Filipino Chicken Adobo is full of exceptional flavor and moistness thanks to tender chicken thighs!
You can thank the Philippines for bringing this delicious dish to the world. Although Filipino chicken adobo originated in the Philippines, the word adobo comes from the Spanish word adobar, meaning “marinate”, after Spanish colonizers saw the locals braising meat in clay pots.
It’s no wonder that other cultures have embraced this cooking style. This beloved dish gets its abundant tangy flavor from soy sauce, vinegar, bay leaves, onion, garlic, peppercorns, and brown sugar. It is sweet and savory and about as delicious as it can get. I salivate, just thinking about the last time I made it.
Vinegar has long been used as a food preserver in cooking, especially in places without refrigerators. Marinating the chicken is crucial, so don’t skip it. I highly recommend overnight marinating to infuse the poultry meat with incredible depth of flavor.
Stick with dark meat chicken
Chicken adobo benefits from the depth of flavor and moistness of chicken thighs or drumsticks. It’s best to save the chicken breasts for other recipes, as they tend to get too dry in adobo. Besides, the fat from the dark meat chicken is vital for the sauce. The result is the delectable glaze that lovingly coats each piece of poultry.
The glaze is what sets Filipino chicken adobo apart from other chicken dishes. Unlike some recipes that feature chicken simmering in a watery sauce that you can spoon over a plate of rice or noodles, this sauce transforms into a syrupy, sticky glaze in front of your eyes. You will be tempted to eat this chicken with your fingers for the sole purpose of licking them at the end of the meal. You can still top your rice with it; there just won’t be as much as you’re used to.
How do I store leftovers?
Once you cook your Filipino chicken adobo, let it cool before refrigerating. It will stay fresh when refrigerated in airtight containers for up to 3 days. You can also freeze it once chilled overnight for up to 3 months. Thaw in the fridge before reheating.
Serving suggestions
Serve Filipino chicken adobo over white or brown rice. You can also use cauliflower or shirataki rice to cut the carbs and calories. A side dish of Roasted Asparagus And Carrots goes well with this chicken. I think the toffee flavor of these Brown Butter Blondies is the perfect dessert to end your meal. For more Filipino-inspired dishes, take a look at this recipe for Adobo Eggs.
Filipino Chicken Adobo
Ingredients
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 6 cloves garlic minced
- 1 teaspoon whole black peppercorns
- 2 pounds chicken thighs boneless and skinless
- 1 tablespoon vegetable oil
- 1 medium onion sliced
- 1/2 cup water
- 1 tablespoon brown sugar
- 3 bay leaves
Instructions
- In a large bowl, combine soy sauce, vinegar, garlic, and black peppercorns. Add chicken thighs and coat evenly. Allow to marinate for at least 20 minutes, or overnight for deeper flavor.
- Heat oil in a large skillet over medium heat. Add onions and sauté until translucent. Remove chicken from marinade (reserve the marinade) and add to the skillet. Cook until each side is golden brown, about 3 minutes per side.
- Pour the reserved marinade and water into the skillet. Add sugar and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes, or until chicken is cooked through and tender.
- Remove the bay leaves. Increase heat to medium-high and cook uncovered for about 5 minutes, allowing the sauce to reduce slightly. Serve hot.
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