why make this recipe
Filipino Chicken Adobo is known for its rich flavor and simple preparation. This dish brings together chicken, soy sauce, vinegar, and spices, resulting in a delightful combination that’s savory and tangy. Making this recipe at home allows you to enjoy a traditional Filipino meal that is packed with flavor and can be prepared on a busy weeknight.
how to make Filipino Chicken Adobo
Ingredients:
- 750g / 1.5 lb chicken thigh fillets (boneless and skinless, 5 – 6 pieces) (Note 1)
- 3 garlic cloves (minced)
- 1/3 cup (85ml) soy sauce (ordinary all-purpose or light, not dark soy sauce, Note 2)
- 1/3 cup + 2 tbsp white vinegar (see Note 3)
- 4 bay leaves (fresh) or 3 dried
- 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 (substitute with 2 tsp coarse cracked pepper)
- 2 green onions/scallions (sliced for garnish)
Directions:
- Combine the chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
- Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade (reserve the marinade) and place it in the pan. Sear both sides until browned, about 1 minute on each side. Do not cook the chicken all the way through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, heat the remaining oil. Add the minced garlic and diced onion, cooking for about 1.5 minutes.
- Add the reserved marinade, water, brown sugar, and black pepper. Bring to a simmer and then reduce the heat to medium-high. Simmer for 5 minutes.
- Add the chicken to the simmering sauce, smooth side down. Simmer uncovered for 20 to 25 minutes, turning the chicken at around 15 minutes, until the sauce reduces to a thick jam-like syrup.
- If the sauce isn’t thick enough, remove the chicken onto a plate and let the sauce simmer on its own. This will thicken the sauce faster. Once thickened, return the chicken to the skillet and coat it in the glaze.
- Serve the chicken over rice. For a healthy option, enjoy with cauliflower rice and Ginger Smashed Cucumbers.
how to serve Filipino Chicken Adobo
Filipino Chicken Adobo is best served over steamed white rice or cauliflower rice for a lighter option. The thick, savory sauce complements the rice perfectly, allowing you to soak up every bite. You can also garnish the dish with sliced green onions for added color and flavor.
how to store Filipino Chicken Adobo
To store leftover Filipino Chicken Adobo, let it cool completely before placing it in an airtight container. Refrigerate for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Filipino Chicken Adobo
- For the best flavor, marinate the chicken overnight.
- Adjust the level of sweetness by adding more or less brown sugar, depending on your taste.
- If you prefer a spicier dish, add some red pepper flakes or sliced chili.
variation
You can try making a version of Adobo with different proteins such as pork, beef, or even tofu for a vegetarian option. Each variation brings a unique taste while maintaining the traditional flavors of the dish.
FAQs
Q: Can I use chicken breast instead of thigh fillets?
A: Yes, you can use chicken breast, but the thighs will provide a juicier result.
Q: Can I make Filipino Chicken Adobo in a slow cooker?
A: Absolutely! Just follow the marinating steps, and then cook everything in a slow cooker on low for 4-6 hours.
Q: What if I don’t have bay leaves?
A: If you can’t find bay leaves, you can skip them or substitute with a pinch of dried thyme for a different hint of flavor.
Filipino Chicken Adobo
Ingredients
Marinade
- 750 g 750g chicken thigh fillets (boneless and skinless) (5 – 6 pieces)
- 3 cloves 3 garlic cloves (minced)
- 1/3 cup 1/3 cup soy sauce (ordinary all-purpose or light, not dark soy sauce)
- 1/3 cup 1/3 cup white vinegar
- 2 tbsp 2 tbsp brown sugar
- 1 tbsp 1 tbsp whole black pepper (substitute with 2 tsp coarse cracked pepper)
- 4 leaves 4 bay leaves (fresh or dried)
Cooking ingredients
- 2 tbsp 2 tbsp oil (separated, vegetable, canola or peanut)
- 1 small 1 small brown onion (diced)
- 1.5 cups 1 1/2 cups water (375 ml)
- 2 green onions 2 green onions/scallions (sliced for garnish)
Instructions
Preparation
- Combine the chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Cooking
- Heat 1 tablespoon of oil in a skillet over high heat. Remove the chicken from the marinade (reserve the marinade) and place it in the pan. Sear both sides until browned, about 1 minute on each side. Do not cook the chicken all the way through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, heat the remaining oil. Add the minced garlic and diced onion, cooking for about 1.5 minutes.
- Add the reserved marinade, water, brown sugar, and black pepper. Bring to a simmer and then reduce the heat to medium-high. Simmer for 5 minutes.
- Add the chicken to the simmering sauce, smooth side down. Simmer uncovered for 20 to 25 minutes, turning the chicken at around 15 minutes, until the sauce reduces to a thick jam-like syrup.
- If the sauce isn’t thick enough, remove the chicken onto a plate and let the sauce simmer on its own to thicken faster. Once thickened, return the chicken to the skillet and coat it in the glaze.
- Serve the chicken over rice.