Prepare to transport your taste buds to the vibrant islands of the Philippines with this mouthwatering Adobo-style chicken recipe that's about to become your new obsession! This legendary dish is more than just a meal—it's a flavor-packed experience that combines tangy, savory, and slightly sweet notes in a single, irresistible preparation. Whether you're a culinary adventurer or a home cook looking to spice up your dinner routine, this Filipino classic will have you falling in love with international cuisine faster than you can say "adobo"!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Instructions
- Prepare the chicken by cutting it into serving-sized pieces, ensuring they are relatively uniform in size for even cooking.
- In a large bowl, combine soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, and sugar. Mix well to create the marinade.
- Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for deeper flavor penetration.
- Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add sliced onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Remove the chicken from the marinade, reserving the marinade liquid. Place chicken pieces skin-side down in the skillet.
- Brown the chicken pieces for 4-5 minutes on each side until they develop a golden color and slight crisp exterior.
- Pour the reserved marinade over the chicken, ensuring all pieces are covered.
- Reduce heat to low, cover the skillet, and simmer for 30-35 minutes, or until chicken is tender and fully cooked through.
- Occasionally turn the chicken pieces to ensure even cooking and prevent burning.
- Check the chicken's internal temperature reaches 165°F (74°C) to ensure it's safely cooked.
- Remove bay leaves before serving. The sauce should be slightly reduced and glossy.
- Serve hot with steamed white rice, spooning the flavorful sauce over the chicken.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the marinade (ideally 2-4 hours), the more deeply the flavors will penetrate the meat.
- Choose the Right Chicken: Use bone-in, skin-on chicken pieces for maximum flavor and juiciness. Thighs and drumsticks work particularly well.
- Control Your Heat: Maintain a medium-low heat while simmering to ensure the chicken becomes tender without burning the sauce.
- Quality of Ingredients Matters: Use high-quality soy sauce and vinegar for the most authentic and rich flavor profile.
- Don't Discard the Sauce: The reduced marinade becomes an incredible, glossy sauce that's perfect for drizzling over rice.
- Temperature Check: Always ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Make Ahead Friendly: Adobo often tastes even better the next day, as the flavors continue to meld and develop overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
