Imagine the aroma of garlic mingling with soy and vinegar as it envelops your kitchen in a warm embrace.
Chicken Adobo is a beloved Filipino dish that’s both simple to prepare and deeply comforting.
As the chicken simmers, it transforms into tender, flavorful bites infused with the tangy, savory marinade.
This dish is a wonderful demonstration of how basic ingredients can create something extraordinary. Let’s bring this delicious classic to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 6 cloves garlic, crushed
- 1 teaspoon black peppercorns, whole
- 3 bay leaves
- 1 tablespoon vegetable oil
- 1 cup water
- 1 tablespoon sugar
- 1 onion, sliced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Adobo, here’s a suggested timeline that incorporates reading, prep, cooking, and resting times:
Timeline for Cooking Chicken Adobo
- Reading & Gathering Ingredients (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the necessary ingredients and equipment.
- Preparation (15 minutes)
- Crush the garlic and slice the onion.
- Measure out the soy sauce, vinegar, and other ingredients.
- Combine the soy sauce, vinegar, crushed garlic, peppercorns, and bay leaves in a large pot.
- Add the chicken thighs to the pot, ensuring they’re submerged in the marinade.
- Marinating (30 minutes minimum)
- Place the pot with the chicken and marinade in the fridge.
- Use this time to clean up your prep area or prepare any side dishes, such as steaming rice.
- Cooking (45 minutes)
- 0-5 minutes: Heat the vegetable oil in the pot over medium heat. Add the sliced onion and sauté until translucent.
- 5-15 minutes: Remove the chicken from the marinade and brown it on all sides in the pot with the onions.
- 15-20 minutes: Pour the marinade into the pot, add the water and sugar, and bring to a boil.
- 20-50 minutes: Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is tender.
- 50-60 minutes: Remove the lid and simmer for an additional 10-15 minutes to thicken the sauce.
- Resting (10 minutes)
- Let the chicken adobo rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Side note: marinating longer can enhance the flavor.
Recipe Instructions
Combine soy sauce, vinegar, crushed garlic, peppercorns, and bay leaves in a large pot.
Add chicken thighs, ensuring they’re submerged in the marinade.
Marinate chicken in the fridge for at least 30 minutes or overnight.
Heat vegetable oil in the pot over medium heat; add sliced onion and sauté until translucent.
Remove chicken from marinade and brown on all sides with onions in the pot.
Pour marinade into the pot, add water and sugar, and bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
Remove lid and simmer for an additional 10-15 minutes to thicken sauce.
Let chicken adobo rest for 10 minutes before serving.
Serving Tips
- Steamed Rice: A classic accompaniment that perfectly balances the rich and savory flavors of chicken adobo.
- Garlic Fried Rice: Adds an extra layer of flavor with a hint of garlic, complementing the dish beautifully.
- Sautéed Vegetables: Light and healthy, these provide a rejuvenating contrast to the hearty adobo.
- Pickled Vegetables (Atchara): Offers a tangy and crisp contrast, enhancing the overall dining experience.
- Roasted Potatoes: A delicious alternative to rice, providing a satisfying texture and flavor.
Storage
To store chicken adobo, place leftovers in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze it for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chicken Adobo, allow it to cool completely.
Then, transfer it to airtight containers.
Label with the date.
Store in the freezer for up to three months for ideal taste.
Reheating
When reheating Chicken Adobo, use low heat to prevent drying.
Stir occasionally and add a splash of water if needed.
Cover to retain moisture, ensuring the sauce remains flavorful.
Final Thoughts
Filipino cuisine is a rich and diverse culinary tradition that reflects the country’s history and cultural influences.
From the savory adobo to the sweet halo-halo, Filipino dishes are known for their bold flavors and unique combinations.
Each region in the Philippines offers its own specialties, making Filipino cuisine a fascinating exploration of tastes and ingredients.
Whether you’re enjoying a simple street food snack or a festive feast, the flavors of the Philippines are sure to delight and satisfy.
Frequently Asked Questions
What Is the Origin of Chicken Adobo in Filipino Cuisine?
You might be curious about chicken adobo’s origins. It traces back to Spanish colonization when the technique of marinating in vinegar was adapted. Filipinos embraced and transformed it, creating the beloved dish you know today.
How Does Filipino Adobo Differ From Spanish Adobo?
You’ll find Filipino adobo typically uses vinegar, soy sauce, and garlic, creating a tangy, savory taste. In contrast, Spanish adobo often emphasizes paprika, olive oil, and garlic, giving it a smoky, rich flavor profile.
Can Chicken Adobo Be Adapted for Vegetarians?
Absolutely, you can adapt chicken adobo for vegetarians by replacing chicken with tofu or tempeh. Marinate them in soy sauce, vinegar, and spices, then cook as usual. You’ll still enjoy the rich, savory flavors.
What Are Traditional Side Dishes Served With Chicken Adobo?
You’re wondering about traditional side dishes for chicken adobo. Pair it with garlic fried rice, steamed jasmine rice, or pickled vegetables. These sides balance the savory flavors and offer a delightful, authentic dining experience you won’t forget.
How Has Chicken Adobo Evolved in Modern Filipino Households?
In modern households, you might notice chicken adobo’s evolution through ingredient swaps like coconut milk for a creamier texture, or experimenting with different meats. You’ll find variations catering to diverse palates while honoring its traditional roots.
Filipino Cuisine
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pound chicken thighs bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 6 clove garlic crushed
- 1 teaspoon black peppercorns whole
- 3 bay leaves
- 1 tablespoon vegetable oil
- 1 cup water
- 1 tablespoon sugar
- 1 onion sliced
Instructions
- In a large pot, combine the soy sauce, vinegar, crushed garlic, peppercorns, and bay leaves.
- Add the chicken thighs to the pot, ensuring they are submerged in the marinade.
- Marinate the chicken in the fridge for at least 30 minutes or overnight for best results.
- Heat the vegetable oil in the pot over medium heat and add the sliced onion, sautéing until translucent.
- Remove the chicken from the marinade and brown it on all sides in the pot with the onions.
- Pour the marinade into the pot, add the water and sugar, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is tender.
- Remove the lid and simmer for an additional 10-15 minutes to thicken the sauce.
- Let the chicken adobo rest for 10 minutes before serving.
Notes
