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Filipino Adobo Chicken, the national dish of the philippines is essentially the most delicious chicken braised in vinegar, soy sauce and a lot of garlic.
Filipino Adobo Chicken
This easy, savory chicken dish has turn out to be a staple in my home. Because it simmers, your kitchen fills with an intoxicatingly sweet and sour aroma that can leave you excited to eat. Not only is it so easy to make, with just 7 ingredients, it’s also incredibly flavorful, and my kids adore it! More of my favorite, easy-to-make chicken dishes are these Braised Chicken Thighs with Mushrooms and Leeks and Chicken Thighs with Shallots in Red Wine Vinegar.
My friend Liren of Kitchen Confidante graciously shared her family’s Filipino chicken adobo recipe with me, which I barely modified to cut back the fat. It has since turn out to be a staple in my house. We serve the adobo chicken over white, fluffy rice to make it a whole meal.
What’s Filipino adobo sauce fabricated from?
- Soy Sauce: I wish to use low-sodium soy sauce, but regular works too.
- Vinegar: Use a 3rd cup of apple cider vinegar, white vinegar will also be used.
- Garlic: Crush a small head of garlic – about eight garlic cloves.
- Peppercorns: Grind six black peppercorns with a mortar and pestle. For those who don’t have whole peppercorns, use a couple of quarter teaspoon of black pepper.
- Bay Leaves: You’ll need 4 bay leaves for extra flavor.
- Jalapeño: Chop one jalapeñ For those who want an additional kick, leave within the seeds and ribs, or remove them for a milder dish.
- Water: Add a half cup of water to the pot once you simmer the chicken.
- Chicken Pieces: Remove the skin from 8 chicken drumsticks. Thighs also work. I prefer using dark meat, but in the event you actually need white meat, I’d use bone-in chicken breasts. I remove the skin to make this healthier, but in the event you prefer skin-on chicken, it can work effective.
The right way to Make Filipino Chicken Adobo
- Marinate the chicken in vinegar, soy sauce, garlic, jalapeño, and pepper overnight. For those who’re pressed for time, just marinate it for 4 hours, and it’ll still be delicious.
- Simmer: Put the drumsticks, water, bay leaves, and pour the marinade right into a deep large skillet or Dutch oven, cover the pot, bring it to a boil and cook on medium-low heat for about 45 minutes.
- Reduce: Remove the lid and cook for about quarter-hour until the sauce reduces.
- Serve: Discard the bay leaves and serve the chicken adobo with rice.
The right way to Reheat Chicken Adobo
Leftover chicken will last refrigerated for as much as 4 days. To reheat it, microwave it until warm. You can too freeze it for as much as 3 months and thaw it overnight within the fridge.
Variations:
- Protein: The adobo sauce would even be great on pork shoulder or lean pork center loin. Try my slow cooker adobo pulled pork recipe here.
- Soy Sauce: Use coconut aminos in the event you’re paleo or tamari in the event you’re gluten-free.
- Vinegar: Swap apple cider for rice vinegar.
- Acidity: If the sauce is simply too sour for you, add a tablespoon of brown sugar or honey to balance it.
- Pressure Cooker: I’ve gotten quite a lot of questions on cooking this Filipino chicken adobo within the Quick Pot. I all the time make it on the stove, but you could possibly try cooking it on high pressure using the poultry button for 25 minutes.
More Chicken Recipes You’ll Love
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 4 servings
Serving Size: 2 drumsticks
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Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for no less than an hour (overnight is right).
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Put chicken, 1/2 cup water, bay leaves and marinade right into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
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Remove the duvet and cook an extra quarter-hour, until the sauce reduces.
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Discard bay leaves and serve over rice in the event you wish.
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Serving: 2 drumsticks, Calories: 175 kcal, Carbohydrates: 5 g, Protein: 27 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 105 mg, Sodium: 820 mg, Fiber: 0.5 g