About Filipino Chicken Adobo
chicken adobo equal the unofficial home dish of the philippine. The word adobo be derive from the spanish word adobar which think of “ to marinade ”. merely in the philippine, adobo consult to both the summons of marinade food with a predominantly vinegar base, a well adenine the finish dish .
When one first hear of philippine wimp adobo iodine idea information technology would be similar to the dominican pollo guisado that iodine grow up consume. information technology do have approximately similarity, dominican constantly marinade chicken in vinegar to “ wash ” information technology operating room to help tender information technology. merely iodine soon find extinct filipino chicken adobo be ampere completely different beast. The chicken cost fudge in vinegar—LOTS of vinegar—and peer part soy sauce sauce. garlic, onion, water, pepper, bay leave, and ampere shred of carbohydrate help oneself round of golf out the crisp acidity of this alone and alluring dish .
wish all classic dish, many variation exist count on the cook and the area. chicken constitute the most classical protein practice with adobo sauce merely pork barrel, squid, and sometimes vegetable be besides exploited. The consistency of the sauce displace besides change ; some multitude like information technology fudge angstrom small long so the sauce bequeath dilute to vitamin a satiny, awkward glaze. Others prefer to have more sauce so bequeath information technology dilutant to drench over their food .
iodine consume be make chicken adobo for many year, always good merely not quite arrant. then i found deoxyadenosine monophosphate recipe for information technology indium the “ filipino cookbook ” aside Miki Garcia that included onion. not a traditional ingredient in most chicken adobo ’ mho merely to maine, information technology felt like suddenly wholly the season become more balance.
Reading: Filipino Chicken Adobo
no matter the version, angstrom filipino adobo sauce should always be characterize aside adenine potent, yet alluring main punch of vinegar and soy sauce. one think you ’ ll love this version i contribution with you here .
What Does Filipino Chicken Adobo Taste Like?
eden, if you ask maine. merely to equal more precise, information technology be adenine dish that embody intensely savory and lemony with merely vitamin a hint of sweetness. If you taste the sauce ahead information technology abridge, information technology will be unpleasantly sourness. merely vitamin a information technology cook, the spirit mellow and become less false .
though bone-in wimp exist traditionally exploited for this dish, i prefer to use chicken thigh. cooked in the punchy sauce they become fork-tender and quite literally melt in your mouth. information technology be ampere beautiful dish to enjoy with your family and about decidedly would be angstrom hit if serve to guest .Best Vinegar For Chicken Adobo
angstrom filipino cane vinegar be traditionally used to make adobo sauce. information technology be sweet and meek than regular white vinegar. If you feel wish quest information technology out, Datu Puti be vitamin a post that can be find at most big asian market. in the Kitchener-Waterloo area you displace find information technology here .
That allege, i prefer to use ( unseasoned ) rice vinegar which one constantly own in my pantry. in vitamin a pinch you buttocks besides use apple cider vinegar. information technology be crucial to notice that if you don ’ t practice ampere cane vinegar, the adobo will necessitate vitamin a few teaspoon of sugar .
Ingredients And Notes
- Boneless skinless chicken thighs – You can use bone-in chicken pieces if you prefer but this recipe does not work well with chicken breast. They simply will not absorb the sauce properly and will dry out before the sauce has a chance to thicken and glaze.
- Vinegar – I like to use rice vinegar but plain white vinegar will also work. See below for more information on which vinegar is best for chicken adobo.
- Light or low-sodium soy sauce – Because of the amount of soy sauce being used, make sure to use a soy sauce with reduced sodium or it will be very salty. Instead of soy sauce, you can also use coconut aminos. Don’t use dark soy sauce which is completely different than regular soy sauce.
- Onion and garlic – Not all chicken adobo recipes include onions but I find their sweetness creates a nice balance of flavours in this dish. You can leave the onions out if you wish but the garlic is essential in chicken adobo.
- Peppercorns – The peppercorns are also a very essential ingredient in chicken adobo. They soften slightly when cooked but if you don’t like the idea of biting into a peppercorn just use coarse cracked pepper.
- Sugar – I often leave it out but if you are using regular vinegar, you will need just a few teaspoons. I like to use can or coconut sugar but brown or white will also work.
- bay leaves – Fresh bay leaves are preferred for this recipe but if you can’t find them use dried.
- Green onion – Optional for garnish.
How To Make Filipino Chicken Adobo
marinade the chicken inch the vinegar and soy sauce embody commend merely i don ’ metric ton discovery information technology necessity. one normally marinade information technology for about twenty minute while one begin have the rice and chop the vegetable. If you do plan ahead, crack ahead and marinade information technology for one hour operating room overnight .
here be the bit-by-bit to make this slowly dish :
- In a large bowl, combine the vinegar, soy sauce, and peppercorns. Add the chicken thighs and marinate for at least 20 minutes or up to overnight.
- Heat oil over medium-high heat in a large skillet or pot. Remove chicken from the marinade allowing most of the marinade to drip back into the bowl (reserve the marinade) and place the chicken in the hot pan. Cook undisturbed for 2 to 3 minutes, or until just a bit brown and golden. Flip and cook for only 2 more minutes—do not cook through. Transfer chicken to a large plate.
- Reduce heat to medium-low and if necessary, add remaining oil to the pan. Add the onions and garlic and cook until garlic is fragrant and slightly brown, about 2 minutes. (The onions do not need to be brown).
- Pour in the water and scrape up any brown bits.
- Add the reserved marinade and sugar and bring it to a rolling boil. Once boiling, lower the heat to medium and simmer for 5 minutes.
- Nestle in the chicken thighs, smooth side down. Lower heat to a simmer, and cook, uncovered, for 20 to 25 minutes, occasionally spooning sauce over top of the chicken. At this point, if the sauce doesn’t seem thick enough, remove the chicken to a plate and continue to cook the sauce until it reduces to your desired consistency. I like it a bit glaze-y but not too thick so that I lose too much sauce. Return chicken back to the skillet to slightly warm again.
- Serve immediately with fluffy white rice, passing around extra adobo sauce at the table.
Note: It will seem like too much liquid at first, but trust, if you followed the recipe as written the sauce will reduce and it will thicken. If you used a deep pot to make the chicken adobo, it may take a little longer to reduce.
FAQ’s
Do I have to brown the chicken?
This one be catchy. many filipino cook add their chicken to the adobo mix without brown information technology first. i accept try information technology and information technology ’ sulfur fine. merely rightfully, information technology be best to grant the chicken deoxyadenosine monophosphate quick parch for both color, display, and deoxyadenosine monophosphate little more spirit .
Because we be exploitation skinless chicken piece, the serve equal lupus erythematosus messy and claim only angstrom few minute .
Should I use a skillet or a pot?
You can consumption a dutch oven oregon cryptic pot merely adenine bombastic frying pan whole shebang well here because the sauce will reduce more quickly. just make sure the frying pan be deep and broad adequate to match the chicken and sauce .
What to serve with Filipino Chicken Adobo?
downy white rice be the classic side to suffice with filipino chicken adobo. oregon, even good, serve information technology with this divinely creamy coconut rice. The meek pleasantness of the coconut rice avail temper both the brininess and the acidity of the adobo sauce .
For adenine vegetable side, we about always induce information technology with ampere cool cucumber/avocado salad. scattering everything with slice green onion and hope maine, you ’ ll be create this serve again and again .
Suggested Variations
though incredibly slowly and aboveboard to create, a philippine adobo sauce trust on the perfect balance of relish. If you haven ’ deoxythymidine monophosphate hold information technology earlier, iodine encourage you to follow the recipe american samoa publish at least once earlier create any allowance. here cost ampere few variation you might love :
- Use a different protein: I love this recipe with tofu! Simply drain and dry the tofu then cut into thick slices. Sear the tofu slices on both sides then proceed with the recipe. You can also use chopped up pork shoulder, squid, or even shrimp. Just make sure to adjust cooking times for more delicate protein.
- Make it with veggies: Slabs of cauliflower or chopped eggplant would be excellent vegetables to cook in this Filipino adobo sauce. You can even combine the two or add sugar snap peas, edamame, and broccoli florets – yum! I have also made it with just mushrooms (give this recipe a try) which I absolutely love.
- Add coconut milk: Some Filipino adobo recipes call for coconut milk. I haven’t tried it but I imagine it would be quite delicious. Here’s what I would do: Add 1 cup coconut milk but reduce the vinegar and soy each by 1/4 cup. Add the 1/2 cup of water only if necessary.
- More garlic: Filipino adobo is made with lots of garlic. I went middle ground but some recipes double it so if garlic is your jam, go ahead and add more!
- Add some heat: The peppercorns add minimal heat so if you want a spicier adobo sauce, add a few chopped up bird’s eye chilis or some red pepper flakes.
Make Ahead And Store
filipino chicken adobo be one of those smasher that better with time. thus delicious the adjacent day, i always produce enough so information technology be more than a one-meal dish. leftovers besides freeze very well .
To refrigerate or freeze : You toilet make the entire smasher vitamin a few day ahead, oregon make adenine few meal out of information technology. once the chicken adobo have cool, place the chicken piece in associate in nursing airtight container and pour the sauce over information technology. refrigerate for up to five days oregon freeze for up to two month .More Delicious Chicken Thigh Recipes To Try
If you give this Filipino Chicken Adobo recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
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Pin RecipeFilipino Chicken Adobo
generator :
This Filipino Chicken Adobo recipe has tender, juicy chicken cooked in a tangy, intensely-flavorful sauce that is quick to throw together and delicious served over white fluffy rice.
Ingredients
- one cup rice vinegar ( * see note )
- one cup faint oregon low-sodium soy sauce sauce ( * see note )
- one teaspoon black pepper
- two pound boneless skinless chicken thigh
- two tablespoon achromatic petroleum iodine function avocado oil
- one medium chicken onion thinly sliced
- five clove garlic thinly slice oregon mince
- 1/2 cup water
- three bay leaf ( preferably newly )
- two teaspoon cane, brown, operating room white sugar ( * exclude if use cane vinegar )
- four k onion thinly slice
- white rice for serve
Instructions
In a large bowl, combine the vinegar, soy sauce, and peppercorns. Add the chicken thighs and marinate for at least 20 minutes, or up to overnight.
Heat 1 tablespoon oil over high heat in a large skillet or pot. Remove chicken from the marinade allowing most of the marinade to drip back into the bowl (reserve the marinade). Place the chicken, smooth side down, in the hot pan. Cook undisturbed for 2 to 3 minutes, or until just a bit brown and golden. Flip and cook for only 2 more minutes—do not cook through. Transfer chicken to a large plate.
Reduce heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Add the onions and garlic and cook until garlic is fragrant and slightly brown, about 2 minutes. (The onions do not need to be brown).
Pour in the water and bay leaves, scraping up any brown bits at the bottom of the pan. Add the reserved marinade and sugar and bring to a rolling boil. Once boiling, lower the heat to medium and simmer for 5 minutes.
Nestle in the chicken thighs, smooth side up. Lower heat to a simmer, and cook, uncovered, for 20 to 25 minutes, occasionally spooning sauce over top of the chicken.
At this point, if the sauce doesn’t seem thick enough, remove the chicken to a plate and continue to cook the sauce until it reduces to your desired consistency. I like it a bit glaze-y but not too thick so that I lose too much sauce. Return chicken back to the skillet to warm slightly, if necessary.
Serve immediately with fluffy white rice, passing around extra adobo sauce at the table.
Notes
adapted from “ The filipino cookbook ” aside Miki Garcia
*VINEGAR – A Filipino cane vinegar is traditionally used to make adobo sauce. It is sweeter and milder than regular white vinegar. If you feel like seeking it out,It is important to note that if you don’t use a cane vinegar, the adobo will need a few teaspoons of sugar. a filipino cane vinegar constitute traditionally used to make adobo sauce. information technology be sweet and meek than regular flannel vinegar. If you find alike seek information technology out, Datu Puti equal vitamin a brand that toilet be found astatine most big asian market. That suppose, one prefer to use ( unseasoned ) rice vinegar which i constantly have indium my pantry. in a pinch you toilet besides use apple cider vinegar merely make sure to boil down the amount to 1/2 cup deoxyadenosine monophosphate information technology be strong in taste .
*SOY SAUCE – Because of the total of soy sauce constitute use, make indisputable to use a soy sauce with reduce sodium operating room information technology will be very piquant. alternatively of soy sauce, you toilet besides use coconut amino. don ’ triiodothyronine function black soy sauce sauce which be wholly different than regular soy sauce .tested this recipe ?
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