FILIPINO CHICKEN ADOBO

I will begin this blog with an unusual disclaimer. Please note: this is a difficult dish to cook just once! Adobo, popularly known around the globe as the national dish of Philippines can be made with pork, beef or chicken. Chicken Adobo is a slow-cooked dish and there is nothing not to love about this tender, succulent, fall-off-the-bone delectable chicken recipe, braised in a pot with a soy sauce, vinegar and lots of garlic. The thighs are seared to perfection and the crispy skin adds to the alchemy of flavors. Bay leaves and garlic being the prominent aromatic, take this dish to another level. Serve it with some steaming rice and you will certainly not disappoint your family or guests.

Filipino Chicken Adobo
Serves: 4
Total time: 1 hour 10 mins ( Prep time: 20 mins + Cook time: 50 mins)

INGREDIENTS

  • Chicken thighs (skin on) – 8 pieces or 2.5 pounds (1.13 kg)
  • Garlic – Minced or finely chopped, 3 tablespoons
  • Bay leaves – 4
  • Onions – 2, sliced
  • Soy sauce or Liquid Aminos – 1/2 cup
  • White vinegar – 1/4 cup
  • Rice vinegar (optional) – 1/4 cup
  • Rice wine (optional) – 4 tablespoons
  • Fish sauce (optional) – 1 tablespoon
  • Peppercorn – 1 to 2 teaspoons or Ground pepper – 1 teaspoon (if you don’t like biting into whole peppercorn, you can use ground pepper instead)
  • Crushed red pepper(optional) – 1 teaspoon
  • Green onion – 1 shoot, chopped
  • Avocado oil – 2 to 3 tablespoons

DIRECTION

Step One —Marinating the chicken

  1. The first step is to make a marinade for the chicken thighs.
    The marinating time should be somewhere between 3 to 4 hours, preferably overnight.
  2. In a bowl, add the following ingredients- garlic, soy sauce, white vinegar, rice vinegar, rice wine, fish sauce, peppercorn and 2 bay leaves. Give it a quick whisk and your marinade is ready.
  3. Add the chicken thighs, cover it with a lid or cling wrap and refrigerate for the desired time.

Step Two — Cooking the chicken

  1. In a large (large enough to fit the 2.5 lbs. of chicken) heavy bottom pan (with a lid), add the oil and let it heat on medium heat.
  2. The next step would be to sear the chicken. To do this remove the chicken from the marinade and set the marinade aside.
    Make sure to drain the excess marinade off of the thighs. This will reduce the chances of hot oil splattering all over you when you add the chicken.
  3. Sear the thighs until they develop a brown crust on both sides. This process should take about 4 minutes on each side, 8-minutes total.
  4. Once the thighs are seared, transfer them onto a plate.
  5. Then, to the leftover oil add the sliced onions, bay leaves, and crushed chili pepper. Sauté for about 3 to 4 minutes.
  6. Now add the chicken and the marinade into the pan; lower the the flame to a low (between 3 and 4) then cover and let it simmer for about an hour. You may flip the chicken or braise it every now and then with some of that sauce its cooking in. This is to ensure that the thighs are absorbing the flavors as they cook.
  7. Once the meat is fork tender you can remove the lid and let the sauce reduce to the consistency of your liking.
    This Chicken Adobo in the photo is somewhat dry, which took about 10 to 15 minutes on medium flame. Keep a close eye while reducing the sauce to lower the chances of scorching your dish
  8. Serve on a bed of jasmine rice with a generous amount of chopped green (spring) onion sprinkled on top to garnish.

NOTES

  • Chicken thigh meat vs. breast meat: Chicken thighs have more of both fat and collagen as compared to chicken breast. This allows it to take a higher temperature without drying out. You could supplement the thighs with a whole chicken cut into pieces for this recipe. Just ensure it weighs about 2.5 pounds (1.13 kg).
  • Color of your recipe: The color of your Adobo might vary depending on the soy sauce used. Make sure to cook with a Soy sauce that is low in sodium. I usually use Liquid Aminos in this recipe.
  • Rice vinegar: If you do not have rice vinegar, just use 1/3 of a cup of white vinegar instead. White vinegar can be pungent to some and a combination of white vinegar and rice vinegar (which is a lighter vinegar) makes the marinade less pungent.
  • Avocado Oil: Can be replaced with any odorless cooking oil.

157 comments

  6. ecommerce says:

    Thank you a bunch for sharing this with all folks you really recognise what you’re speaking about!
    Bookmarked. Kindly also seek advice from my website =). We could have a link exchange agreement between us I saw similar here: e-commerce and also here: ecommerce

    Reply
  7. sklep online says:

    Hey! Do you know if they make any plugins to assist with SEO?
    I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good gains.

    If you know of any please share. Cheers! You can read similar art here: Sklep online

    Reply
  10. sklep online says:

    Hi there! Do you know if they make any plugins to
    assist with Search Engine Optimization? I’m trying to
    get my blog to rank for some targeted keywords but I’m not
    seeing very good success. If you know of any please share.
    Thanks! You can read similar blog here: Najlepszy sklep

    Reply
  15. vpn 2024 says:

    I do agree with all of the ideas you’ve offered for
    your post. They are really convincing and will certainly work.
    Nonetheless, the posts are too quick for beginners. Could you please prolong
    them a bit from next time? Thanks for the post.

    My web site; vpn 2024

    Reply
  20. Beau75 says:

    Wow, amazing blog layout!
    How lengthy have you ever been running a blog for? you made running a blog glance easy.
    The full look of your site is wonderful, as well as the content material!
    You can see similar here prev
    next and it’s was wrote by Joe07.

    Reply
  85. vimeo says:

    It is difficult to tell by taking a look at something if it
    is made of asbestos. It is also impossible to taste or smell
    it. Asbestos is only detectable when materials
    containing it are broken or drilled.

    my blog vimeo

    Reply

Leave a Reply