Traditional Filipino Chicken Adobo

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're looking to explore the flavors of the Philippines, this Traditional Filipino Chicken Adobo is a perfect starting point. Known for its tangy and savory profile, this dish combines simple ingredients to create something truly special. Let's dive into this beloved classic that's sure to become a regular in your meal rotation.

Ingredients for Traditional Filipino Chicken Adobo

The star of this recipe is the chicken thighs, which are juicy and flavorful, perfect for slow simmering. The soy sauce provides a deep umami flavor that forms the base of the dish. Cane vinegar adds the signature tanginess that sets adobo apart from other stews. With garlic, you get a punch of bold flavor and aroma, while the bay leaf infuses a subtle earthiness. Black peppercorns give a kick of spice, and vegetable oil is used for browning the chicken. Water helps to create the broth, and a touch of sugar balances the flavors. Finally, the chopped scallions provide a fresh, vibrant garnish to finish the dish.

Tips & Tricks

  • Marinate the chicken longer if possible for deeper flavor; overnight is ideal.
  • Use a mix of chicken parts if you prefer variety in texture and flavor.
  • Adjust the vinegar to your taste; add more if you like a sharper tang.

Serving Suggestions

Adobo pairs wonderfully with steamed jasmine rice, which absorbs the flavorful sauce. For a complete meal, serve it alongside garlicky sautéed greens or a simple fresh cucumber salad to balance the richness of the dish.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but be aware that chicken breasts may dry out more quickly. Keep an eye on the cooking time to prevent overcooking.
Is there a substitute for cane vinegar?
You can use apple cider vinegar or white vinegar, though the flavor will slightly differ. Adjust the quantity to taste.

Traditional Filipino Chicken Adobo Recipe Walkthrough

Start by marinating the chicken thighs. In a large bowl, mix together the chicken, soy sauce, and half of the crushed garlic. Let this sit for at least 30 minutes, allowing the flavors to meld.

Next, heat the vegetable oil in a large pot over medium-high heat. Add the remaining garlic and sauté it until it turns a lovely golden brown. This should take about a minute—just be careful not to burn it.

Now, take the marinated chicken and add it to the pot. Brown the chicken on all sides. This step is key to locking in flavor and giving the chicken that desirable caramelized exterior.

Pour the marinade from the bowl into the pot, along with the cane vinegar, water, bay leaf, and peppercorns. Stir everything well, and bring the mixture to a boil. Once it's bubbling nicely, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This is when the magic happens, as the chicken gets tender and the flavors develop.

After the 30 minutes are up, uncover the pot. Add the sugar and salt to taste. Let the adobo cook for another 5 minutes to thicken the sauce slightly. The sauce should have a rich, glossy finish.

To serve, sprinkle the adobo with chopped scallions for a fresh, green touch. Enjoy!

Why You'll Love This Recipe

  • Authentic flavor with minimal ingredients.
  • Simple preparation and cooking process.
  • Perfect balance of savory, tangy, and just a hint of sweetness.
  • Great for meal prep—tastes even better the next day!

Ingredients

2 lbs chicken thighs
1/2 cup soy sauce
1/2 cup cane vinegar
6 cloves garlic, crushed
1 bay leaf
1/2 teaspoon black peppercorns
1 tablespoon vegetable oil
1 cup water
1 tablespoon sugar
Salt to taste
2 tablespoons chopped scallions for garnish

Step-by-step Instructions

1. In a large bowl, combine the chicken, soy sauce, and half the garlic. Marinate for at least 30 minutes.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the remaining garlic and sauté until golden brown.
3. Add the marinated chicken to the pot and brown on all sides.
4. Pour in the marinade, vinegar, water, bay leaf, and peppercorns. Stir well and bring to a boil.
5. Lower the heat, cover, and simmer for 30 minutes or until the chicken is tender.
6. Add sugar and salt to taste, and cook uncovered for another 5 minutes to thicken the sauce.
7. Garnish with chopped scallions before serving.

Ratings and Comments

Thank you for your rating!