Authentic Chicken Adobo: A Filipino Comfort Food Classic

Chicken Adobo is arguably the most well-known and beloved Filipino dish. This savory, tangy, and slightly sweet braised chicken is a staple in Filipino households, passed down through generations. Its origins are rooted in the pre-refrigeration era when Filipinos used vinegar and salt to preserve meat. The Spanish later adopted the method and named it “adobar,” meaning “to marinade.”

What makes Chicken Adobo so special is its simplicity and adaptability. The basic ingredients – chicken, vinegar, soy sauce, garlic, peppercorns, and bay leaves – create a complex and deeply satisfying flavor profile. The vinegar tenderizes the chicken while providing a tangy counterpoint to the salty soy sauce. The garlic and peppercorns add warmth and depth, while the bay leaves contribute a subtle, aromatic note. Each family has their own unique twist, making every adobo slightly different but equally delicious.

This recipe aims to provide a traditional and authentic Chicken Adobo experience. It’s perfect for a weeknight dinner or a comforting weekend meal. Serve it with steamed rice to soak up all that flavorful sauce!

Ingredients:

• 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1 cup white vinegar (or Filipino cane vinegar, if available)
• 1/2 cup soy sauce (preferably Filipino soy sauce)
• 1 head garlic, peeled and crushed
• 1 tablespoon whole black peppercorns
• 4-5 bay leaves
• 1 tablespoon vegetable oil
• 1 cup water (or chicken broth for extra flavor)
• 1-2 tablespoons brown sugar (optional, for a touch of sweetness)
• Salt to taste (optional, be mindful of the soy sauce’s saltiness)
• Steamed rice, for serving

Equipment:

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife

Instructions:

1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps to remove any excess moisture and allows the chicken to brown better.
2. Sauté the Garlic: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the crushed garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
3. Sear the Chicken: Add the chicken pieces to the pot, skin-side down. Sear them for about 3-5 minutes per side, or until nicely browned. Searing the chicken adds depth of flavor to the adobo. Don’t overcrowd the pot; work in batches if necessary. Remove the chicken from the pot and set aside.
4. Combine the Sauce Ingredients: In the same pot, add the vinegar, soy sauce, peppercorns, and bay leaves. Bring the mixture to a simmer over medium heat.
5. Return the Chicken to the Pot: Gently place the seared chicken pieces back into the pot, ensuring they are mostly submerged in the sauce. Add water (or chicken broth) to cover the chicken if necessary.
6. Simmer the Adobo: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for at least 45-60 minutes, or until the chicken is cooked through and very tender. The longer it simmers, the more flavorful it will become.
7. Adjust the Flavor: After simmering, taste the sauce and adjust the seasoning as needed. If you prefer a sweeter adobo, add 1-2 tablespoons of brown sugar. If it’s too sour, add a pinch of salt. Remember to be mindful of the saltiness of the soy sauce.
8. Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the chicken from the pot and set aside. Increase the heat to medium-high and let the sauce simmer uncovered for 5-10 minutes, or until it reduces to your desired consistency. Be careful not to burn the sauce.
9. Serve: Return the chicken to the pot and toss to coat with the sauce. Serve hot with steamed rice. Garnish with chopped green onions or cilantro, if desired.

Tips and Variations:

• Type of Vinegar: While white vinegar is commonly used, Filipino cane vinegar (sukang iloko) offers a more authentic flavor. Apple cider vinegar can also be used as a substitute.
• Soy Sauce: Filipino soy sauce is generally saltier and more umami-rich than other types of soy sauce. If using a different soy sauce, you may need to adjust the amount.
• Chicken Parts: While bone-in, skin-on chicken thighs and drumsticks are recommended for their flavor and tenderness, you can also use chicken breasts or wings. Adjust the cooking time accordingly.
• Adding Potatoes or Eggs: Some variations of Chicken Adobo include potatoes or hard-boiled eggs. Add diced potatoes during the last 30 minutes of simmering, or add hard-boiled eggs during the last 15 minutes.
• Spicy Adobo: For a spicy kick, add a few chopped chili peppers (such as bird’s eye chilies) to the pot along with the garlic.
• Adobo with Coconut Milk (Adobong Gata): For a richer and creamier adobo, add 1 can (13.5 oz) of coconut milk to the pot during the last 15 minutes of simmering.
• Make it Ahead: Chicken Adobo tastes even better the next day, as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Serving Suggestions:

• Serve with steamed white rice or brown rice.
• Pair with a side of sautéed vegetables, such as bok choy or green beans.
• Enjoy with a refreshing atchara (pickled papaya) to balance the richness of the adobo.

Conclusion:

Chicken Adobo is more than just a recipe; it’s a taste of Filipino culture and a symbol of home. This simple yet flavorful dish is a testament to the power of basic ingredients and time-honored cooking techniques. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you in creating a truly authentic and satisfying Chicken Adobo experience. Enjoy!

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Authentic Chicken Adobo

A classic Filipino dish featuring chicken braised in vinegar, soy sauce, garlic, and peppercorns. Tender, flavorful, and comforting.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 lbs Bone-in, skin-on chicken pieces Thighs and drumsticks work best
• 1 cup White vinegar Or Filipino cane vinegar
• 0.5 cup Soy sauce Preferably Filipino soy sauce
• 1 head Garlic Peeled and crushed
• 1 tablespoon Whole black peppercorns
• 4 Bay leaves
• 1 tablespoon Vegetable oil
• 1 cup Water Or chicken broth
• 2 tablespoons Brown sugar Optional
• to taste Salt Optional

Instructions

 

Preparation Steps

• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the crushed garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
• Add the chicken pieces to the pot, skin-side down. Sear them for about 3-5 minutes per side, or until nicely browned. Remove the chicken from the pot and set aside.
• In the same pot, add the vinegar, soy sauce, peppercorns, and bay leaves. Bring the mixture to a simmer over medium heat.
• Gently place the seared chicken pieces back into the pot, ensuring they are mostly submerged in the sauce. Add water (or chicken broth) to cover the chicken if necessary.
• Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for at least 45-60 minutes, or until the chicken is cooked through and very tender.
• After simmering, taste the sauce and adjust the seasoning as needed. If you prefer a sweeter adobo, add brown sugar. If it's too sour, add a pinch of salt.
• If you prefer a thicker sauce, remove the chicken from the pot and set aside. Increase the heat to medium-high and let the sauce simmer uncovered for 5-10 minutes, or until it reduces to your desired consistency. Be careful not to burn the sauce.
• Return the chicken to the pot and toss to coat with the sauce. Serve hot with steamed rice.

Notes

Serve with steamed rice and enjoy!