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Authentic Filipino Chicken Adobo is the national dish of the Philippines for good reason. This tangy, savory, and slightly sweet stewed chicken recipe is incredibly flavorful yet simple to make with basic pantry ingredients. Our version of this famous chicken adobo uses the perfect balance of soy sauce, vinegar, and spices for an authentic taste that will transport you straight to the Philippines. This gluten-free adaptable dish is perfect for weeknight dinners and impressive enough for guests.
Ingredients
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Utensils Used
Large heavy-bottomed pot or Dutch oven, Measuring cups and spoons, Tongs, Cutting board, Knife, Mixing bowl
Nutritional Values Per Serving
Select Portions:
Current Portions: 1
Amount per serving
Calories 420
% Daily Value*
Total Fat 25 g (32%)
Protein 35 g (70%)
Total Carbohydrate 8 g (3%)
Dietary Fiber 1 g (4%)
Total Sugars 5 g (10%)
Sodium 1800 mg (78%)
Vitamin A (6%)
Vitamin C (4%)
Calcium (4%)
Iron (15%)
* Percent Daily Values are based on a 2,000 calorie diet.
In a large bowl, combine chicken, soy sauce, minced garlic, and black peppercorns. Mix well, cover, and let it marinate for at least 30 minutes (or overnight in the refrigerator for best results).
✨ Pro Tip: For deeper flavor, marinate the chicken overnight. The soy sauce and garlic will penetrate the meat more thoroughly.
Heat oil in a large pot over medium-high heat. Remove chicken from marinade (reserve marinade) and brown on both sides, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.
✨ Pro Tip: Don't skip browning! It adds depth of flavor and creates fond at the bottom of the pan that will enhance the sauce.
Return all chicken to the pot. Add the reserved marinade, vinegar, water, bay leaves, and brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender.
✨ Pro Tip: Do not stir the pot once you've added the vinegar until it has come to a full boil, as this can make the vinegar taste sharp.
Remove the chicken from the pot and set aside. Increase heat to medium-high and let the sauce simmer uncovered for 5-7 minutes until it reduces and thickens slightly.
✨ Pro Tip: For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the simmering sauce.
For extra crispy skin, place the cooked chicken on a baking sheet and broil for 2-3 minutes until the skin is crispy and slightly charred around the edges.
✨ Pro Tip: This step is optional but highly recommended for textural contrast between the tender meat and crispy skin.
Return the chicken to the reduced sauce to coat. Serve hot over steamed rice, spooning extra sauce over the top. Garnish with sliced green onions.
✨ Pro Tip: Traditional Filipino adobo is even better the next day as the flavors continue to develop. Make extra for leftovers!
FAQ
What is Chicken Adobo?
Chicken Adobo is the national dish of the Philippines. It's a cooking method that involves marinating and simmering chicken in a mixture of vinegar, soy sauce, garlic, and spices, resulting in a flavorful, tangy, and savory dish.
Can I make Chicken Adobo ahead of time?
Yes! Chicken Adobo actually tastes 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 4 days.
Can I use chicken breasts instead of thighs?
While chicken thighs are traditional and remain juicier during the long cooking process, you can use chicken breasts. Reduce the cooking time by 5-10 minutes to prevent drying out.
How can I make this gluten-free?
Use tamari or coconut aminos instead of regular soy sauce. Ensure all other ingredients are gluten-free, and you'll have a delicious gluten-free version of this classic dish.
Why is my adobo too salty or too sour?
If too salty, add a bit of water or broth and balance with a pinch of sugar. If too sour, add a bit more sugar to balance the vinegar. Adjusting these elements to your taste is part of perfecting your adobo!
