Filipino Chicken Adobo Recipe

There’s something incredibly comforting about a plate of Filipino Chicken Adobo Recipe. Growing up, the rich, savory aroma of this dish simmering on the stove would draw me into the kitchen, feeling like home with every whiff. This beloved recipe, often regarded as the unofficial national dish of the Philippines, is a staple in many households. It’s a dish that brings families together, whether during special occasions or a cozy weeknight dinner. Every bite of tender chicken, marinated and braised in a flavorful sauce, is a reminder of the warmth of family gatherings and shared stories over a hearty meal.

As I prepare Filipino Chicken Adobo Recipe, I can’t help but think of my grandmother’s kitchen, where she would expertly balance the flavors of soy sauce, vinegar, and spices. The way she would patiently let the chicken soak up all those marinating juices before cooking it to perfection was a true art. With each tender piece, you get a taste of history and tradition, making this dish not just a meal but a treasured memory. So, whether it’s your first time trying to make this recipe or you want to perfect it, I’m here to guide you through the process that will surely impress your loved ones!

Shopping List for Filipino Chicken Adobo Recipe

Gathering the right ingredients is key to making a successful Filipino Chicken Adobo Recipe. Each component plays a vital role in achieving the dish’s signature flavor. The combination of savory, sour, and slightly sweet elements creates a well-balanced meal that is both satisfying and delicious.

• 1 peeled julienne yellow onion
• 16 smashed garlic cloves
• 1 ½ cups dark soy sauce
• 1 cup coconut vinegar
• 4 bay leaves
• 1 tablespoon peppercorns
• ¼ cup palm sugar
• 2 cups water
• 1 whole broken-down chicken into parts
• 3 tablespoons peanut oil

Step by Step Guide for Filipino Chicken Adobo Recipe

Cooking Filipino Chicken Adobo Recipe is an enjoyable process that I always look forward to. It’s all about layering flavors and taking your time to let the ingredients meld together beautifully. Trust me; the effort is well worth it as you watch the chicken transform into a tender, flavorful dish.

1. In a large bowl, whisk together the onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until well combined. The mixture should smell fragrant and inviting.

2. Divide the marinade into two bowls or containers and set aside. This step is crucial as it keeps the chicken safe from contamination while marinating.

3. Add the chicken directly to one of the bowls with the marinade or transfer the chicken and marinade to a plastic zip bag. Make sure the chicken is well coated, then marinate in the refrigerator overnight or for at least 12 hours and up to 24 hours. This allows the flavors to penetrate the meat.

4. Reserve the other marinade in the refrigerator until the next day. This is the key step for ensuring your chicken soaks up all that amazing flavor.

5. Heat the peanut oil in a large frying pan or rondeau pot over medium heat for two minutes. Once hot, add the chicken directly from the marinade, skin side down, into the oil. Cook for 10 to 12 minutes or until well browned. The skin should be crispy and golden, which adds great texture to the dish.

6. Carefully flip the chicken over and cook for 2 more minutes. Enjoy the sizzle as the chicken continues to brown.

7. Pour the reserved marinade right into the pan and cover to cook on low heat for 20 to 30 minutes. This gentle cooking helps the flavors meld while keeping the chicken tender.

8. After the cooking time, remove the chicken and serve it with some of the braising liquid. Garnish with sliced green onions for a pop of freshness on top. The liquid should be thick and flavorful, perfect for pouring over rice.

Tips for Success

Making the perfect Filipino Chicken Adobo Recipe can be simple with a few handy tips. Here are some insights to help you succeed in creating this flavorful dish!

• Storage: Keep leftover adobo in an airtight container in the refrigerator for up to four days.
• Freezing: If you want to make it ahead, freeze it for up to three months. Just thaw in the refrigerator before reheating.
• Pairing: Serve with steamed rice or a side of vegetables to complement the rich flavors.
• Garnish: Fresh herbs like cilantro or sliced green onions make for a bright garnish that enhances presentation.
• Adaptability: Feel free to use chicken thighs or drumsticks for more flavor.
• Braising Liquid: Use some of the cooking liquid as a sauce to drizzle over your rice!

Best Served With

The wonderful thing about Filipino Chicken Adobo Recipe is its versatility when it comes to serving. Here are some ideas on how to enjoy this flavorful dish:

• Steamed Rice: A classic pairing that soaks up all the delicious sauce, making every bite satisfying.
• Roasted Vegetables: Bright colors and flavors from roasted seasonal veggies make the meal complete.
• Fresh Salad: A light salad with a tangy dressing can balance the richness of the adobo.
• Fried Plantains: For a touch of sweetness, fried plantains can nicely complement the savory flavors.
• Occasions: Perfect for family dinners, festive gatherings, or any casual meal.
• Storage Tips: If there’s any leftover, store it in the fridge for delicious leftovers. It tastes even better the next day!

FAQ

Conclusion

Filipino Chicken Adobo Recipe is more than just a dish; it’s a culinary experience that brings together rich flavors and cultural heritage. With its tender chicken and robust sauce, it’s a meal that evokes memories of home-cooked comfort. I encourage you to try this recipe and share it with your loved ones, creating new memories while savoring every delicious bite. Don’t wait—bring the taste of the Philippines to your table tonight!

Filipino Chicken Adobo Recipe

The ultimate comfort food, Filipino Chicken Adobo Recipe is a savory-sour delight that’s perfect for a cozy dinner. Tender chicken simmered in a rich marinade makes it an easy weeknight choice. Try this dish tonight and taste the tradition!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Filipino

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole yellow onion peeled and julienne
• 16 garlic cloves smashed
• 1.5 cups dark soy sauce
• 1 cup coconut vinegar
• 4 bay leaves
• 1 tablespoon peppercorns
• 0.25 cup palm sugar
• 2 cups water
• 1 whole chicken broken down into parts
• 3 tablespoons peanut oil

Equipment

• Skillet
• Whisk
• Chef's Knife
• Peeler
• Frying pan

Method

 

1. In a large bowl whisk together the onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until combined.
2. Divide the marinade into two bowls or containers and set aside.
3. Add the chicken directly to one of the bowls with the marinades or transfer the chicken and marinade to a plastic zip bag and marinate in the refrigerator overnight or for at least 12 hours and up to 24 hours.
4. Reserve the other marinade in the refrigerator until the next day.
5. Heat the peanut oil in a large frying pan or rondeau pot over medium heat for two minutes and then add the chicken directly from the marinade skin side down into the oil and cook for 10-12 minutes or until well browned.
6. Flip the chicken over and cook for 2 more minutes.
7. Pour the reserved marinade right into the pan and cook covered on low heat for 20-30 minutes.
8. Remove the chicken and serve with some of the braising liquid and garnish with sliced green onions.

Notes

• Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat.
• How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
• How to Reheat: Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm.
• Cooking Liquid: If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm.
• Variations: Feel free to use all chicken thighs or drums for this recipe.
• Substitutions: If you do not have dark soy sauce you can substitute with light soy sauce or even coconut aminos if you are soy-free.
• Sweetener: Substitute the palm sugar with brown sugar if needed.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!