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This authentic chicken adobo recipe transforms basic pantry ingredients into a deeply flavorful Filipino classic. The combination of vinegar, soy sauce, and garlic creates an irresistible sauce that perfectly coats tender chicken thighs, making it a reliable weeknight favorite.
The distinctive aroma of simmering adobo - tangy vinegar, savory soy sauce, and fragrant garlic - fills the kitchen with an unmistakable scent that draws everyone to the table.
Essential Ingredients
- Bone-in chicken thighs: The ideal cut for adobo, providing rich flavor and staying tender through cooking
- Filipino cane vinegar: Traditional choice for authentic tang, though distilled white vinegar works well
- Light soy sauce: Provides essential savory depth without overwhelming saltiness
- Brown sugar: Balances the tangy and savory elements
- Garlic cloves: Use whole cloves for proper infusion
- Black peppercorns: Keep them whole for bursts of spice
- Bay leaves: Adds subtle aromatic notes
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Cooking Method
Initial SearBegin by browning the chicken thighs in a heavy-bottomed pan. A moderate sear develops the first layer of flavor without requiring perfect browning.
Sauce DevelopmentAfter removing the chicken, sauté the garlic and peppercorns to release their aromatics. Add vinegar first, followed by soy sauce, sugar, and bay leaves to create the signature adobo sauce.
Braising PhaseReturn chicken to the pan, cover, and simmer until fully cooked. Turn pieces occasionally for even flavor absorption.
Final ReductionUncover and reduce the sauce until it reaches the ideal consistency, coating the back of a spoon.
This recipe demonstrates how simple ingredients and proper technique combine to create exceptional flavor. Traditional Filipino cooking methods elevate basic components into a memorable dish.
Accompaniments
Steamed white rice is the classic pairing, perfect for soaking up the sauce. Add steamed vegetables like bok choy for a complete meal. Traditional garnishes include hard-boiled eggs.
Variations
Regional versions include coconut milk for richness, chili peppers for heat, or potatoes for heartiness. Some cooks add citrus soda for extra tenderizing and subtle sweetness.
Storage
Keeps well refrigerated for 5 days, with flavors continuing to develop. Ideal for meal prep, as the taste improves overnight. Reheat gently to maintain meat tenderness.
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Expert Tips
- Use whole peppercorns rather than ground pepper
- Adjust sugar to balance acidity levels
- Stick with dark meat chicken for best results
This enduring Filipino classic showcases how culinary traditions across cultures have shaped one of the world's great comfort foods. Simple preparation meets complex flavor in this essential dish.
Recipe FAQs
- → Which vinegar is the best to use?
- Traditionally, cane vinegar works great, but white or apple cider vinegar are good substitutes.
- → Do I have to add sugar?
- Not really, but it helps balance the acidity from vinegar and adds depth to the flavor.
- → Can I switch chicken thighs for breasts?
- Yes, though thighs are juicier. Breasts work too; just cook them for a shorter time.
- → What’s typically paired with this dish?
- Steamed white rice is a perfect match to soak up that flavorful sauce.
- → Can I cook this meal in advance?
- Sure! It actually tastes better the next day. Just reheat it gently on the stovetop.
Filipino Chicken Adobo
A tasty Filipino dish of tender chicken thighs simmered in a savory mix of soy sauce, vinegar, garlic, and bay leaves.
Ingredients
→ Main Ingredients
Steps
Heat some oil in a pan. Cook the chicken on both sides until lightly golden, adding salt and pepper as you go. Move the chicken out once browned.
Use a paper towel to clean out any excess grease left in your pan.
Toss in the garlic and black peppercorns and stir them around for about a minute until the smell really comes through.
Pour in the soy sauce, vinegar, water (or broth), sugar, and toss in the bay leaves. Then, add in the browned chicken.
Bring everything to a boil, then turn the heat to low-medium. Put a lid on the pan and cook for 20 minutes.
Take the lid off, and crank up the heat to medium-high. Let the sauce cook down to a thicker consistency for around 5 minutes or until it's how you like it.
Notes
- You don’t need to marinate beforehand
- Skinless chicken is used here to make it healthier
- Usually paired with steamed white rice
Required Tools
- A large pan that comes with a lid
- Paper towels
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes soy ingredients
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 456
- Fats: 16 g
- Carbohydrates: 12 g
- Proteins: 61 g