Filipino Adobo Chicken
Whether you’re an aspiring chef or someone who occasionally finds themselves in the kitchen, Filipino Adobo Chicken deserves a place on your table. However, to truly enjoy this delightful dish, consider what you’ll serve alongside it.
Equipment
- Skillet
Ingredients
- Gather these key ingredients to create an authentic Filipino Adobo Chicken:
- 750 g / 1.5 lb boneless skinless chicken thigh fillets (5–6 pieces)
- 3 garlic cloves finely minced
- 1 tsp freshly grated ginger
- 1/3 cup 85 ml light soy sauce
- 1/3 cup + 2 tbsp rice vinegar or white vinegar
- 4 fresh bay leaves or 3 dried bay leaves
For Cooking:
- 2 tbsp neutral oil divided (vegetable, canola, or peanut)
- 1 small yellow onion chopped
- 3 garlic cloves finely minced
- 2 tbsp light brown sugar
- 1 1/2 cups 375 ml water
- 1 tbsp whole black peppercorns or 2 tsp coarsely cracked black pepper
For Serving:
- 2 green onions/scallions thinly sliced for garnish
Instructions
Step 1: Marinate the Chicken
- Begin by combining the soy sauce, vinegar, minced garlic, grated ginger, and bay leaves in a bowl. Stir to mix everything well. Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and allow it to marinate in the refrigerator for at least 30 minutes, but up to overnight if you want a deeper flavor.
Step 2: Sauté the Aromatics
- Heat one tablespoon of oil in a large skillet over medium heat. Add the chopped onion and let it cook until soft and translucent, about 3-4 minutes. The smell of sautéing onions always gets my taste buds tingling.
Step 3: Add the Chicken
- Remove the marinated chicken from the fridge, allowing excess marinade to drip off. Add the chicken to the skillet with the onions, cooking until slightly browned on all sides. This should take about 5-7 minutes, and the aroma already fills your kitchen with a delightful scent.
Step 4: Combine the Marinade and Simmer
- Once the chicken is browned, pour in the marinade along with the water, brown sugar, and peppercorns. Stir to combine, and then bring the mixture to a gentle boil.
Step 5: Let it Simmer
- Reduce the heat to low. Cover the skillet and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through, stirring occasionally. The sauce will reduce, thickening and concentrating the flavors.
Step 6: Final Touches
- Once it's cooked, taste the sauce. Adjust with more soy sauce or vinegar if needed; it comes down to your preference. Serve hot over steamed rice, garnished with scallions.
Notes
- Opt for Thighs: They’re more tender and retain moisture better than chicken breasts.
- Marinate Longer: For a deeper flavor, marinate overnight.
- Experiment with Vinegars: Different types can change the flavor profile significantly.
- Add Spice: If you enjoy a bit of heat, throw in sliced chili peppers during the simmering step.
- Store for Later: Making a larger batch can yield delicious leftovers that taste better with time.
Nutrition
Serving: 4g
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