Ah, chicken adobo—a symphony of flavors that takes me straight back to my grandma’s bustling kitchen, where the air was always thick with the scent of soy sauce and vinegar simmering away. I can almost hear her now, chatting about her favorite telenovela while expertly stirring the pot, her hands moving faster than a TikTok dance trend. This dish, with its tender chicken soaked in a savory, tangy sauce, is like a warm hug on a rainy afternoon—comfort food at its finest.
Steps
- In a bowl, mix chicken thighs with minced garlic, soy sauce, white vinegar, and bay leaves. Allow the chicken to marinate for at least 20 minutes or up to overnight.
- Heat 1 tablespoon of oil in a skillet over high heat. Remove chicken from the marinade (keep the marinade) and sear each side of the chicken until browned, about 1 minute per side. Set the chicken aside.
- In the same skillet, add the remaining oil and cook diced onion and minced garlic for about 1.5 minutes until fragrant.
- Pour in the reserved marinade, water, sugar, and black pepper into the skillet. Bring the mixture to a simmer, then reduce the heat to medium-high and simmer for 5 minutes.
- Place the chicken back into the skillet, smooth side down, and simmer uncovered for 20 to 25 minutes. Turn the chicken at about the 15-minute mark, allowing the sauce to reduce to a thick, syrupy glaze.
- If the sauce isn’t thick enough, remove the chicken and let the sauce simmer alone until it thickens. Return the chicken to the skillet to coat it in the glaze.
- Serve the glazed chicken over rice, optionally garnishing with sliced green onions.
Ingredients
- 750g / 1.5 lb boneless, skinless chicken thigh fillets (5-6 pieces)
- 3 cloves of garlic, minced (for marinade)
- 1/3 cup (85ml) soy sauce (ordinary all-purpose or light)
- 1/3 cup + 2 tbsp white vinegar
- 4 fresh bay leaves or 3 dried bay leaves
- 2 tbsp oil (vegetable, canola, or peanut), divided
- 3 cloves of garlic, minced (for cooking)
- 1 small brown onion, diced
- 1 1/2 cups (375 ml) water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper or 2 tsp coarse cracked pepper
- 2 green onions/scallions, sliced (for garnish)
FAQ
- Can I use chicken breast instead of thighs for Chicken Adobo?
- It is recommended to use chicken thighs instead of breast because the fat content in thighs helps transform the sauce into a glaze. While you can use chicken breast, you may need to add extra oil to achieve a similar effect.
- What type of soy sauce should I use for this recipe?
- You should use all-purpose or light soy sauce for this recipe. Avoid using dark soy sauce, as it is too intense and will affect the balance of flavors once the sauce is reduced.
- Is it possible to use other types of vinegar besides white vinegar?
- Yes, you can substitute white vinegar with any clear vinegar such as rice wine, apple cider, or sherry vinegar.
- How should I serve Filipino Chicken Adobo?
- Chicken Adobo is best served over rice to soak up the flavorful sauce. If you’re looking for a low-calorie option, you can also serve it with cauliflower rice.
- What can I do with leftover sauce from Chicken Adobo?
- The leftover sauce can be used to make a delicious fried rice. Simply fry up cooked rice with chopped pieces of the chicken, some Asian greens, and the leftover sauce for a quick and flavorful meal.
Tips
- Ensure you use chicken thighs instead of breast as the fat content is crucial for the sauce to reduce into a proper glaze. If you only have chicken breast, consider adding some oil to the sauce to help achieve the desired texture.
- Avoid using dark soy sauce for this recipe as it can overpower the flavor once it’s reduced. Stick to all-purpose or light soy sauce for the best balance in taste.
- Marinate the chicken for at least 20 minutes to allow the flavors to penetrate the meat. If you have more time, marinating overnight will enhance the taste even further.
- If the sauce isn’t thickening to your liking, remove the chicken and allow the sauce to simmer on its own until it reaches a syrupy consistency, then return the chicken to coat it in the glaze.
Equipment
- Skillet – A high-quality skillet for searing and simmering the chicken.
- Garlic Press – For mincing garlic cloves efficiently.
- Pepper Grinder – If you opt for coarse cracked pepper instead of whole peppercorns, a grinder might be necessary.
- Cooking Thermometer – Ensures chicken is cooked to the right temperature, though not explicitly mentioned, it’s useful for general cooking.
- Marinating Bowl with Lid – Useful for marinating the chicken and storing it in the refrigerator.
