Kumusta, flavor seekers! Ella here, and today we’re taking a culinary journey to the Philippines with the iconic Chicken Adobo. This dish is a perfect harmony of tangy, savory, and slightly sweet flavors that’ll make your taste buds do a happy dance. Get ready for a serious flavor kapow that’ll transport you straight to the bustling streets of Manila!
Why You’ll Fall in Love with This Chicken Adobo
- Bold, complex flavors from simple ingredients
- Tender, fall-off-the-bone chicken
- One-pot wonder for easy cleanup
- Gets better with time – hello, leftovers!
- Versatile – great with rice, in tacos, or on sandwiches
Let’s dive into this Filipino flavor fiesta!
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup Filipino cane vinegar (or white vinegar)
- 1/2 cup water
- 1/4 cup brown sugar
- 1 whole head of garlic, cloves separated and peeled
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
Instructions
- In a large bowl, combine soy sauce, vinegar, water, brown sugar, garlic cloves, bay leaves, and peppercorns. Add chicken and marinate for at least 30 minutes (or up to 3 hours for more flavor).
- Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
- Remove chicken from marinade (reserve the marinade) and place skin-side down in the hot oil. Cook until golden brown, about 3-4 minutes per side.
- Pour the reserved marinade over the chicken. Bring to a boil, then reduce heat to low and simmer, covered, for about 25-30 minutes.
- Remove lid and continue to simmer for another 15-20 minutes, or until sauce has reduced and thickened slightly.
- Serve hot over steamed rice, garnished with sliced green onions.
Tips for Adobo Perfection
- Use Filipino cane vinegar for authentic flavor if you can find it
- Don’t skip the marinating step – it’s key for flavor infusion
- Leave the skin on for extra flavor, but remove it before eating if you prefer
- For a drier adobo, remove the chicken once cooked and reduce the sauce further
- Let it rest overnight in the fridge for even better flavor the next day
Variations to Try
- Use pork belly instead of chicken for Pork Adobo
- Add coconut milk for a creamier sauce (Adobo sa Gata)
- Throw in some potatoes or hard-boiled eggs for extra substance
- Try it with a mix of chicken and pork for Adobong Manok at Baboy
- Add a splash of coconut vinegar for a twist on the classic
This Filipino Chicken Adobo is my secret weapon when I want to impress guests with bold, unforgettable flavors. It’s like a party in your mouth where every bite is a celebration! Whether you’re new to Filipino cuisine or a long-time adobo lover, this recipe is sure to become a staple in your kitchen.
