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)
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.
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.
Recipe by
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...