Filipino Chicken Adobo
Filipino Chicken Adobo is the national dish of the Philippines. It's an effortless recipe that yields juicy, tender chicken coated in a sweet savory glaze with little pops of heat from peppercorns. Adobo is one way of preserving meat in the Philippines since we have a hot weather, to lengthen...
Ingredients
Chicken and Marinade
- 750gchicken wings
- 3clovegarlic, minced
- 1/3cupsoy sauce
- 1/3cupwhite vinegar
- 2tbspwhite vinegar
- 4piecebay leaves (fresh) or 3 dried
For cooking
- 2tbspoil (vegetable, canola or peanut)
- 3clovegarlic, minced
- 1piecesmall brown onion, diced
- 1 1/2cupwater
- 2tbspbrown sugar
- 1tbspwhole black pepper
Serving
- 2piecegreen onions/scallions, sliced (garnish)
Nutrition (per serving)
Calories
488.8kcal (24.44%)
Protein
38.8g (77.5%)
Carbs
30.0g (10.91%)
Sugars
7.5g (15%)
Healthy Fat
11.3g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
How to make Filipino Chicken Adobo
Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove chicken from skillet and set aside.
Heat the remaining oil in the skillet. Add garlic and onion, cook for 1.5 minutes.
Add the reserved marinade, water, sugar, and black pepper. Bring it to a simmer then turn heat down to medium-high. Simmer for 5 minutes.
Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
488.8kcal (24.44%)
Protein
38.8g (77.5%)
Carbs
30.0g (10.91%)
Sugars
7.5g (15%)
Healthy Fat
11.3g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Can also use bone-in thighs, wings, or drumsticks (add 3/4 cup water and simmer for 30 minutes).
For chicken breast, add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.
Use all-purpose or light soy sauce. Do not use dark soy sauce as it is too intense for this sauce once reduced.
FAQS
What is the best way to marinate chicken for Filipino Chicken Adobo?
For the best flavor, marinate the chicken in a mixture of soy sauce, vinegar, minced garlic, and bay leaves for at least 20 minutes, but ideally overnight. This allows the chicken to absorb the savory and tangy flavors that are characteristic of Filipino Chicken Adobo.
Can I make Filipino Chicken Adobo gluten-free?
Yes, you can easily make Filipino Chicken Adobo gluten-free by using tamari or a gluten-free soy sauce alternative instead of regular soy sauce. This way, you can enjoy the same delicious flavors without the gluten.
How should I store leftover Filipino Chicken Adobo?
Store leftover Filipino Chicken Adobo in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Just make sure to reheat it thoroughly before serving.
What can I serve with Filipino Chicken Adobo?
Filipino Chicken Adobo is traditionally served over steamed white rice, which helps soak up the delicious sauce. You can also pair it with a side of sautéed vegetables or a fresh salad to balance the flavors.
What are some good substitutions for ingredients in Filipino Chicken Adobo?
If you don't have chicken wings, you can use chicken thighs or drumsticks instead. For vinegar, you can substitute with apple cider vinegar or rice vinegar. If you prefer a sweeter sauce, you can increase the amount of brown sugar or add a bit of honey.
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Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines. I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...
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