Chicken Adobo is a quintessential Filipino dish known for its rich, tangy, and savory flavor profile, a staple in any Filipino household. This recipe captures the essence of traditional Filipino cooking by simmering chicken in a marinade of soy sauce, vinegar, garlic, peppercorns, and bay leaves, creating a dish that’s bursting with flavor. It’s a simple yet hearty meal that’s both easy to prepare and incredibly satisfying, perfect for family dinners or when you need a comforting meal.
The magic of Chicken Adobo lies in its ability to transform basic ingredients into a deeply flavorful dish that improves with time, often tasting even better the next day. Whether you’re new to Filipino cuisine or a seasoned pro, this Chicken Adobo recipe is sure to impress.
Why You’ll Love This Recipe:
- Deeply Flavorful: The combination of soy sauce and vinegar creates a deliciously tangy and savory sauce that’s uniquely Filipino.
- Easy to Make: With minimal prep and simple cooking techniques, this dish is approachable for cooks of all skill levels.
- Versatile: Serve it with steamed rice for a fulfilling meal, or shred the chicken for use in tacos, sandwiches, or salads.
Ingredients:
- 1/4 cup soy sauce
- 1/2 cup white Filipino cane vinegar, or distilled white vinegar
- 6-8 cloves garlic, smashed with the side of a knife and peeled
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 6 skin-on bone-in chicken thighs
Instructions:
- Combine Ingredients: Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan.
- Add Chicken: Nestle the chicken thighs, skin side down, into the pan.
- Simmer: Bring the liquid to a boil over high heat. Then, cover and simmer over low heat for 20 minutes.
- Turn Chicken: Turn the chicken over, cover again, and simmer for an additional 10 minutes.
- Reduce Sauce: Uncover the pan and increase the heat to high, bringing the sauce back to a boil. Continue boiling the sauce, uncovered, while occasionally turning and basting the chicken, until it reduces by half and thickens slightly, about 5–7 minutes.
- Serve: Serve the chicken hot with steamed white rice, using the reduced sauce as a delicious glaze or gravy.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezer: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips:
- Vinegar Variety: Experiment with different types of vinegar for varying acidity and sweetness levels.
- Enhancing Flavor: For a richer taste, marinate the chicken in the soy sauce and vinegar mixture overnight before cooking.
- Serving Suggestions: Pair with a side of pickled vegetables or a simple cucumber salad to balance the richness of the adobo.
