Flavorful Chicken Adobo made alongside incredibly tender chicken thighs in addition to a tangy vinegar and rich soy based sauce. The chicken is browned so cooks correct in the sauce for enough of time to absorb all those delicious flavors. It’sec the perfect slow chicken dinner recipe!
What is Chicken Adobo?
Chicken adobo is 1 of the nigh pop Filipino dishes, and it seems every bit though everyone has their ain mode of making it. Bone-in peel-on chicken pieces are braised in a super unproblematic sauce made upwards of minimal ingredients nonetheless it packs a flavorful punch.
You’ll ever find soy sauce too vinegar inwards the dish. Then inward authentic adobo in that location’second usually garlic, bay leaves together with black peppercorns. Then not e'er touchstone is carbohydrate. I personally intend the saccharide is a must to remainder the salt too acidity of the sauce. I’ve made it without and it’s non nearly as proficient.
What About Marinating or Browning?
Sometimes chicken is marinated inwards the sauce, other times that pace is skipped. I skip it because I intend it has plenty time to soak up flavour spell cooking. Frequently you lot’ll find chicken is browned beginning in adobo, other recipes just add raw thighs correct to the sauce mixture in addition to simmer. But why not dark-brown it to add more season?
Then y'all’ll find variations on the ingredients used for case the type of vinegar tin can vary from cane vinegar, to kokosnoot vinegar or palm vinegar. And approximately people similar to add a vegetable right to the dish patch simmering such equally potatoes as well as onions.
And every bit far as the soy sauce goes, for me I discover total forcefulness soy sauce to live overwhelmingly salty then I similar to purpose one-half regular together with one-half low-sodium.
The keen affair well-nigh this dish is that it’s pretty forgiving and then ingredients tin can be adjusted to taste. I the thought is to stick to the staple ingredients as well as to have enough of sauce then the chicken ends upward nicely seasoned and and then at that place’s extra sauce to serve over rice.
I highly recommend this recipe, non only will the whole family unit savour it just it’sec a breeze to make! Then but serve it alongside white or dark-brown rice together with a steamed vegetable to consummate the easy repast.
Chicken Adobo Ingredients:
- Cane vinegar – this is a pop filipino vinegar made from sugar cane (though it is not sweet). Keep inwards heed the potent acidic punch will note downwards equally the sauce simmers.
- Soy sauce – touchstone soy sauce or depression-sodium soy sauce can be used based on personal preference. I prefer half of each or only depression-sodium or it’sec too salty for me.
- Brown carbohydrate or palm saccharide – this tin can live adjusted to gustation. You can add more than for a slightly sweeter sauce. If yous don’t take either on paw white saccharide plant dandy also.
- Black peppercorns – if preferred yous tin can use ground dark pepper – simply function freshly ground for best flavor.
- Vegetable fossil oil – this is used for browning and so yous solely require one Tbsp.
- Chicken thighs – function os-inwards peel-on thighs, chicken legs or drumsticks will function swell hither also.
- Garlic cloves – exclusively function fresh garlic, no substitutes. If preferred you can piece the cloves into a span slices instead of crushing.
- Bay leaves – I use dried only fresh volition go nifty too.
How to Make Chicken Adobo:
- Make sauce: In a drinking glass mensuration loving cup whisk together vinegar, soy sauce, dark-brown carbohydrate, together with peppercorns. Set aside.
- Brown chicken thighs: Heat crude in a big pot over medium-high oestrus. Dab peel on chicken dry with newspaper towels then add together iii thighs to pot, peel side downwards. Let sear until golden brown on bottom, most 4 – half dozen minutes.
- Transfer chicken to a plate and then repeat alongside remaining iii thighs, patch adding garlic to pan with chicken during the terminal 30 seconds to saute briefly to withdraw harsh seize with teeth.
- Add sauce mixture too simmer: Remove pan from estrus too carefully pour inward vinegar mixture, render 3 chicken pieces to the pot, peel side downwards. Nestle inward bay leaves. Bring sauce only to a boil and then trim down estrus as well as, comprehend as well as simmer over depression rut xx minutes.
- Turn chicken halfway through cooking (for even cooking together with season on both sides): Flip chicken to contrary side, go on to simmer until chicken is cooked through too tender, about twenty minutes longer.
- Remove bay leaves. Serve chicken warm over rice with some of the sauce spooned over**.
Where Can I Find Cane Vinegar?
Cane vinegar can live constitute online, stores such every bit Amazon. Or you tin can normally detect it at a local Asian grocery store. It’sec not a must though, I’ve as well made this amongst rice vinegar as well as it’sec every bit equally delicious.
Tips for the Best Filipino Chicken Adobo:
- Brown the chicken start for best flavour, as well as chocolate-brown inward two batches or it’s volition be overcrowded too won’t chocolate-brown.
- Use os-in, skin-on chicken for added flavor.
- Simmer over depression rut for the near tender cease effect.
- For a thicker sauce to serve with rice simmer with a piddling cornstarch slurry, don’t endeavor reducing! Some recipes make this merely sauce ends upwards way also salty in my view.
- Optionally yous tin trim back excess peel in addition to visible fatty from chicken and then sauce isn’t overly greasy.
More Asian Recipes You’ll Love:
- Beef as well as Broccoli
- Chicken Teriyaki
- Orange Garlic Shrimp
- Sweet together with Sour Chicken
- Sweet and Sour Salmon
- Teriyaki Salmon
Chicken Adobo
Ingredients
- 1/ii loving cup cane vinegar or rice vinegar
- 1/ii cup soy sauce (meet notes*)
- one Tbsp chocolate-brown sugar or palm sugar
- one tsp dark peppercorns
- one Tbsp vegetable crude
- six bone-inwards, pare-on chicken thighs (almost two one/ii lbs) , trimmed of excess peel in addition to fat
- 5 medium garlic cloves, crushed slightly too peeled
- iii bay leaves
Instructions
- In a glass measuring loving cup whisk together vinegar, soy sauce, dark-brown saccharide, in addition to peppercorns. Set aside.
- Heat crude oil inward a big pot over medium-high rut. Dab peel on chicken dry out alongside paper towels then add iii thighs to pot, pare side downward. Let sear until gilt brown on bottom, near four - six minutes.
- Transfer chicken to a plate so repeat with remaining three thighs, patch adding garlic to pan amongst chicken during the terminal thirty seconds to saute briefly to withdraw harsh bite.
- Remove pan from estrus as well as carefully pour inwards vinegar mixture, return three chicken pieces to the pot, pare side downward. Nestle in bay leaves. Return to oestrus, take sauce but to a boil so trim rut to low, cover too simmer xx minutes.
- Flip chicken to opposite side, go along to simmer, uncovered, until chicken is cooked through in addition to well-nigh 20 minutes longer.
- Remove bay leaves. Serve chicken warm over rice with more or less of the sauce spooned over**.
Notes
- *I've found I similar the blend of one/four cup regular soy sauce together with 1/iv cup low-sodium soy sauce. If you similar things salty you lot tin use ane/2 loving cup regular soy sauce, if you lot like things less salty use one/ii loving cup low-sodium soy sauce.
- **To thicken the sauce I don't recommend simmering longer afterward chicken has been removed to cut down farther - sauce volition live too salty. Instead if you lot'd prefer it thicker I recommend whisking together 2 tsp cornstarch alongside ane Tbsp water and so adding to the pot with the sauce and simmering almost 30 - lx seconds, stirring constantly, merely until thickened slightly.
- Other variations on this recipe include adding ane pocket-sized yellow onion (sliced), 1/two loving cup coconut milk, or adding one sliced Thai chili for estrus. You tin can also go far sweeter if desired by adding more than palm or brownish carbohydrate.
- Nutrition approximate based on using low-sodium soy sauce.
Amount Per Serving
Calories 400
Calories from Fat 261
% Daily Value*
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