reduce the saltiness.

Question 3: Can I use apple cider vinegar instead of white vinegar?

Answer: Yes, you can substitute apple cider vinegar for white vinegar in this recipe. Apple cider vinegar has a slightly milder and sweeter flavor than white vinegar, which can add a subtle complexity to the dish. However, be aware that it will alter the overall flavor profile slightly. If you prefer a more traditional adobo flavor, stick with white vinegar.

Question 4: How do I know when the chicken is cooked through?

Answer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, avoiding the bone. The chicken is cooked through when the internal temperature reaches 165°F (74°C). Alternatively, you can check for doneness by piercing the chicken with a fork. If the juices run clear, the chicken is cooked through.

Question 5: Can I add vegetables to this recipe?

Answer: Absolutely! Adding vegetables to Filipino Chicken Adobo is a great way to make it a more substantial and nutritious meal. Some popular vegetable additions include potatoes, bell peppers, mushrooms, and green beans. Simply add the vegetables to the skillet along with the chicken and simmer until they are tender. Be sure to adjust the cooking time accordingly, as some vegetables may require longer to cook than others.