Filipino Adobo Chicken

A national dish of the Philippines, Philippine Adobo Chicken is the most delicious chicken stewed in vinegar, soy sauce and lots of garlic.

Filipino-style adobo chicken

This easy and delicious chicken dish has become a staple in our house. When simmered, the kitchen is filled with an appetizing sweet and sour scent. Not only is it super easy to make with only 7 ingredients, it’s incredibly flavorful and my kids love it! Stewed Chicken Thigh with Mushrooms and Green Onions and Chicken thigh with red wine vinegar and shallot.

my friend lilen Kitchen Confidant She kindly shared her family’s recipe for Filipino chicken adobo. I changed it a bit to reduce the fat. Since then, it has become a staple in our home. Put adobo chicken on fluffy white rice and finish it.

What is Filipino adobo sauce made of?

• soy sauce: I like to use low-salt soy sauce, but regular soy sauce is fine too.
• Vinegar: Use a third cup of apple cider vinegar. White vinegar can also be used.
• garlic: Crush a small head of garlic – about 8 cloves of garlic.
• Peppercorns: Grind 6 black peppercorns in a mortar and pestle. If you don’t have peppercorns, use 1/4 teaspoon black peppercorns.
• Laurier leaves: You will need 4 bay leaves for extra flavor.
• Harapeyeaho: Chop 1 jalapeño
• water: Add half a cup of water to the pot as you cook the chicken.
• chicken meat: Peel 8 chicken thighs. It works on your thighs too. I like to use dark meat, but if I really need white meat, I use bone-in chicken breast. If you like chicken, it’s okay.

How to make Filipino Chicken Adobo

1. marinate the chicken Overnight in vinegar, soy sauce, garlic, jalapeños, and pepper. If you don’t have time, you can just marinate it for 4 hours and it will be delicious.
2. Boil: Add the drumsticks, water and bay leaves and pour the marinade into a large deep skillet or Dutch oven, cover the pot, bring to a boil and cook over medium-low heat for about 45 minutes.
3. reduce: Remove the lid and simmer for about 15 minutes until the broth has reduced.
4. serve: Discard the bay leaf and serve the chicken adobo with rice.

How to reheat chicken adobo

Leftover chicken will last up to 4 days in the refrigerator. To reheat, warm in the microwave. It can also be frozen for up to 3 months and thawed overnight in the refrigerator.

variation:

• protein: Adobo sauce is also great for pork shoulder loin and lean pork center loin. Check out my slow cooker adobo pulled pork recipe here.
• soy sauce: Use coconut aminos for paleo and tamari for gluten-free.
• Vinegar: Substitute rice vinegar for apple cider vinegar.
• acidity: If the sauce is too sour, add a tablespoon of brown sugar or honey to balance.
• Pressure cooker: I’ve gotten a lot of questions about cooking this Filipino Chicken Adobo in an Instant Pot. I always make it on the stovetop, but you can also use the poultry button and cook it on high pressure for 25 minutes.